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Ingredient Education: Spelt
Ever heard of spelt? I didn’t think so! Surprising enough spelt is a species of wheat which has been a staple food item around the world throughout history. Spelt wasn’t brought to America until 1890, and then dropped out of the food industry due to the growing popularity of unhealthy processed bread wheat shortly after. Since the turn of the 21st Century, spelt has seen a quick comeback in the organic health food movement because spelt requires very few fertilizers to grow. Spelt’s recent popularity has caused many companies to use it in many products. In addition to Julian Bakery Breads, spelt is used in biscuits, crackers, pasta, and matzo.
Spelt is used at Julian Bakery for a number of reasons. Similar to KAMUT, it contains moderate amounts of Gluten, but is mysteriously well tolerated by many people with wheat allergy. However, because spelt contains gluten, Celiac Sprue patients cannot stomach spelt wheat. Spelt has a healthy nutritional profile, containing:
- High amounts of protein and fiber
- Very small amounts of fat
- B vitamins
- High amounts of minerals
The combination of nutrients that spelt contains offers great benefits for people who suffer from migraine headaches and atherosclerosis. Spelt benefits also include prevention of numerous health risks such as type 2 diabetes, heart failure, gallstones, and breast cancer.
Now that you’re all excited to experience the benefits of Spelt, try the Julian Bakery’s Spelt Multigrain!
Stay posted to the Julian Bakery blog to continue learning about the nutrition and health benefits of our ingredients! If you have any questions you’d like me to address on the blog, or a certain ingredient you would like to learn more about, email me personally at Richard@julianbakery.com. We love hearing from our readers!