Spelt milk is a one of the best plant-based milk substitute to dairy milk. Spelt milk is healthy and good for the income of vitamin E as some brands fortified their recipe. Spelt milk is also lactose free and gluten free.
Spelt milk is a plant milk made by blending spelt grains in water. The spelt milk has a creamy texture and nutty flavor.
The hardest part is just remembering to soak the spelt grains the night before. Here’s how you make it:
Drink the spelt milk straight up or use it in a recipe as you would any dairy milk.
Although spelt milk is not nearly as nutritious as cow's milk, enriched products come close. They frequently contain added vitamin D, calcium and protein, making them more similar to regular milk in nutritional content. However, spelt milk is naturally rich in several vitamins and minerals.
39 Kcal per cup or 129g
Protein 1.55 g
Fat 2.88 g
Carbs 1.52 g
Vitamin E 49% of the RDI
Thiamin 11% of the RDI
Riboflavin 7% of the RDI
Magnesium 5% of the RDI
Spelt milk is naturally rich in several vitamins & minerals, especially vitamin E.
Since spelt milk is lacking in many nutrients, it is not suitable as a milk replacement for baby, child or infants (any age old).
Spelt milk can be found in retail stores in different form: Dry milk in powder, liquid in carton, uht in tretapack, canned, creamer, yogurt, ice cream, with vanilla, with protein, in smoothie, with calcium, unsweetened, whipped cream, cheese, keto, kefir, butter, condensed, sweetened, evaporated, in your coffee, cappuccino, machiatto or latte.
Once you open the carton or you produce your homemade spelt milk: It can sit for about 7 to 10 days in the fridge
Spelt milk is sold by the following brands and in retail stores: Starbucks, Walmart, Breeze, Costco, aldi, etc.
Spelt milk contains no cow's milk or other animal products, making it a great option for vegans and those who are intolerant or allergic to milk.
Many people are intolerant to milk sugar (lactose intolerant) and unable to completely digest it. Undigested lactose passes down to the colon where it is fermented by the resident bacteria, leading to excessive gas, blspelting, diarrhea and associated discomfort.
Being dairy free, spelt milk contains no lactose at all, making it a suitable milk replacement for people with lactose intolerance.
Spelt milk is an imitation milk and doesn't contain any dairy at all, which makes it a popular milk alternative for vegans and people with lactose intolerance or milk allergies.
Spelt (Triticum Spelta) is a grain that is experiencing resurgence in popularity: it's "nutty" flavor has long been popular in Europe.
Spelt has high water solubility, meaning it's easily absorbed by the body, and contains special carbohydrates, an important factor in blood clotting and stimulating the body's immune system.
It's also a great fiber resource and has large amounts of B-complex vitamins. Its total protein content is from 10 to 25 percent greater than common wheat varieties.
Spelt has a nutty flavor. Most everyone who tries it thinks it's delicious, without realizing the nutritional value. It tastes great as pasta, bread, pizza, muffins, pancakes and milk.
Spelt may look like wheat and feel like wheat, but it certainly isn't wheat. Spelt is in the wheat family, but is a separate species.
It's different from wheat because of the lower gluten content, however it's not gluten free.
Other differences include substitutions of amino acids in its proteins. It's one of the original seven grains mentioned in the Bible. The ancient grain originated in the Fertile Crescent and found its way through Europe where it remained popular for hundreds of years.
Yes, absotutely. Spelt fits perfectly in a healthy food style. Spelt is also the ideal energy supplier for athletes.
The plus points listed:
- Good proportions between carbohydrates and fats
- Lowers cholesterol levels
- Easily digestible energy
- Promotes digestion
- High vitamin B content
Food manufacturers have started to grow spelt to meet the world's increasing demand for pasta and high fiber cereals. Most of the spelt harvested in the United States is grown in the northeast and in central Michigan, for example.
The kernels, which remain enclosed in the glumes after threshing, are pale red, long and compressed. The grain looks like wheat when the chaff is removed but is usually taller and lacks the straw strength of wheat variations.
The kernels can be prepared for human consumption by removing the hulls. Milling the grain to use as flour in baking is another popular method.
Spelt requires two separate grindings, compared to wheat's one. This simply means that Spelt takes more work to refine and that isn't cost effective to most producers.
Spelt's husk, though inefficient for grinding, does have its advantages. It helps protect the kernel from pesticides and insects and helps retain valuable nutrients and fiber
Spelt is a product with a high nutritional value: Proteins, Carbohydrates, Fats, Vitamins, Minerals and Trace Elements are present in fairly high amounts in Spelt and are ideally combined. Due to its excellent water solubility, all nutrients from Spelt in a liquid diet can be absorbed very quickly by the body. This is also called "Large Bioavailability".
Spelt contains mainly vitamins from the vitamin B group, which are important for our mind. However, these are also necessary for the reduction of carbohydrates.
The composition of the amino acids differs between Spelled and the current Wheat. Spelled has a higher content of leucine and phelylana-line. These two amino acids are important because these amino acids are not produced by the human body itself. The Spelled Grains contain 6 of the 8 essential amino acids. Spelled contains more amino acids than Wheat in total and these also have a different structure. Below is a global overview of the protein content of spelled in comparison with other wheat types.
- Spelt 15.5%
- Average land wheat 12.5%
- Hard Wheat 13.8%
- Soft Wheat 10.5%
Spelt has a better protein content than hard wheat varieties. This does not mean that he can form a better gluten network. A gluten network is needed to give bread its shape.
Two types of protein are needed to form this gluten network, namely the gladine and glutenin. There are two other protein types; albumin and globulin. The latter two do not contribute to the formation of a gluten network.
Minerals and trace elements primarily have a regulatory function in enzymes and hormones in the human body. In addition, some are needed as a building material for cells and tissues. For example, Spelled is rich in Phosphorus and that plays a more important role in building body cells.
Compared to Wheat, spelled has a higher content of essential fatty acids. Essential fatty acids are polyunsaturated fatty acids. They are indispensable and cannot be made, or cannot be produced sufficiently, in the body. The essential fatty acids, which Spelt is rich in, are linoleic acid and oleic acid. As a result, spelled promotes the construction of the nervous system and brain tissue, regulates cholesterol and helps prevent a heart attack.
The high content of dietary fiber in Spelled does not provide extra energy, but it stimulates the intestines to become more active. What promotes digestion in general.
A nice statement by Prof. F. Brouns at the University of Maastricht is:
"Not the bran but the 100% ground grain with the germ is entitled to the right health claims. So it is mainly about the germ and not just about the fibers!"
Another word for carbohydrates is starch. Amylose are short of a linked glucose to a strand. While Amylopecetin is a network of stems Amylose. Without starch, bread will NEVER be cooked. In our mouth there is an enzyme called "amylase", which affects the amylose and amylopecetin. He cuts it into small pieces so that we can absorb it in our body. Spelled naturally contains more starch than Wheat. But the most important thing is that spelled starch is much better digested in our body than Wheat. The sugars are reduced more slowly and thus ensure a more balanced blood sugar level.
9) Is Spelt Gluten Free?
Confusion has recently arisen as to whether or not Spelled fits into a gluten-free diet. In other words, can it be eaten by celiac disease patients? The answer is simple. In spelt, similar proteins are found in wheat, so it can be concluded that spelt is not suitable for people with a gluten allergy.
You can use spelt flour as a one-for-one replacement for wheat flour in all our cooking and baking.
As a rule of thumb, remember to use a little less liquid or a little more flour when baking with spelt.
You can prepare a lot of Spelt Recipes : such as Spelt Bread, Spelt Pasta, Spelt Risotto, Spelt Pancakes, Spelt Milk.
Spelt in an almost ideal form combines many components of a healthy diet. For example, Spelt contains energy in the form of easily digestible carbohydrates, high-quality fat with unsaturated fatty acids, ideal protein compositions and vital substances such as vitamins, minerals and trace elements.
Below is a table with components of spelt compared to wheat.
Component Spelt Wheat
Protein 15.5 12.5
Carbohydrates 67.7 62.5
Fat 2.45 1.9
Minerals 1.75 1.5
Dietary fiber 8.8 1.8
Check out this Easy Spelt Milk Recipe