Spelt Information
Spelt
is not wheat!
Spelt
is considered
to be the tastiest of grains known to mankind. This grain has been used
throughout history, even to train the Gladiators. Spelt is economically
the
ideal grain since it is not a hybrid like wheat. It requires minimal
care when
growing including no fertilizers, pesticides or insecticides. The spelt
kernel
is surrounded by a strong husk or hull that is a protective covering
for the
kernel. This covering guards the spelt kernel from pollutants and
radioactive
fallout, while making a good storage for the grain. This husk or hull
is
removed before consumption of the spelt kernel.
Once
the husk or
hull is removed the kernel is ground into flour of grain or white
spelt. The
white spelt flour has the nutritional quality of whole wheat breads,
unlike
white wheat flour, which is dead flour in this value. The vital
substance in
wheat is found in the shell and germ bud, and these are removed in the
milling
process. Contrast to wheat the vital substances of spelt are found
within the
inner kernel of the grain.
Hildegard writes that a spelt
diet is the most important diet
for the very ill, very young, very old, and those who suffer
malnutrition, loss
of appetite and any exhaustion. The modern diet disrupting the intestinal system makes
for an even more difficult recovery for the mentioned
situations.
Digestive
disorders
have direct relationships between diet and mental health. Good
digestion is the
beginning to a good disposition. This results in a good day/ bad day
disposition. Emotions on a bad day can zap vital energy you need to
keep going.
The negative energy and emotions are dismissed more easily when the
digestive
system is flooded with positive working energy. This plays a decisive
role in a
good day/bad day as well as everyday life situations.
Spelt
completely
warms the body with a heat wave starting in the stomach to the
intestines.
Spelt accomplishes many things at once that other grains cannot do
alone.
Hildegard recommends a spelt diet as she writes, “Spelt is better than
any
other food.”
Case
reports in the
Hildegard practice in Constance, Germany (Konstanz, West Germany, since
1984
beginning with Dr Gottfried Hertzka and his successor being Dr. Wighard
Strehlow) are written of, as well as analysis, trace analysis, and
clinical
evidence are found in the booklet, The
Wonder
Food Spelt by Dr. Wighard Strehlow—BABS Bakery sells
this
booklet.
In
the booklet you
are given details of: Content of protein, amino acids, immune system
stimulating properties, the special carbohydrates called
mucopolysaccharides
and much more to understand the value of spelt so highly regarded by
Hildegard
and throughout history. Included is a simple Hildegard diet and
characteristics
of the fundamental select grain called spelt in simple recipes.
NOTE: People who are gluten-intolerant can tolerate products made with spelt. Spelt (tricicum spelta) is not wheat (triticum aestivum). The biological value of spelt protein exceeds wheat protein in that excess essential amino acids constitute a protein source for human plasma. Spelt also contains special carbohydrates (mucopolysaccharides) which play a decisive role in blood clotting and stimulate the body’s immune system to increase resistance to infection.
References:
Strehlow, W. (1989) The Wonder Food Spelt.
Leader, Daniel (2007) Local Breads. W. W. Norton & Company
The links below
contain Hildegard’s
recommended uses for some healing plants and foods, since all of the
elements
are subject to mankind in the universal creation of the heart, the
soul, and
the personality.
CLICK
ON:
*Fiber and Nutritional Information:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=143
http://www.whfoods.com/genpage.php?tname=nutrientprofile&dbid=144