This highly nutritious ancient red wheat is one of the oldest grains eaten by man.  It’s an ancient relative of the common wheat, (which we all consume regularly), originating in South East Asia.  Until the 19th century, it was frequently eaten in the European diet, but because of it’s lower yield in comparison to the common wheat, its availability then decreased.  Recently, Spelt has made a huge come back.  It’s GREAT to see a highly nutritious food being enjoyed more and more!

Spelt can be bought from good health food stores in many forms, including flakes, brown and white flour, the wholegrain, museli, breakfast puffs and pasta.  Spelt bread is particularly delicious, if you are a ‘bread maker’ just substitute the spelt flour for the wheat flour.  By doing this you are getting much more nutrients…

Spelt contains:

-    Up to 50% more protein than wheat, therefore great for vegetarians

-    50% more essential amino acids than wheat, these are the building blocks for protein

-    Lots of essential fatty acids, which help reduce cholesterol, reduce stress, balance emotions and increase energy

-    More B vitamins than wheat, essential for nearly all bodily functions including all of the above

-    Lots of great fibre to help maintain a good digestive system, balance cholesterol and toxin elimination

But the reason Spelt has seen such a huge come back is because it’s very gentle on the digestive system.  It’s lower in the protein gluten than wheat
– which many people have a problem with.  For those who do find difficulty digesting the common wheat, you may find a tasty, nourishing, versatile and digestible alternative in Spelt.  Although it still contains some gluten so it’s unsuitable for coeliacs.

Why not pop down to your local health food store and try some of the many Spelt products…or be really adventurous and do some baking with the highly nutritious Spelt flour??!  You may never look back!