What is Spelt and how it’s making a come-back!

There’s not much more ’getting back to basics’ than reaching way back in history to find a grain that is making a come-back Tasty and nutritious spelt, is one of the first grains to be grown by early farmers far back in history as 5,000 BC. For a variety of reasons, this Ancient Grain is growing in popularity with American consumers.

Spelt is one of the oldest of cultivated grains, preceded only by Emmer and Elkorn. Spelt has an almost "nutty" flavor which has long been popular in Europe, where it is also known as "Farro" (Italy) and "Dinkle" (Germany). When Rome ruled it was called "Farrum", and it’s origins are easily traced back early Mesopotamia. Spelt (Triticum spelta) is a ancient and distant relative of our modern day wheat (Triticum aestivum).

What once had brought the decline in spelt production in North America is now believed to be it’s greatest benefit. Spelt has a tougher hull, or husk, that makes it a bit more difficult to process it’s modern wheat cousins. The tougher husk, separated just before milling, not only protects the kernel, but helps retain nutrients and maintain freshness as do all wheat husks, but the tougher the husk, the more protection. Also, unlike other grains, spelt's husk protects it from pollutants and pests and usually allows growers to avoid using pesticides.

Technorati Tags: spelt, whole grains, gluren free

Refined Grains VS Whole Grains

Everyone knows that refined grains are different from whole grains. But what makes them different? Let's look into that.

Whole grains when considered whole, have all of their parts. The bran, wheat germ, and endosperm. The bran and germ contain most of the vitamins and fiber your body needs, while the endosperm is starchy and has very few vitamins and fiber.

Refined grains, like white rice and white flours, are made from only the endosperm. The bran and germ are removed by manufacturers, which is removing all those essential vitamins, fiber, and protein that your body needs!

So the difference between the two is chiefly nutritional value. Removing the bran and germ from whole grains is not a good thing because it is depriving you of the nutrients your body needs, and replacing it with starch and empty calories.

For me, I'd rather eat whole grains and give my body what it needs, than to eat refined breads that supposedly taste better.

Technorati Tags: Refined Grains, Bran, Wheat Germ, Whole Grains

Kamut

There are many different types of whole grains, more than I even know!

Most of us know of the common ones like wheat, popcorn, rice, and oats. But there are so many other strange grains out there that are worth trying.

Kamut for example. It is a close relative to wheat, but has many differences. It is a larger grain for one thing, more than twice as large. It is also a high protein grain, almost 30% more than wheat. Kamut also contains elevated levels of Thiamin, zinc, pantothentic acid, Riboflavin, vitamin E, magnesium, phosphorus, copper and complex carbohydrates. There is one down side though, it has less fiber than whole wheat. All around though, Kamut is another healthy grain. It has a different flavor than wheat and other grains. So give it a try.

Here's what Kamut looks like.

I hope you learned something new, it's always great to learn! Thanks for reading!

Technorati Tags: Whole Grains, Kamut, Wheat, Grain

Fiber and Grain

Fiber is in whole grains, there's no doubting that. It is in the bran, which is the exterior of the kernel.

Fiber is a very important component that is missing quite a bit in today's diet. So eating more WHOLE grains instead of refined grains is very beneficial to your health. Why? Because of the fiber.

Dietary fiber has been shown to reduce the incidence of some forms of cancer, diabetes, coronary heart disease, digestive system diseases, and obesity. Whole grains have as much as four times the amount of fiber that refined grains do. Four times! So why aren't we eating more whole grains? Maybe we just haven't given them a try. They really aren't that awful tasting. They are quite tastey. At least try to eat more whole grains instead of refined ones, you'll feel a lot better. So just try them.

Whole oats are a good choice, as well as brown rice and wild rice. Choose the whole versions. Instead of the instant quick oats, try the whole oats. Brown rice and wild rice aren't so bad versus the white rice, especially if you factor in the nutritional value. There's all sorts of different whole grains out there that you can try. Pick up a wheat loaf of bread over the white bread. (Making your own bread at home is even healthier since there aren't as many chemicals and preservatives, but we'll get into that later...). It's not that hard. Just give whole grains a chance.

Technorati Tags: Whole Grains, Dietary Fiber, Bran