The History of Spelt

      Spelt was Grown in Europe over thousands of years ago.  It was also mentioned in the old testament , Exodus 9:31, 32 and Ezekiel 4:9.  Spelt was a very common staple food in the midevil  Europe.  After the 19th century , it became less common partly because it had a lower yield than wheat and it was harder to dehull , also it made a heavier bread than wheat, so it soon became less popular. Today people have rediscovered it's nutritional value as a staple food all over again. 

      Nutritional Properties

 Spelt has a strong outer shell that protects itself from impurites and insects, this makes this grain easier to be grown without pesticides.  Spelt is said to be easier  tolerated than other grains which may make  digestion easier on the body .  Spelt has a higher vitamin B content than other grains, it also contains a higher fiber and good fat content. According to recent medical studies , having a higher fiber content in your daily diet can help maintain health and is also been known to help people who are diabetics.  Spelt also contains mucopolysaccharides...The immune stimulating properties of spelt are in the cyanogenic glucosides or nitrosides called the "anti - neoplastic " vitamin B17 .  They support the bodies cancer fighting system. (W, Weffen et Al. , Nah - Nf Ernaehrungswiss, 18, 1979, pp.16-22) .   The good fat content of the spelt helps to feed the cells in our bodies that need these fats as well as the omega 3's (such as cod liver oil and coconut oil) to make new cells.

        We recommend a great cookbook called Nurishing Traditions, by Sally Fallon.  (You can purchase this from the link below at a great price).  I recommend this because I know that the use of  plain flour without soaking the grains first can have a tramatic effect on the digestion system. I recommend the methods of cooking in this book and the ideas of Weston A. Price foundation.  Not soaking these grains may lead to irritable bowel syndrome and undigested bran in the intestine.  Soaking the grain/ flour in buttermilk or lemon juice if you are allergic to milk , allows for enzymes, lactobaccilli and other helpful organisms to break down and neutralize phytic acid . Even as little as 7 hours of soaking in warm water can neutralize some of the phytic acid. Phytic acid is present in all grains and nuts.Phytic acid is in the outer bran and untreated  can combine with calcium , magnesium,copper,iron and especially zink in the intestineal tract, which blocks their absorbtion. The process of soaking is helpful in preventing all of this.  

        Pure whole grain flours without any additives have a shelf life of about 12 days,after this the nutritional value drops drastically.  Buying a home flour grinder and maybe a roller to roll grains is a good investment on your health .  This allows you to grind only what you are using to make your foods as you go , retaining high amounts of the nutritional value of your flour or grain. Soaking them right away opens the bran to even more nutrtional value. Allowing the body to absorb more nutrients through food then through supplements ( if you can) is a better way to get your vitamins and minerals (and it taste better that way) 

  The spelt we have available is of the Oberkulmer variety, which is derived from the Swiss and used extensively throughout Europe. It is the original grain of which St Hildegard refers to, and its grown by certified organic farmers right here in Michigan. We hope to give you good health and nutritional quality grains for you and your family.

Cara Muntean C.C.N CD(DONA)


 

Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats