Spelt

The wheat ancestor

Spelt, also known as dinkel wheat, or hulled wheat, is the wheat ancestor from the fifth millennium BCE, more digestible and less genetically transformed than the latter. Spelt used to be an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and northern Spain and has found a new market as being considered as a health food. As the envelope surrounding the spelt rustic grain is difficult to remove, the grain wasn’t really popular. Spelt was introduced to the United States in the 1890s. In the 20th century, spelt was replaced by bread wheat in almost all areas where it was still grown.

Bracing and anti-stress properties

Thanks to its richness in carbohydrates (about 57.9% carbohydrates), spelt posses bracing qualities. It contains also special carbohydrates (called Mucopolysaccharides. ) which possess anti-inflammatory properties and contribute to longevity by supporting our bones, joints, and cartilage. Also, its richness in magnesium provides anti-stress virtues.

Exceptional nutritional values

Spelt contains about 3.0% fat, as well as dietary minerals and vitamins. Compared to wheat, spelt contains more proteins (about 17%), magnesium, zinc, iron, and copper. Its proteins are richer in lysine and essential amino-acid than other cereals. Also, it has a lower glycemic index than modern, processed wheat. Spelt is also high in fibre, Vitamin E and magnesium, which plays an integral role in the enzymes used in the secretion of glucose. Spelt is also high in niacin, which is contributes to the prevention of cardiovascular disease.