Spelt (Triticum spelta) is not wheat (Triticum sativum), and is among the original, natural grains known to man. Modern research in Europe recently has proven that Spelt was grown in Europe thousands of years ago. Mentioned in the Old Testament, Exodus 9:31, 32 and Ezekiel 4:9. Spelt was last of prominence In early medieval Europe. After the 19th century it was forgotten, partly because of its lower yield in comparison to wheat, and also because of the need to mechanically dehull the grain before milling.
For human survival in the future, Spelt is ecologically the ideal grain. It is not a hybrid like wheat and can be grown without fertilizers, pesticides and insecticides. Spelt can be grown even in climates with difficult winters, and therefore was included among the important belongings of many of the early settlers from Europe. A strong hull surrounds the spelt kernel and protects the grain against all types of pollutants in the air. The strong hull also protects the grain during storage and assures the consumer of the freshest possible product. Some nutritionists say that spelt is better tolerated by the body than any other grain.
In the book, Rx Prescription for Cooking and Dietary Wellness, Phyllis Balch and James P Balch M.D., have this to say about spelt:
Better tolerated than any other grain. High in carbohydrates, spelt contains more crude fiber and more protein than wheat including all eight amino acids that are needed in the daily diet to insure proper cell maintenance. The fiber in spelt helps lower cholesterol and plays a role in helping blood to clot. High in the B vitamins, it's the only grain containing mucopolysaccharides.... The immune-stimulating properties of spelt are in its ccyanogenic glucosides or nitriIosides called the "anti-neoplastic" vitamin B17. They support the body’s cancer fighting system, W, Weuffen et. Al., Nah-Z.F. Ernaehrungswiss, 18, 1979, pp, 16-22. Spelt also contains special carbohydrates called mucopolysaccharides. which play a decisive role in blood clotting and stimulate the body's immune system, H. Wagner et. al., Economic and Medicinal Plant Research
HOW TO PREPARE:
Spelt must be soaked overnight before cooking. Cover with water rising one inch above the grain. Bring to a boil. Simmer on low heat for one hour in covered pot. It also can be milled into flour and used to make bread and other baked goods.
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