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rx
food
spelt
nutrition
definition
spelt:
This grain is related to wheat and is among the original, natural grains known to man. It was grown in Europe more than 9000 years ago. It is mentioned in the Old Testament and was last in prominence in early medieval times. After the nineteenth century it was forgotten, partly because of its lower yield in comparison to wheat, and the need to mechanically dehull the grain before milling.
It is ecologically an ideal grain. It is not a hybrid like wheat and can be grown without fertilizers, pesticides and insecticides. Spelt can be grown in climates with difficult winters.
The spelt kernel is tightly surrounded by a very strong hull, which protects it against all types of pollutants in the air and also protects the grain during storage.
Spelt flour can be substituted in any recipe for wheat flour. It is easily digestible and often requires less liquid in recipes. It can be used for baking, cooking, pasta, pancake mixes, and any other use of your choice and is most often not a problem for patients with a wheat sensitivity.
(Thom, p. 43-44)
footnotes