Spelt Is A Top Organic & Health Food Product | Amoils.com
You might not have heard of spelt – but it is a grain and really a whole lot better for you than many other grains. Although it was popular up until the 19th century (before going out of favor), spelt is making a come back now that more information is available as to its value as a food source and the fact that it is better tolerated by many people who have wheat sensitivities. Spelt is a wonderfully nutritious grain with a deep nutlike flavor and can be found year round at your local health food store.
A little history about spelt
Native to Iran and South Eastern Europe, spelt has a heritage that dates back some seven thousand years as it was one of the first grains to be used to make bread and played an important role in ancient civilizations such as those in Greece and Rome. Spelt was so well regarded that it even took on symbolic importance being used as a gift to the “pagan gods of agriculture” to encourage harvest and fertility. As populations migrated throughout Europe, they brought spelt with them so that it became popular in other countries with healers in the Middle Ages regarding spelt as a panacea for different illnesses. Moderately cultivated in the US, spelt lost ground when wheat became the grain of choice for most farmers at the beginning of the 20th century.
There are so many health benefits from this ancient grain
- Spelt contains more proteins, amino acids, B vitamins and minerals all-in-one when compared with hybridized wheat.
- Spelt contains non-allergenic properties.
- Spelt is compatible with all blood types when you “Eat Right for Your Blood Type”.
- Spelt’s high water solubility enables its vital substances to be absorbed quickly into the body while the minimum amount of digestive work is needed for the nutrients in spelt to nourish and strengthen the body cells for optimum performance. At the same time, the body is flooded with vitamins and other nutritional substances such as thiamin, niacin, riboflavin, magnesium, as well as B vitamins.
- Spelt contains more protein, fats and crude fibre than wheat and is rich in vitamin B17 which is well known as being anti-carcinoma.
- Spelt contains special carbohydrates which play a decisive role in blood clotting and stimulating the body’s immune system, increasing its resistance to infection.
- White spelt flour is higher in protein, making the white flour products nutritionally beneficial which is not the case with wheat flour.
- Spelt is rich in protein, and these proteins contain all of the nine essential amino acids needed by the human body. These amino acids are called “essential” because the body cannot manufacture them. If you don’t eat them, you don’t get them.
- Spelt does contain a fragile gluten and should not be used when on a strict gluten-free diet.
The growing of spelt as a crop is kinder to the environment
- Spelt is hardy as it has a protective husk as it grows so that it can withstand pollutants and even insect invasions. It does not require any pesticides to be used as it grows.
- Spelt is a relatively low yielding crop so it takes less nutrients and moisture from the soil that more modern crops. It is a more sustainable crop on a long term basis. It does well even on a relatively poor soil and can thrive without the need for fertilizers.
- Spelt is also very resistant to frosts and other extreme weather conditions and the grain’s exceptionally thick husk protects it from pollutants and insects.
- Spelt is a pure, original grain and not biologically modified in any way so it is very resistant to the crop diseases that often plague modern crop varieties, growing without the need for herbicides, pesticides or fungicides.
- Spelt is stored with the husk intact so it remains fresher over a much longer period than other grains. It has been claimed that spelt’s hull is so strong that it can protect the grain from virtually every type of pollutant, even radioactive fallout.
A survival food if ever there was one.