Sunday, February 8, 2009

Day 315- Nutrition Bite

The official name of spelt is Triticum aestivum var. spelta. Spelt was originally grown in Iran around 5000 to 6000 B.C. Spelt has been grown in Europe for over 300 years, and spelt has been grown in North America for just over 100 years. Spelt is often used as a feed grain for animals. However, it has gained popularity as a dietary grain due to its nutty flavor, high protein and nutrition content. Spelt vs. Wheat: Spelt is similar to wheat in appearance. However, spelt has a tougher husk than wheat, which may help protect the nutrients in spelt. Spelt flour has a somewhat nuttier and slightly sweeter flavor than whole wheat flour. Spelt contains more protein than wheat, and the protein in spelt is easier to digest. This means that some people who are allergic to wheat may be able to tolerate spelt. Spelt contains gluten just like wheat, thus spelt is not suitable for a gluten-free diet. http://nutrition.about.com/od/grainsandcereals/p/spelt.htm

Sugar Preacher's Experience
This weekend, I was checking out a nutrition functional practice in Kentucky. The shelves were stocked with spelt. We tried the spelt noodles and spelt pumpkin bread. The pumpkin bread was very tasty. I decided to implement more spelt into my bread recipes.

1 comment:

Anonymous said...

I enjoy spelt products as well. I have been a Ezekial sprouted wheat bread consumer for some time due to gluten intolerance. I enjoy the sprouted-wheat that has low to no gluten. Although, I've tried some spelt bread and noodles as well. Very tasty! I'm going to look for it in the marketplace!