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 If you ever wondered why this ancient grain is hailed by medical professionals around the word ….... here are your answers!
Our range of spelt breads are all made with the
finest spelt flour available. Our Spelt breads spend a
large amount of time in the natural fermentation process
to let the Natural Spelt Sourdough work through the
ingredients. Being 100% free of additives and
preservatives these loaves will leave you with a nutty
taste sensation the whole family will love.
Major Health Benefits
Spelt features a host of different nutrients.
It is an excellent source of vitamin B2, a very good
source of niacin, and a good source of both dietary
fibre and zinc. This particular combination of nutrients
provided by spelt make it particularly helpful for
people who suffer from migraine headaches,
atherosclerosis, or diabetes. In addition, spelt is a
good source of protein. Just 2 ounces of spelt flour
contain 7.6 grams or 15.1% of the daily requirement of
protein.
Description
Spelt is an ancient grain with a deep nutlike
flavour that has recently received renewed recognition.
It is a distant cousin to wheat, and while it can be
used in many simarlar ways as wheat, eg bread and
pasta.......it seems to be easier to digest for people
who are wheat sensitive.
In addition to spelt flour, spelt is also available
in its hulled, whole grain form (often referred to as
spelt berries), which can be prepared and enjoyed like
rice. Spelt is scientifically known as Triticum
speltum.
History
Native to Persia and southeastern Europe, spelt
is one of the world's most popular grains with a
heritage thought to extend back 7,000 years. Spelt was
one of the first grains to be used to make bread, and
its use is mentioned in the Bible.
Spelt played an important role in ancient
civilizations, such as Greece and Rome, serving as a
staple grain. Spelt was so well regarded that it took on
symbolic importance as it was used as a gift to the
pagan gods of agriculture to encourage harvest and
fertility.
Throughout early European history, as populations
migrated throughout the continent, they brought this
hearty and nutritious grain with them to their new
lands. Spelt became a popular grain, especially in
Germany, Switzerland and Austria. During the Middle
Ages, spelt earned another level of recognition with the
famous healer Hildegard von Bingen using spelt as a
panacea for many illnesses.
Spelt was cultivated on a moderate level in the
United States until the beginning of the 20th century
when farmers turned their efforts to the cultivation of
wheat. While there may have been many reasons for this
agricultural shift, one is that spelt's nutrient-dense
tough husk makes it harder to process than wheat. Yet,
recently this ancient grain has been receiving renewed
interest, and its popularity and appreciation are
beginning to escalate.
Help for
Migraine Headache Sufferers
Spelt may be one of the most important foods for many
migraine headache sufferers since it is an excellent
source of riboflavin (vitamin B2), a nutrient necessary
for proper energy production within cells. Riboflavin
has been shown to help reduce the frequency of attacks
in people who get migraines, possibly by improving the
energy metabolism of their brain and muscle cells.
Eating just 2 ounces of bread or other baked goods made
from whole grain spelt will provide more than 100% of
the daily value for riboflavin--118.2% of the DV for
riboflavin to be precise.
Atherosclerosis
Concerned about atherosclerosis? You may want to
increase your intake of spelt. This ancient grain is a
very good source of niacin, which has numerous benefits
against cardiovascular risk factors. Niacin can help
reduce total cholesterol and lipoprotein (a) levels.
(Lipoprotein (a) or Lp(a) is a molecule composed of
protein and fat that is found in blood plasma and is
very similar to LDL cholesterol, but is even more
dangerous as it has an additional molecule of adhesive
protein called apolioprotein (a), which renders Lp(a)
more capable of attaching to blood vessel walls.
Niacin may also help prevent free radicals from
oxididizing LDL, which only becomes potentially harmful
to blood vessel walls after oxidation. Lastly, niacin
can help reduce platelet aggregation, the clumping
together of platelets that can result in the formation
of blood clots. Two ounces of spelt flour will supply
you with 34.3% of the daily value for niacin.
Spelt is also a good source of the trace mineral
zinc, which is needed for the proper function of blood
vessels and, since it functions as a antioxidant, can
help prevent the damage to the endothelium (blood vessel
lining) caused by oxidized LDL cholesterol. That same
two ounces of spelt flour contains 16.1% of the daily
value for zinc.
The fiber in spelt can also help to reduce total and
LDL cholesterol levels. The presence of fiber also
contributes to the cholesterol-lowering potential of
spelt. Fiber binds with the bile acids that are used to
make cholesterol. Fiber isn't absorbed, so when it exits
the body in the feces, it takes the bile acids with it,
making less available for cholesterol production.
Riboflavin is often present in the body in the form
of FAD, a compound which serves many important roles,
including being a cofactor for an enzyme (MTHFR) that is
involved in the breakdown metabolism of homocysteine
(high levels of homocysteine have been found to be
associated with increased risk of atherosclerosis and
cardiovascular disease.) Certain individuals have MTHFR
enzyme that don't function optimally, owing to a genetic
mutation, and are therefore more at risk for having high
homocysteine levels. Researchers have suggested that
among these individuals, those who have inadequte
riboflavin status are more likely to have elevated
homocysteine levels than those whose riboflavin status
is adequate.
Diabetes
Spelt is a great food to incorporate into your
diet if you are concerned about diabetes. Many studies
have shown that a diet high in fiber, a nutrient with
which spelt is well endowed, has beneficial effects on
diabetes. One of fiber's benefits is that it may
contribute to the regulation of blood sugar and insulin
levels. Blood glucose (blood sugar) does not rise as
high after eating foods made with whole grains such as
spelt as it does when compared to white bread. This
beneficial effect is due to spelt's fibre, which
research studies have shown not only helps to increase
stool bulk and prevent constipation, but may also helps
prevent digestive disorders like irritable bowel
syndrome and diverticulosis. Just two ounces of whole
grain spelt flour, the amount you would most likely
consume in a couple of slices of spelt bread, will
provide 18.9%% of the daily value for fibre.
Spelt is also a good source of zinc, a trace mineral
frequently found to be low in people with diabetes. This
mineral is very important since zinc can help with blood
sugar control, while also increasing the number and
activity of certain types of immune system cells
responsible for fighting infections. Two ounces of spelt
flour provides 16.1% of the daily value for zinc.
Safety
Spelt is not a commonly allergenic food, is not
included in the list of 20 foods that most frequently
contain pesticide residues, and is also not known to
contain goitrogens, oxalates, or purines.
Nutritional Profile
Introduction to Food
Rating System Chart
The following chart shows the nutrients for which this
food is either an excellent, very good or good source.
Next to the nutrient name you will find the following
information: the amount of the nutrient that is included
in the noted serving of this food; the %Daily Value (DV)
that that amount represents (similar to other
information presented in the website, this DV is
calculated for 25-50 year old healthy woman); the
nutrient density rating; and, the food's World's
Healthiest Foods Rating. Underneath the chart is a table
that summarizes how the ratings were devised. For more
detailed information on World's Healthiest Foods'
Food and Recipe Rating System, please
visit
www.whfoods.com
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