Spelt – Healthy Ancient Grain
Spelt, a close Relative of wheat, conquered, slowly but surely, the shelves of the super markets, since it is extremely healthy and versatile. People who react to wheat, allergic, often spelt as an Alternative. All of this is spelt: In the growth it is unpretentious, but he needs good ground. He is hardly susceptible to pests, the Winter cannot hurt him, but artificial fertilizers are not pushing him to maximum benefits and breeding success are not have with him. It tastes slightly nutty, is when baking is straightforward and is full of vitamins and minerals. He replaced the coffee and from its husk to make a pillow, the neck and shoulders during sleep massage.
Ingredients of spelt
Spelt, as it is called in the Holy Hildegard of Bingen (1098 – 1179), is the “best grain”, it “makes his eater right meat and right blood, happy mind and a joyful human Thinking”. What the Abbess, healer, and naturalist, knew a long time ago for a long time, is today scientifically proven: spelt has more minerals and vitamins than the best wheat. Its high content of silicic acid has a positive effect on thinking and concentration, as well as the health of skin and hair.
Because of its high proportion of so-called adhesive protein, the Gluten, spelt with excellent baking properties. Spelt provides about 62 percent carbohydrates, 2.7% fat, 8.8 percent fiber, 12 percent high-quality protein that contains traces of all essential amino acids.
Spelt: Unpretentious Swabia Grain
Spelt is related to wheat and through use of the Kamut varieties-Einkorn and Emmer. In contrast to wheat, spelt claim is seamless, durable and weather harder. In front of more than 3000 years, spelt from Asia came to Spain and Central Europe. “In the middle ages”, this is the AOK reported, “he was grown in large Parts of Switzerland, in the Tyrol, Baden-Württemberg and middle Franconia, where the German wine-growing areas entered the epithet of Swabia grain.”
Only in the 20th century. Century, when farmers, their crop yields by using artificial fertilisers further raised, was screwed spelt cultivation in favor of wheat, however, crop yields are significantly lower than that of the wheat and the Removal of the solid with the grain intergrown with Spelzes is time-consuming and expensive.
Green core against famine, ersatz substitute for coffee
In a document the green core was first mentioned in 1660 in a winery in the account of the monastery Amorbach. Wet summer, with rain and hail, which pushes the grain to the ground, there has always been. Since the farmers out of necessity made a virtue: they cut off the unripe spelt ears of corn, and dried (darrten) over the fire, the immature grains were not ground, but boiled. Tasty arose and nutritious food and thus helped to prevent a famine.
Nowadays, the time of harvest, the day of the so-called dough is Mature, just cut to length. Subsequently, the green is kilned core, whereby it loses its germination ability, but grinding is capable of. Green core is increasing in popularity, because it not only tastes vegetarians. And healthy he is, because of its high content of potassium, Magnesium, phosphorus and iron are important building blocks for a balanced diet.
In addition to Hildegard of Bingen, father Sebastian Kneipp for this cereal enthusiasts. He used toasted spelt because of its valuable properties as coffee grounds, of the ersatz, like its spelt coffee was popularly known later, was born. Finally, the grain is separated Spelt is not a waste product As a pillow filling, it is already the case since Hildegard of Bingen times as a means of pain relief and relaxation.