Many people do not know about the ancient grain, spelt.  It is one of the oldest grains in the world (it was mentioned in the Bible a few times), and it lost its popularity after the discovery of modern farming techniques.  In the 80s it became popular again in Europe, and since then, the ancient grain has introduced itself to America. Studies show that spelt is healthier than wheat.  It has more protein, and its nutrients help reduce the risk of cardiovascular disease.  Some of the nutrients in spelt help reduce the frequency of migraines.  Also, supposedly, it reduces the risk of breast cancer and the magnesium in the grain can lower the risk of Type II diabetes.  The husk of the spelt protects the little kernels from bugs, so farmers don’t need to use pesticides, which is good for humans and the environment. A false assumption made about spelt is that it is gluten-free.  People assume since there is no wheat in spelt, gluten cannot be in there because gluten and wheat are the same.  I have a wheat allergy, however, I can have gluten, which confuses everyone I meet.  Gluten provides elasticity to the dough and allows it to rise once it bakes.  So if someone is gluten-free, he or she cannot eat spelt. I never knew there was a difference in wheat and gluten.  I found out probably in high school, but to save time, I would say yes I am allegeric to wheat and gluten.  I find it interesting that there are many grains that people have never heard of.  Spelt is usually expensive, but it is worth it because it is natural and healthy.  The spelt berries are not processed like most wheat is.  Also there are different kinds of spelt grains, so you can find a less crumbly type to cook with.  Spelt has been used for centuries, and will continue to be a part of mankind’s diet.  Spelt is the new wheat!

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