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WHAT is spelt?
Eat healthy with spelt
Spelt (Triticum spelta) is a lesser-known and much older grain than its modern cousin, wheat (Triticum aestivum). Spelled is estimated to be more than 7000 years old.
However, in the 19th century, after the rapid evolution of modern agricultural techniques, it ceased to be cultivated, since it turned out to be a non-recyclable cereal. profitable for farmers, due to its high production cost.
The spelt today Today it is recovering and is being greatly enhanced by good nutrition and healthy diets.
Differences between wheat and spelt
Spelt has a much higher nutritional value than wheat
- Spelt has not suffered as much genetic modifications such as wheat
- Spelt maintains many qualities due to its null genetic alteration, one of them is its easy digestion and its anti-inflammatory power
- The percentage of proteins is 15% but not it is the percentage that defines it, it is the amount of amino acids it has, in total it has 8 amino acids that make spelled a product with high biological quality proteins.
- Spelt fiber is an ideal fiber for < strong>diabetics and ideal against constipation, it is currently widely used for high-level athletes and especially for low-calorie diets. These diets recommend it for the mineral content of the product, since it highlights iron and zinc as energy sources.
- Spelt contains vitamins B, E and A
Spelt has a much higher nutritional value than wheat
Spelt It has gluten, so it is not recommended for celiac patients, even though the content of gluten is negligible.
- Spelled gluten has a different molecular composition than modern wheat gluten, being more brittle and soluble in water. However, wheat gluten does not break down in water, and when it is worked it becomes stronger. Spelled gluten is more brittle, breaking easily into pieces during chewing and mixing action, allowing enzymes and acids secreted during the digestive process to work more easily.
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- Modern wheat was modified to remove the outer husk, thus yielding a much faster and more productive harvest for farmers.Lacking this husk, modern wheat developed enzyme inhibitors to fight pests. These enzyme inhibitors further slow the activity of the enzyme that is needed for complete digestion.
- Spelt, with a hard outer hull, it does not need enzyme inhibitors, so it is easier to digest.
- Spelled has more fiber content than wheat with which a better digestion of gluten is obtained.
Spelt is resistant to low temperatures
Due to the characteristics of the Spelled, the cultivation of this cereal does not require any type of pesticide as it resists very well pests, diseases and even herbicides, this product can be planted on any land, as it is a product that does not need a large amount of fertilizer to be able to grow. This product has been highly valued in the mountainous areas of Spain, since it resists the cold winters very well, especially in Teruel, where temperatures are usually below zero on most winter nights.
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