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Spelt Bread - Better for digestion.

Posted on 10 May, 2014 at 11:50

What is SPELT?

 

Spelt is an ancient grain widely recognised for it's many health benefits. Triticum spelta, as it was originally named in Latin, is a hardier and more nutritious cousin to modern wheat.

 

One of the earliest domesticated grains, spelt hasn't changed since Biblical times. It is mentioned in the Old Testament in various Roman texts. It remains unaffected by concepts such as ' agribusiness', 'cross-breeding', 'hybridization' and 'genetically modified' - words that have come to dominate our modern food supply.

 

Spelt is known for it's nutty flavour and has long been popular as the ultimate health food grain. It is an excellent source of Protein, Fibre, Complex carbohydrates, B vitamins, Magnesium, Niacin, Thiamine and Copper, better than whole wheat.

 

Spelt does contain gluten, but it is a much more digestible form of gluten than is found in it's more modern cousin , wheat.

 

Spelt is also highly water- soluble, which means that all of it's wonderful nutrients are easily absorbed by the body with the minimum of work by the digestive system.

 

Spelt flour can be substituted for modern wheat flour to make breads, pasta, cakes etc.

 

(If you have a wheat allergy, please consult your health care provider before consuming spelt)