The History of Spelt
Spelt was grown in Europe over thousands
of years ago. It was also mentioned in the old testament, Exodus 9:31, 32 and Ezekiel 4:9. Spelt was a very common staple
food in the medieval 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 heavier bread than wheat, so it soon became less popular. Today people have rediscovered
its nutritional value as a staple food all over again.
Nutritional
Properties
Spelt has a strong outer shell that protects itself from
impurities 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 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 glycosides or nitrosides called the "anti - neoplastic "
vitamin B17 . They support the body’s 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 Nourishing 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, lactobacilli and other helpful organisms to break down and
neutralize physic 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 zinc in the intestinal tract, which blocks their absorption. 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 hasn’t 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 hasn’t been
grown organically
