Spelt is a distant cousin to modern wheat and one of the oldest cultivated grains. Current research indicates few differences between hard red wheat and Canadian spelt. Researchers have also found evidence supporting the claim that spelt may be easier for humans to digest than wheat.4 Modern wheat has been altered over the years through breeding to simplify its growth and harvesting, increase its yield and raise its gluten content for the production of commercial baked goods-all of which has rendered modern wheat more difficult to digest. Spelt, on the other hand, has not been as popular in our food supply and has therefore retained many of its original traits.5
Kamut is also an ancient relative of modern wheat, durum wheat to be exact. Actually, “kamut” is an ancient word for wheat. Similar to spelt, this grain has been untouched by modern plant-breeding techniques that have been imposed on wheat.6
About the Author...
Jen Allbritton is a nutritionist whose writings can be found on the Weston A Price website.
Nov 9th, 2005 at 11:03 pm
I have a small comercial grain producing farm and am interested in the production of spelt wheat due to the demand for its health charateristics. Do you have any information on:
Who currently produces Spelt Wheat.
The growing charateristics of Spelt
The demand for Spelt etc etc from a prospective producers point of view.
Nov 16th, 2005 at 7:44 pm
Mark
Try the Weston A Price Foundation chapters on this page.
http://www.westonaprice.org/localchapters/locallist.html#aus
Otherwise one of the organic growers associations will be able to help. Good luck.
Joanne