SPELT, THE BEST ANCIENT GRAIN
 

THE SPELT WONDER

Spelt is by nature a whole food. Unlike wheat where vital nutritional bran and germ are usually removed during milling, the spelt kernel carries all the vital nutritional components through to the miller, the baker and the consumer. Due to spelt's high water solubility the grain's substances can like liquid nitrogen, be absorbed quickly into the body. The nutrients are made available to the entire organism with a minimum of digestive work. The body cells are then nourished, strengthened and prepared for their optimal performance while the organism is flooded with vitamins and vital substances.

Spelt is the best fibre resource and has large amounts of B-17 (Anti-carcinoma). Spelt is high in dietary fibre and polyunsaturated fats. Spelt is appreciated as much for its hearty flavour as for its healing qualities. At a major clinic in Knostanz Germany, Spelt has been used in adjunct in the treatment of many disorders, especially chronic infections like herpes and AIDS, nerve and bone disorders like Parkinson's and Alzheimer's disease, arthritis, cancer and antibiotic side effects. Spelt is the tremendous grain warming, lubricating and highly nutritional. Spelt is better tolerated by the body than any other grain. Spelt provides the consumer with good flesh and good blood and confers a cheerful disposition. It provides a happy mind and a joyful spirit.

SPELT COMPARED TO WHEAT

In contrast to wheat the vital substances of Spelt are found in the inner kernel of the grain. In wheat the vital substances are found in the shell and germ bud, which are usually removed in the milling process. Spelt therefore provides more of the essential elements needed by the body.

Spelt contains more protein, amino acids, B vitamins and mineral than does its distant cousin, hybridized wheat (Dr. Peter J. D'Adamo, Cook Right for your Type. 1998). Spelt is suitable for all blood types.

WHEAT ALLERGIES

As the genetic makeup of Spelt is different from wheat it is a grain that many people who are sensitive to wheat can tolerate, even though it contains gluten. Spelt is NOT suitable for ceoliacs.

MORE POSITIVE THINGS ABOUT SPELT

Spelt is a robust plant, being able to cope with extreme weather and soil conditions. The grain berry grow in exceptionally thick husk that protects it from pollutants and insects. It is stored with its husk intact, so it remains fresher. It grows quite successfully without fertilizers, herbicides, pesticides or fungicides. The Spelt kernel is tightly surrounded by a very strong hull which protects the grain against all types of pollutants in the air, even radioactive fall out.

HEALTH CLAIMS

Certain health claims and the fact that no genetic modifications has been carried out on Australian Spelt are creating a lot of interest in this rediscovered grain.

1. A grain from inside a hull, like oats, not like normal wheat. The hull offers good natural protection from insect damage.
2. Higher protein content than normal wheat grown under similar conditions.
3. Slightly better quality in protein than wheat with essential amino acids, lysine, Threonine and Methonine.
4. Less glutamic acid/glutamine than normal wheat - may be related to intolerance to MSG in food.
5. Less of the proteins (Omega Gliadins) whose breakdown products cause coeliac disease, compared to normal wheat, but still significant levels of homology with other proteins so as to be problematic for those with confirmation of celiac enteropathy.
6. Expected that the starch will be metabolized more slowly that normal wheat because of the different levels of proteins on the individuals starch granules so lower GI and better for diabetes or those with fluctuating blood sugar levels.
7. There is data to support spelt being significantly higher in sulphur, potassium, niacin (B3), pyriodoxiode (B^) and beta-carotene.

David Tomlinson PhD

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