Spelt is a type of grain that was long forgotten, but is now very popular again. People with food intolerances of various kinds usually tolerate spelt very well. It is a decidedly healthy alternative to wheat.
This is what you should know about spelt
Spelt is a type of grain that was long forgotten, but is now very popular again. People with food intolerances of various kinds usually tolerate spelt very well. Already in the Stone Age there were different forms of wheat and it is assumed that spelt originated from them. Spelt is therefore related to wheat. Emmer and einkorn are also thought to be related to these original forms. As early as the 6th to 5th millennium B.C., findings suggest that spelt was growing in western Georgia at that time. Spelt has been cultivated in Germany since about 500 BC. Its spread all over the world resulted from the migration of peoples. The main areas of cultivation in Germany today are in Baden-Württemberg. Other areas of cultivation are northern Spain, Finland, Belgium, Switzerland and the climatically favorable area of Mittelburgenland in Austria. In Austria, spelt can be found in a list of traditional foods. The spelt grain is tightly enclosed by the spelt, the husk of the grain, and protected from environmental influences. Measurements have shown a lower radioactive contamination than in wheat. Spelt cannot be fertilized with nitrogen artificial fertilizers, because the plants cannot tolerate it. Therefore, there are no residues of artificial fertilizers in the grain. The yield of spelt cultivation is lower than that of wheat. This plant grows up to 1,000 meters above sea level, as it is less sensitive than wheat. Spelt can also be harvested unripe and is then called “green spelt”. As soon as the so-called “milk ripeness” is reached, it is the right time for this. In the past, these grains may have been important food for workers in the fields. Green spelt can only be stored dried. It is not suitable for milling. Green spelt has a slightly spicier taste than mature spelt, which has a slightly nutty taste. The husk is used to fill small pillows that can be used as heating or cooling pads. They are also popular as massage pillows.
Importance for health
As more and more people suffer from food intolerance, green spelt is also one of the particularly important foods. It is easy to digest, metabolism is stimulated, thus nutrients are particularly available. Green spelt has a good effect on the nerves, possibly also in cancer. Spelt should not be used in cases of celiac disease, gluten intolerance. The gluten protein in the grain is called gluten. Spelt has a higher gluten content. Spelt flour contains more trace elements and vitamins than wheat. Spelt is one of the foods rich in carbohydrates and has a high protein content, yet you do not gain weight by consuming spelt. For the formation of the mood-lifting substance serotonin, the body needs the amino acid tryptophan contained in spelt. The physical performance can be increased thereby exactly the same as the mental. In the Hildegard medicine named after Hildegard von Bingen, spelt is an important, indispensable ingredient. Spelt is also a particularly important food in traditional Chinese medicine – TCM. It is said to strengthen the center and to be well tolerated in many food disorders. Allergy sufferers also usually have no problems with products made from spelt flour. For this reason, spelt is now used instead of wheat in most foods for children.
Ingredients and nutritional values
| Nutritional information |
Amount per 100 gram |
| Calories 338 | Fat content 2.4 g |
| Cholesterol 0 mg |
Sodium 8 mg |
| Potassium 388 mg | Carbohydrates 70 g |
| Protein 15 g |
Vitamin C 0 mg |
Spelt provides vitamin A and B6, as well as niacin, a B vitamin. Furthermore, spelt contains such important substances as sodium, potassium, magnesium, calcium, iron and zinc. The fiber contained in spelt is important for digestion. In fats you can find saturated and unsaturated fatty acids. 100 grams of spelt have 338 calories. Spelt contains phytic acid, which can make it difficult to absorb minerals.By adding sourdough or yeast to doughs, phytic acid loses its effect.
Intolerances and allergies
Intolerance to spelt and spelt products is known only in people suffering from celiac disease, for all others spelt is well tolerated and sometimes better than wheat.
Shopping and kitchen tips
To buy spelt, you no longer have to buy it expensively in health food stores or organic stores. Spelt is now available in most supermarkets in a wide range of varieties. In most cases, spelt products are a bit more expensive than regular wheat products because it is more difficult to process than wheat. Spelt flour has an increased gluten content, so it is said to have poorer baking properties. Baked goods made from wheat flour are said to stay juicy and fresh longer than spelt goods. Baked goods made from spelt flour are mostly bread, pastries and cookies. Pasta made from spelt flour is very popular. By taste, the products do not differ from those made from ordinary wheat flour. In addition to flour, scrap and flakes, spelt rice is also offered. These are spelt grains that have been specially processed. They can be used like rice and bring variety to the side dish kitchen.
Preparation tips
Anyone who attaches importance to wholesome and healthy food, can not avoid at least some of the time to use spelt. The valuable ingredients make up for the fact that processing the flour is not so easy. Doughs made with spelt flour tend to be stickier than those made with wheat flour. The spelt dough must be allowed to rest again and again in between, and then further kneading can be done. Spelt dough runs easily during baking. Therefore, it is best to bake bread or cake in a mold. If you want to cook spelt grains, they should be soaked beforehand like legumes for up to two days. The water must be changed again and again in between. The spelt grains are then cooked in fresh water. This reduces the phytic acid in the grain. Adding yeast or sourdough to doughs also reduces this acidity. Spelt flakes are cooked into tasty porridges and they enhance any cereal. Mixed with yogurt and fruit, spelt flakes make a particularly healthy snack that provides the body with many nutrients and tastes delicious. Spelt pasta is now available in every supermarket, and it’s easy to put it on the table every now and then to make your diet healthier. To make sure it’s not always just pasta, rice and potatoes that you serve as side dishes, spelt rice, processed like real rice, could be used to add variety to your side dishes. Green spelt is suitable for fritters and loaves, which with various salads or vegetables make a perfect, healthy meal. Green spelt soup is another way to use this not-so-familiar, healthy food. Of course, if you like to try sprouts, you can grow spelt sprouts and then add them to salad or cereal. Spelt sprouts can even be added to vegetable dishes. On the Internet, recipes can be found on relevant sites, most of which are simple and tempt you to cook them again.
