Spelt the “Super Grain” Offers a Healthy Alternative to Higher Gluten Level Wheat

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Spelt Specialties launches online with “old world” grain and Vita-Spelt products to offer healthy alternatives to wheat goods, which are more processed and contain higher levels of gluten.

Spelt, Grain, Wheat, Low Gluten, Healthy, Fiber

Spelt Specialties

Not only is spelt excellent for its nutritional benefits, but it also produces better tasting bread and bakery products.

Spelt Specialties has launched online with a gourmet alternative to common wheat products. For those interested in the taste of “Old World” foods, or people that have sensitivity to wheat -based products, spelt could be the answer.

Spelt Specialties opens their online store with the goal to educate and introduce the public to the wonderful “old world” grain called Spelt. Most of the products are from Purity Foods Inc. They are one of the world’s largest and highest quality processors of this “Super Grain”. The firm also offers the Vita-Spelt brand, which is known throughout the world for delivering consistent, gourmet quality.

Not only is spelt excellent for its nutritional benefits, but it also produces better tasting bread and bakery products. Some of the favorite products include pastas, pretzels and snacks.
Spelt is a delicious, ancient grain introduced from the Middle East about 9,000 years ago. Spelt pre dates the oldest bread baking wheat by approximately 2,000 years. It has a distinctive nutty flavor and unlike common wheat, spelt has remained unchanged over the years. Because of this, it has retained its original vitamins and minerals, making it more nutritious than processed wheat.

People often ask the question why spelt? Is there a benefit to the so-called “Super Grain”? Below are some interesting facts about the ancient grain that may answer those questions.

1.) Spelt has not been manipulated or modified to meet manufacturing needs. Modern wheat has changed over the decades to be easily grown and harvested. Modifications have been made to common wheat to increase yield, and raise the gluten content for the production of high volume commercial baked goods.

2.) Spelt is easier to digest than common wheat. The delicate gluten in spelt is water-soluble; it is degraded by heat and easily broken down by a mixing action. In contrast, Wheat gluten has quite the opposite effect, relaxing when exposed to heat and strengthening when mixed. This often causes the “bloated” feeling many may feel after consuming the gluten in common wheat.

3.) Spelt features a host of different nutrients. It is a great source of vitamin B2, manganese, niacin, thiamin, and copper. This combination of nutrition makes spelt a particularly helpful food for persons with migraine headache, atherosclerosis or diabetes. People with a range of health issues: including digestive problems, skin irritations, and arthritis, report that they feel better after eating Spelt based products rather than common wheat.

The Speltspecialties.com web site offers a whole host of recipes, cookbooks, testimonials and general information on the ancient “Super Grain”.

To contact Spelt Specialties visit
http://www.mycinsay.com/c/spelt-specialties/grain-products for more information today!

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David Burrows
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