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Spelt (Triticum Speltum):
Spelt is the forerunner of modern wheat, with a unique nutty flavour. It has been described as comparing with wheat like 'the taste difference between a bland golden delicious and a tasty russet apple'. Spelt flour can be used as a direct replacement when wholemeal flour is called for.
It contains more protein, fat and fibre than wheat plus special carbohydrates called mucopolysaccarides, which play a decisive role in stimulating the body's immune system.
Because of its high water solubility the grains vital substances, like liquid nutrients, be absorbed quickly into the body. It is therefore suitable for some people who have wheat allergies or digestive problems - for although it is high in gluten it can still be tolerated by most glutin intolerant individuals. For suppliers see our Mail Order Section.
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