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Spelt is among the original, natural grains known to man. Check the old writings - Exodus 9:31,32; Isaiah 28:25; and Ezekiel 4:9 in the Bible. It is an ancient member of the wheat family. It has not been cross-bred or hybridized - retaining its primitive characteristics. Spelt fell into disfavor during the Industrial Revolution. Wheat could be taken directly from the harvesters to the mills. Spelt, however, is tightly shrouded with a protective hull that must be removed mechanically. It also has a lower yield. These two factors led to its disuse and today is seen in its higher cost. According to some reports, this ancient grain contains more protein, fats, and crude fiber than common wheat. The biological value of this balanced protein so exceeds that of wheat protein that its excess essential amino acids constitute a protein source for human plasma. Compared to wheat - 4 times more fiber, more protein, higher in most of the minerals, and it contains up to 65% more amino acids. Its superior nutrition makes spelt an ideal training and endurance food. The high fiber makes it an excellent choice for diabetics. Spelt is not gluten free, so we do not recommend it for those with confirmed celiac disease. Many people with a sensitivity or intolerance to wheat find that spelt is a great choice for them. Some of the explanation for this could be:
(1) chemical applications to the soil and plants (2) over-exposure to refined wheat (3) preservatives in the flour and baked goods(4) and possibly genetic engineering Baking and cooking tips for spelt Spelt makes wonderful bread, tea biscuits, and pastries! The bread kneads up great by hand or machine. When making a substitution in baking, use about 1 1/4cups spelt flour in place of 1 cup of wheat or regular white flour. Cooked spelt flakes make a great breakfast cereal. Use whole spelt in blender batter baking to create the most delicious muffins, pancakes, and waffles.
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