History of Spelt
Spelt is among the original natural grains known to man. It originated in Southeast Asia and was brought to Europe where it was considered the tastiest grain with its nutty flavour. Modern research in Europe recently proven the spelt was grown in Europe more than 9000 years ago. After the 19th Century, it was forgotten partly because of its lower yields in comparison to wheat. Wheat has long been dominant in the diet because of its commercial convenience.

It is not a hybrid like wheat and can be grown without any fertilisers or pesticides. The kernel is tightly surrounded by a strong husk, which protects the grain from pollutants and disease. The main ingredients of spelt are carbohydrates, nature’s energy providers. Spelt guarantees a constant flow of energy for the whole body. During digestion its more complex carbohydrates are digested slowly, broken down into carbon dioxide and water, which are then easily eliminated by the body. In contrast, wheat acts differently. Wheat carbohydrates – empty calories – are immediately assimilated into the blood, giving a rush of energy which is quickly burnt out, leading to low blood sugar. The empty calories are then stored as body fat.

Nutritional analyses of spelt have found that spelt is –

• Rich in protein- up to 50% more protein than wheat.

• Rich in essential amino acids – up to 50% more essential amino acids than wheat.

• Rich in fatty acids – especially rich in polyunsaturated fats.

• Rich in B vitamins – spelt is higher in B vitamins that wheat, B vitamins control carbohydrates, fat and protein.

• Rich in high quality fibre – spelt contains high levels of soluble and insoluble fibre.

• Rich in high quality carbohydrates – spelt contains special carbohydrates (mucopolysaccharaides).

• Low in gluten – and it’s high levels of crude fibre help eliminate gluten from the system

• Gentle on the digestive system – it is easily digested and enhances the function of the digestive system. Its unique carbohydrate chains are digested slowly, providing the body with a prolonged source of energy.