Spelt

Spelt is a nutritious species of wheat with a deep nut-like flavour known as Triticum speltum. It can be consumed in whole form known as spelt berries, hulled form or more popularly in the form of spelt flour. It originally belongs to Iran and South Eastern Europe and is one of the first grains which were used to make bread. Spelt flour, though not completely gluten-free, contains gluten molecules which are significantly different than those in conventional wheat flours, and is well tolerated by most individuals who are wheat and/or gluten sensitive. With a large amount of the population suffering such sensitivities to gluten it is highly recommended that they switch from regular bread to spelt bread, as an added bonus spelt bread also comes with many more health benefits.

Health Benefits of Eating Spelt

• Intake of spelt in sufficient quantity reduces the risk of atherosclerosis.
• Spelt contains niacin that protects the body against cardiovascular risk factors.
• The niacin present in spelt reduces the level of cholesterol and lipoprotein. It may also inhibit free radicals from oxidizing LDL, which turns harmful to blood vessel walls after oxidation. Niacin also plays a significant role in reducing the aggregation of platelets.
• Spelt contains rich amount of fibre, which can help reduce the LDL cholesterol levels. Fibre binds with bile acids and comes out from the body in the form of faeces. Since bile acids are removed, cholesterol is reduced considerably.
• Spelt is a rich source of magnesium, which is a co-factor for several body enzymes. It plays an integral role even in the enzymes that used in the secretion of glucose. As a result of this, spelt substantially lowers the risk of Type 2 diabetes.
• Consuming spelt can help women prevent the formation of gallstones, owing to its rich content of insoluble fibre.
• Spelt can reduce the risk of childhood asthma considerably.
• The fibre present in spelt also has a protective action in women, against breast cancer.
• Spelt is rich in a special type of phytonutrient, called plant lignans. Plant lignans are considered to be highly effective in providing protection against breast and hormone-dependent cancers and also heart diseases.
• Eating spelt can help protect the body against conditions like ischaemic stroke, insulin resistance, diabetes and obesity
• Spelt is also higher in water soluble vitamins, especially B-complex, and fat-soluble vitamin-A; it has a higher mineral uptake from the soil and is naturally higher in trace elements than common wheat flour.
• Spelt contains all the essential and non-essential amino acids needed to make protein
• Spelt has high water solubility, so nutrients are easily absorbed by the body making it easy to digest

Buying Spelt

Spelt is widely available in bread form both in its whole grain and flour forms. Pastas and breakfast cereals made entirely from spelt are also available. Most supermarkets carry spelt products