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Now Showing in Bulk:
Regarding Spelt
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by Louise Frazier
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An ancient grain, said to
have originated in Ethiopia, spelt spread around the Mediterranean and
as far north in Europe as southern Germany, where it has been known for
over 9,000 years. While a member of the same family as wheat (triticum
sativum), spelt (triticum spelta) has characteristics quite different
from today's hybrid wheat. Most important in dietary considerations,
spelt contains a simple, water-soluble, easily digestible form of
gluten.
Wheat gluten is quite complex to break down and is often rejected as
alien by the human metabolism, where it is quickly passed through and
expelled. In the process other nutriments and fluids are swept through
with it, weakening the individual, as is the case in Celiac's disease.
In addition, spelt has a higher protein content than wheat, is
nutrient-rich within the berry-- whereas wheat carries all its values
in the outer shell and germ. Spelt is encased in a double hull,
protecting its nutrients even from radiation, as was shown after
Chernobyl. On the other hand, this requires another step after
harvesting to remove the hull. Coupled with its lower yield than
hybridized wheat, spelt soon went out of production in the
commercialization of agriculture.
In Europe, spelt cereal was the favored first solid food for infants,
and it was said that wheat should not be fed to a child until after age
5. Considering the amount of white flour products refined from wheat
fed to children starting in infancy today, it is no wonder that gluten
intolerance in on the rise. Spelt was cited in the Bible, and is known
to have been an integral part of the diet of Daniel and the three boys
who refused King Nebacadnezer's diet--and who after three years of
vegetables and water, were still stronger, healthier and smarter than
the seven others who followed the king's diet! Hildegard von Bingen, a
12thcentury Benedictine abbess and highly revered healer, recommended
spelt as the most healthful of grains, and essential to a healing diet.
At that time she successfully recommended that patients, even with
Celiac, begin having a tablespoon of cooked spelt a day, often with
boiled apple and cinnamon. Gradually in- creasing the intake, moving to
cooked spelt cereal and then spelt bread, patients usually became
stronger and illness symptoms declined. Spelt strengthens the immune
system--adding to one's food tolerance (see The Wonder Food Spelt, by
Dr. Wighard Strehlow).
Spelt is known as "dinkel" in Germany, and "farro" in Italy, where it
remains popular. It is a hard red winter grain, excellent in pastry and
cakes, and is becoming well loved by dessert chefs in New York City.
Spelt whole grain flour looks rather white, and even when refined into
a white flour it is quite nutritious--unlike wheat, which has little
value when stripped of its husk and germ. Fortunately, organic farmers
growing spelt are increasing, both in New York State and in the grain
belt of the U.S., making it more widely available, especially in co-ops
and health food stores.
Honest Weight carries whole spelt berries, whole grain and white spelt
flour in bulk, and many other products, from tortillas, bread, and
English muffins to pasta, pretzels and cookies. Enjoy!
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Whole
grain spelt berries can be rinsed, lightly toasted in the cook pot, and
cooked with 2 parts water for 45 minutes. At end of cooking 1 cup of
spelt, season with ½ tsp salt and marjoram, thyme, or coriander
folded in. Allow to stand for 6–8 hours. For salad, serve cold with
dressing or with lactic acid-fermented vegetables. Reheat to serve hot,
or add to cooking rice!
Remember: one tablespoon of spelt daily, to start with, for the
intolerant person!
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A
delicious sauce to mix with spelt for a summer picnic salad can be made
by finely mincing or pureeing ½ lb. of washed fresh spinach
leaves, then blending in the juice of a lemon, 2 TBS of tamari, 1 TBS
dried dill weed (or 4 TBS of fresh), and ½ cup of olive oil.
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rights reserved by Louise Frazier, May 2010. |
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