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Spelt

In season all year

Food Description:

Spelt is some 5000 years old. It's the oldest cultivated wheat grain. Spelt has a very hard husk making it hard to process and as a result its popularity waned. It's the husk, removed just before milling, that protects the grain from insect infestation, chemical toxicity and helps to retain its many nutrients. Spelt contains gluten in lesser amounts than modern hybrid wheat. It is easier to digest causing less sensitivities than with many other wheat products. Spelt has a delicious robust nutty flavour and is rich in fibre, protein and B1, B2 and B3 as well as manganese and tryptophan. Spelt products are unsuitable for people suffering from coeliac disease.

General Information:

Category: Grain
To Buy: Spelt products are widely available in supermarkets and health food stores. It is available in a wholegrain form or ground as flour. many spelt products are now available including pastas, bread and biscuits.
To Store: As with all wheat products. Store in airtight containers in a cool dark pantry. Flours can be stored in the the fridge.
Tips and Tricks: If a wheat intolerance is suspected, substitute spelt flour for normal wholewheat and use to make cakes and pastries.

Nutrition (1 Cup):

Energy (kJ): 1784
Fibre, g:
Fat (g): 3.3
Vitamin B2: Aids in the metabolism of fats, protein and carbohydrate. Also involved in maintaining mucous membranes and body tissues, good vision and health of skin.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. Natural
Carbohydrates, g: 82.1
Protein (g): 13.1
Vitamin B1: Important for energy production and carbohydrate metabolism. Enhances mental capabilities and promotes a general sense of health and wellbeing.
Niacin (B3):
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High

Cooking:

Cooking Tips: Use spelt in the same way as you would normal flour, but if substituting in a recipe it may require more water.

Benefits the Following Health Conditions:*

Atherosclerosis
High Blood Cholesterol
 Heart Disease

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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