MORE ABOUT SPELT

The exact origin of Spelt wheat is not known but various historians place the age of Spelt to be between 5,000 years and 9,000 years as its origin. Some feel that the references in The Bible to grains back at the time of the Exodus is actually regarding the grain Spelt and not modern day wheat. It is considered that Spelt originated in Egypt or Mesopotamia and then made its way to Europe via the Black Sea and completed that part of its journey in Southern Germany and Switzerland probably about 1800 to 1200 B.C. It probably made its way to England about 500 B.C. In Germany today Spelt is called "Dinkel" and in Switzerland it is called "Korn" or Spetz".

Spelt has a more nutty flavour and contains a higher percentage of protein than wheat, it also higher in B complex vitamins, and both simple and complex carbohydrates. Another important benefit is that some wheat sensitive people have been able to include Spelt based foods in their diets.

Some 800 years ago Hildegard von Bingen wrote about Spelt, "Spelt is the best of grains. It is rich and nourishing and milder than other grain. It produces a strong body and healthy blood to those who eat it and it makes the spirit of man light and cheerful. If someone is ill boil some Spelt, mix it with egg and this will heal him like a fine ointment".

Spelt is by nature a whole food. Unlike wheat where vital nutritional bran and germ are often removed during milling, the spelt kernel carries ALL the vital nutritional components through the milling process; the baking retains more goodness when it reaches the consumer. Due to Spelt's high water solubility the grains' vital substances can, like any liquid, be absorbed quickly by the body. The nutrients are made available to the entire body with a minimum of digestive work. The body cells are then nourished, strengthened for their optimal performance.

Some believe that modern wheat has changed over the last number of decades and has now evolved to be easier to grow, harvest and provide extra yield. Modern wheat now has a higher gluten content needed for the high volume commercial baking enterprises and baked products. This is not the case with Spelt. Spelt has retained its original traits and remains highly nutritious and flavoursome. The genetic make up of Spelt is different to wheat. It is a grain that many who are allergic to wheat can use. It is not always the gluten that affects those intolerant to gluten but probably the "overdosing" or high amount they take in. It seems that those who are slightly gluten sensitive can usually tolerate Spelt but Spelt is not suitable for people with coeliac disease. There are some who actually believe Spelt products are a benefit to autistic children. Spelt seems to be an aid to the stomach problems autistic children seem to suffer and initial trials are very encouraging.

Spelt is a dearer grain to buy and handle because the yield is very low in comparison to modern grains and de-husking the Spelt is an extra process the miller has to go through. As mentioned before, the vital substances of Spelt are found in the inner kernel but the husk remains on the grain and is usually separated just prior to milling. The Spelt husk protects the kernel and helps hold in the kernel the goodness and freshness.

Part text source: Green Grove Organics, Riverina, NSW Australia.