Spelt

“In all things of nature there is something of the marvelous”  

Aristotle

Spelt

Spelt – organic cereal groats made of ground spelt grains, the oldest wheat species. Spelt is a leader by the content of proteins, amino acids, fibre and vitamins among all grain types. It contains as much proteins as meat does. Spelt contains 18 essential amino acids that cannot be obtained with an animal food. It is called black caviar among cereals for its qualities and nutrients.

 

3 Facts About Spelt

1. A very special feature of spelt is that its nutrients are evenly distributed between in bran and germ.This means that grains do not lose their value when milled.

2. Spelt is badly grown with mineral fertilizers,that’s why it is grown on special soils. Its mass production is not profitable for most producers. So, it is mainly raised by farms specializing in organic product manufacturing.

3. Spelt and soft wheat have the same genome composition, however spelt differs in protein composition(you can fell it in nutty aftertaste occurring in spelt porridge). Therefore those who suffer partial gluten intolerance can consume spelt products. From allergists’ perspective and experience, even if a person is allergic to all cereals and gluten contained in them, it does not mean that he is allergic to spelt.

 

Chemical composition of a product is characterized by calories, proteins, fats, carbohydrates, dietary fibres and vitamins. For organic products, these parameters significantly depend on natural factors – air temperature and precipitation during vegetational season, dry or rainy season, geographic latitude and longitude of cultivation, botanical grain varieties, and soil type.
It is impossible to foresee all the factors, so these values are average and indicative only.