Do you suffer from bloating, mind-fog, sluggishness, burning eyes, lack of motivation, loss of appetite, nausea, headaches, psoriasis, and sleepiness?
I suffer from the above symptoms when I consume baked goods or any foods prepared with wheat flour. Although I do not have celiac disease (I was tested), I do suffer from a sensitivity to our modern wheat. Most of the time, I just steer away from baked goods because the symptoms affect my overall quality of life.
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I always concluded I was intolerant to gluten and never really questioned my intolerance until I read a post on Spelt flour.
Interestingly, some have found that although they are sensitive to our modern wheat flour, they are not sensitive to Spelt flour. Hmm… since Spelt is a strain of wheat and contains the gluten protein, it was back to the drawing board for me. I found myself questioning the cause of these annoying symptoms. Am I actually intolerant to gluten or might it be something else?
According to what I have learned through a bit of research there could be two possibilities:
- Because Spelt has a tough husk which serves as a protection from pests and disease, it’s usually grown organically (chemical and pesticide free) and has not undergone modification (GMO). Since Spelt has not undergone changes and is exposed to fewer pesticides and chemicals, our bodies break it down more easily making it more tolerable for those of us with sensitivities. When I first learned about this, I understood that I possibly was reacting more to the chemicals used in growing and processing our modern wheat than to the wheat itself. Of course, I couldn’t be sure before I ran a test.
2. The second possibility is very interesting: the gluten protein in Spelt is easier to digest than that of our modern wheat. (Here is a link to a longer explanation of this fact).
Breaking down the gluten protein and how it’s digested in our bodies-
The gluten protein found in Spelt is water soluble and begins to break down during the process of mixing, baking and through chewing. This protein breakdown is actually a really good thing since easily broken down foods results in easily digested foods. It’s quite the opposite with our modern wheat. The gluten protein in our modern wheat is not water soluble, does not break down in the mixing action; it only gets stronger. “Actually, bakers refer to this as developing the gluten” according to Eco Mall, Benefits of Spelt Versus Common Wheat.
OK. Now I understand why pizza dough can be spun around.
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What is Spelt flour, you’re wondering? According to “Wikipedia”– “Spelt (Triticum spelta; Triticum dicoccum), also known as Dinkel wheat or hulled wheat, is a species of wheat cultivated since approximately 5000 BC.”
Is Spelt safe for Celiac? The short answer is NO. Because it’s a type of wheat, it does contain gluten. Although the gluten protein found in Spelt is easier to digest than our modern wheat, it’s still unsafe for anyone suffering from celiac disease, wheat intolerances or allergies.
At this stage, I was really hoping that I would not react badly to Spelt. There was only one way to find out and that was by giving it the ultimate test.
I purchased some Spelt flour (on Amazon- if you purchase spelt flour from the link I’m sharing, Amazon may compensate me. This enables me to keep “Healthnuts.club” alive. Thank You), and decided to bake a lovely loaf of bread (what a lovely nutty fragrance coming from the oven).
To my delight, I ate the whole loaf (not all at once, I might add) without any strange symptoms!! Oh! How this was getting me excited inside. Would I really be able to use this Spelt flour to bake the foods we love? The answer is YES! So far so good!
Oof! No need to struggle so much with baking gluten-free bread anymore! Oh! And the light Spelt makes awesome Blueberry Muffins, Biscuits and Tortillas.
Spelt flour is rich in protein with all of the nine essential amino acids that we need to be healthy.
This healthy flour is also rich in Magnesium, Potassium, Iron and fiber along with calcium and B6.
So here is the recipe for delicious, Spelt-Blueberry Banana Muffins.
*Please note that I am not a health professional, nor do I claim to be one. I only share my personal experiences with food, intolerances and health issues in order to help others who might be struggling with the same ailments.
Thanks for dropping by! 🙂