Spelt—Super Nutritious Wheat
Spelt is an ancient species of wheat, in existence long before our familiar “bread wheat.” Over the years it became an almost forgotten ancestor of the wheat family, but is now having a coming back as one of its more nutritious and delicious members.

Spelt doesn’t come from a pure lineage. It is thought to be a hybrid of two other ancient grains, a cultivated grain called emmer which had a chance encounter with a wild goat grass. The “marriage” of these two allowed the grain to be adaptable to a wider range of environments making it hardier and therefore requiring less fertilizer. Because of this it fairs well in organic farming.

Spelt bears resemblance to, but also maintains distinct differences, to other members of the wheat family. Compared to bread wheat, it is slightly easier to digest, which may be of benefit for those with an allergy to common wheat. Spelt has a nuttier flavor, and slightly higher protein content and more fiber. It also has a broader range of naturally occurring nutrients, most likely because they haven’t been bred out as they have in the overly cultivated and manipulated common wheat grain. Spelt is an excellent source of vitamin B2, a very good source of manganese and a good source of thiamin, niacin and copper.

Spelt can be used like common wheat in such products as pastas, cereals, crackers and bread. Also like wheat flour, it can be found in its more nutritious ‘whole’ form, or a more processed ‘white’ form. Look for whole grain Spelt for optimum nutrition, fiber and flavor.


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