About Our Spelt

The History of Spelt
Spelt was grown in Europe over thousands of years ago. It was also mentioned in the old testiment , Exodus 9:31, 32 and Ezekiel 4:9. Spelt was a very common staple food in the midevil Europe. After the 19th century , it became less common partly because it had a lower yield than wheat and it was harder to dehull , also it made a heavier bread than wheat, so it soon became less popular. Today people have rediscovered it's nutritional value as a staple food all over again.
Nutritional Properties
Spelt has a strong outer shell that protects itself from impurites and insects, this makes this grain easier to be grown without pesticides. Spelt is said to be easier tolerated than other grains which may make digestion easier on the body . Spelt has a higher vitamin B content than other grains, it also contains a higher fiber and good fat content. According to recent medical studies , having a higher fiber content in your daily diet can help maintain health and is also been known to help people who are diabetics. Spelt also contains mucopolysaccharides...The immune stimulating properties of spelt are in the cyanogenic glucosides or nitrosides called the "anti - neoplastic " vitamin B17 . They support the bodies cancer fighting system. (W, Weffen et Al. , Nah - Nf Ernaehrungswiss, 18, 1979, pp.16-22) . The good fat content of the spelt helps to feed the cells in our bodies that need these fats as well as the omega 3's (such as cod liver oil and coconut oil) to make new cells.

Our Variety of spelt is Oberkulmer
Certified Oberkulmer
Oberkulmer is a Swiss Variety. Oberkulmer is a true spelt containing no wheat germ plasma in its parentage. It has 3-5% higher grain protein than Champ. Oberkulmer has very good milling quality.
Click here to view other varieties to compare the variety you may be eating. We only sell this particular variety, making ours unique to other varieties on the market.

We recommend a great cookbook called Nurishing Traditions, by Sally Fallon. (You can purchase this from the link below at a great price). I recommend this because I know that the use of plain flour without soaking the grains first can have a traumatic effect on the digestion system. I recommend the methods of cooking in this book and the ideas of Weston A. Price foundation. Not soaking these grains may lead to irritable bowel syndrome and undigested bran in the intestine. Soaking the grain/ flour in buttermilk or lemon juice if you are allergic to milk , allows for enzymes, lactobaccilli and other helpful organisms to break down and neutralize phytic acid . Even as little as 7 hours of soaking in warm water can neutralize some of the phytic acid. Phytic acid is present in all grains and nuts.Phytic acid is in the outer bran and untreated can combine with calcium , magnesium,copper,iron and especially zink in the intestineal tract, which blocks their absorbtion. The process of soaking is helpful in preventing all of this.
　
We have a beautiful Austrian dehusking machine which is very kind to the spelt berry It gently rubs the hull off without doing any damage to the spelt kernel at all. The hull on the spelt berry does a great job protecting the berry so we only dehull as needed which means you can count on the freshest product possible. Nothing passes through our dehuller or Clipper cleaner that has'nt been grown organically.
doing any damage to the spelt kernel at all. The hull on the spelt berry does a great job protecting the berry so we only dehull as needed which means you can count on the freshest product possible. Nothing passes through our dehuller or Clipper cleaner that has'nt been grown organically.

Nutrition (Per 1 Cup, Spelt Grain, Raw)