Spelt

Spelt is an ancient grain that traces its heritage back long before many wheat hybrids.

„Spelt is the best grain, warming lubricating and of high nutritional value. It is better tolerated by the body than any other grains. Spelt provides its consumer with good flesh and good blood and confers a cheerful disposition.  It provides a happy mind and a joyful spirit. No matter how you eat spelt , either as bread or in other foods, it is good and easy to digest.”

(St.Hildegard of Bingen 1098-1179)

Spelt hasn’t changed since Biblical times. Spelt remains unaffected by concepts such as “agribusiness”, “cross-breeding”,”hybridization” and “genetically modified” – words that have come to dominate our modern food supply. Spelt has preserved many of its original traits and continues to remain highly nutritious and full of flavor. Unlike other common grains, spelt has not been genetically modified thus it has kept most of its original characteristics, which gives it an impressive nutritional profile.

All in the Spelt

Spelt has high water solubility, so nutrients are easily absorbed by the body making it easy to digest. Spelt is high in protein (significantly higher than wheat), higher in B complex vitamins and other vitamins. Spelt is high in both simple and complex carbohydrates. These complex carbohydrates are an important factor in stimulating the body’s immune system. Spelt is a suberb fiber and minerals resource.

Health benefits of Spelt

Many of Spelts benefits come from the fact that it offers a broader spectrum of nutrients compared to the other species in the grain family.

Spelt guarantees the steady supply of energy throughout the body. During  digestion, the carbohydrate chains are slowly degraded, molecule by molecule and are completely burn  by the body,  to carbon dioxide and water.  Due to the constant replenishment of energy, the body is balanced. Thanks to Spelts good biological processability, it will quickly absorbed into the bloodstream, dilates the blood vessels, which is beneficial in curing skin and mucosal diseases.

The Spelt promotes blood production normalize blood glucose and cholesterol metabolism; increases uniformly and prolongs the blood glucose level,continues to saturation feeling, does not overload  the pancreas in production of insuline.

As a result of amino acids, carbohydrates, fats, vitamins and minerals, which formed the high biological value proteins, does not occur deficiency state. After consumption , the body feels long time fullness without becoming tired.

These minerals are naturally high in the spelt grain. The human body needs these micronutrients to perform a variety of funcitions and to support healthy nervous, cardiovascular, skeletal and immune systems.

The water-soluble polysaccharides ( which are in the Spelt), have an immunostimulating and immunomodulating effect, blocking the cell membranes, so that the tumor-inducing substances and viruses can not penetrate into the cells. The spelt fiber offers the best effective protection from breast cancer.

The presence of fiber also contributes to the cholesterol-lowering potential of spelt.

The Spelt contains highly essential proteins contain rich in complex carbohydrates and valuable fiber,contains minerals and trace elements necessary for natural bone and joint structure, and electrolyte with a normal nerve conductivity of the heart muscle and organs.

The Spelt is the only cereal that can withstand environmental stress without allergy-causing proteins being formed in it.

Spelts uniqueness is derived from its genetic and nutrition profile.

Spelts nutrients_653x900

Spelt contains a broad spectrum of essential nutrients that your body can’t make on its own.

 For more information about nutrients visit: http://www.whfoods.com/nutrientstoc.php .

The World’s Healthiest Foods website:  The World’s Healthiest Foods website. (The World’s Healthiest Foods website is published by the George Mateljan Foundation, a not-for-profit foundation with no commercial interests or advertising.)

Leave a Reply