NEW TREND 2022! SPELT MILK

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".

1. a) Vitamins

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.

1. b) Protein Amino Acids

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.

1. c) Minerals

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.

1. d) Fats

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.

1. e) Dietary fiber

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!"

1. f) Carbohydrates

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