WHAT IS SPELT?
Spelt is one of the oldest grains known to mankind. Grown as far
back as 5000 BC, the spelt grain has hardly changed from that
time until today. In fact, spelt was even referred to in the
Bible, mentioned in both Exodus 9:32 and Ezekiel 4:9.
While still common in many parts of the world, including Europe,
spelt lost popularity in America as commercial growers looked
for higher yield crops to provide for mass production.
It is the integrity of modern spelt to the original grain that
has rekindled interest of those looking for a more nutritious
alternative to the highly processed grains currently available.
HOW SPELT COMPARES TO WHEAT
Unlike the wheat most Americans have come to know, spelt has not
been changed for centuries. Wheat production in America demanded
higher gluten for commercial foods and a plant that was easy to
grow and harvest. With these changes much of the wheat grown
lost its nutritious value and became easy targets to pests
requiring pesticides and insecticides to protect it during
growth.
Spelt became less popular because of its hard outer husk which
made it difficult to process. However, this husk protects the
spelt from pests and pollutants and helps the grain to maintain
its nutrient value.
The spelt grain is high in fibre and has more protein than
conventional wheat. It is full of amino acids and a good source
of B vitamins. Spelt is easier to digest than regular wheat and
has a subtle nutty flavor that many appreciate.
One of the most desirable qualities of this nutritious and tasty
grain is that individuals with allergies to wheat may be able to
tolerate spelt grains and products.
WHERE CAN YOU GET SPELT?
Spelt is sold through organic health food stores. You can buy
spelt grain, whole grain and white flours. Spelt products also
include pasta, hot or cold cereals, cookies, crackers, bread,
muffins, cakes and pancake mixes.
ADAPTING RECIPES FOR SPELT GRAIN
When baking with spelt you will need to adapt the recipe to
account for the difference between spelt and traditional wheat.
Increasing the amount of flour or decreasing the amount of
liquids will enable you to use spelt in most recipes asking for
wheat.
Spelt needs to be soaked overnight before cooking. Cover with
water and bring to a boil. Let it simmer in a covered pot for an
hour.
THE CASE FOR SPELT
Spelt has many features that make it stand out as the
ecologically and nutritionally superior grain available. The
tough husk means it can be grown without pesticides and
insecticides and helps preserve freshness when stored. Its high
nutritional value can't be compared to hybrid wheat currently
produced and it appears to be easier for the body to tolerate.
Spelt is not new to the world, but if you haven't tried it
before, now is the time to introduce yourself to the oldest
secret to healthy eating!
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