Spelt: The Return of an Ancient Grain

An Old Thing Being Made New

Spelt, an ancient grain of the wheat family, is inching its way back into the modern diet. Why? Simply put, it's more nutritious than modern hybrids of wheat.

Unlike present day wheat, spelt has:

• A hard husk that keeps the kernel fresh until extracted during final processing. Further, the husk protects the kernel from insects and pollutants, thus making it an ideal product to be grown organically. However the removal of the husk, adds another step in the final processing of spelt, thereby, making it more costly to process than modern hybrids of wheat.

• More complex vitamin B than modern wheat. In particular, it contains Vitamins B1 (thiamin), B2 (riboflavin) and B3 (niacin).

• A very high level of manganese. Manganese is important to the function of the central nervous system, to bone growth, and to reproduction. It also helps the body metabolize cholesterol, carbohydrates, and amino acids. The combination of the complex vitamin B's and manganese is a good combatant of migraine headaches, atherosclerosis, and diabetes.

• 15-21% more water soluble proteins. Water-soluble proteins are easier to digest. They help In manufacturing needed substances to maintain body functions and in increasing the body's efficiency to produce energy to power the body.

• More complex carbohydrates than modern wheat. Complex carbohydrates are the starches and cellulose the body needs to function properly. The starches provide energy to power the body. Cellulose provides fiber which keeps stool soft, and it speeds the movement of waste through the colon. This helps to prevent colon cancer. Spelt also contains special carbohydrates that are important to clotting blood and to stimulating the immune system.

• phosphorus, magnesium and copper essential elements of life.