Spelt is high in fiber and contains eight essential amino acids.
Although often used in recipes containing beans, such as soups and salads, spelt is not a bean, but a type of grain related to wheat. Spelt has been used by Americans, Italians and Germans since 7,000 B.C. and is a popular ingredient in many foods due to its rich, nutty flavor and high nutritional value. The whole grain berry resembles a barley pearl, leading some to believe it is a bean. Add this to my Recipe Box.
Origins and History
Spelt originated in southeast Asia and was one of the first grains to be cultivated by farmers. It was brought to the Middle East more than 9,000 years ago and then spread to Europe. A cousin to the traditional wheat grain, spelt is one of the oldest cultivated grains. There was a decline in its availability, but it was reintroduced in 1987 by Purity Foods.
Health Benefits
Spelt grains contain high amounts of dietary phosphorus, magnesium, niacin, copper and manganese, making it an excellent food for those suffering from diabetes, atherosclerosis and migraine headaches. The grain berry grows on thick husks, which protect it from environmental pollutants and pests, reducing the need for pesticides or other chemicals. Spelt is highly nutritious and is higher in protein, fat and fiber than most other varieties of wheat. It is water soluble, dissolving and absorbing easily by the body. Individuals who have allergies to wheat usually have no reaction to spelt.
Uses
Often found in organic and health food markets, spelt can be purchased as flour, bread, cereal, pasta and the whole grain berry. The spelt grain can be used as a substitution for wheat in cookies, cakes, breads, muffins, pancakes and waffles. Recently, it has been used to feed horses and livestock as a nutritious alternative to oats.
Health Concerns
Although not technically a wheat, the U.S. Food and Drug Administration recognizes spelt as such because it contains gluten and requires all products containing the grain to be labeled accordingly. It is not recommended for patients with celiac disease or for those with gluten sensitivities. If you do have allergies to wheat, speak with your physician before consuming the grain.
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