Triticum spelta vernacularly known as spelt flour draws its existence back to the ancient era, and time and again, it is reviving its popularity. This is regarded as a health food, that is quite commonly being enlisted as a staple diet. This ancient grain is claimed to be more nutritious and healthy than any other modern grain. It is a type of grain that is strongly related to wheat and is considered distinct in its own kind. Since wheat and spelt draws a close proximity, hence their nutritional profile are very much similar, and both contain gluten. However, there is a subtle difference between them, the mineral content of spelt is higher than that of wheat. Spelt is considered to be a helpful diet and is good at curtailing the health problems. Spelts in its original form is light reddish-brown in colour.
At the time of purchase, it is recommendable to keep in mind that it should not have a damp smell.
In spite of its ample health benefits, it is certainly harmful for some people. Gluten intolerance and wheat allergy: Gluten is the name for the mixture of glutenin protein and gliadin found in wheat, spelt, barley, rye. There are a good number of people who are susceptible to the intolerance caused by gluten. This gluten intolerance is called the celiac disease. Therefore people with such intolerance are advised to avoid food that is inherent with gluten. Irritable bowel syndrome: This is a gut disorder, that causes conditions like stomach pain, bloating, diarrhea, constipation, gas. One of the triggering factor of IBS is a group of short-chain carbs known as FODMAPs. Likewise, wheat, spelt contains a significant amount of FODMAPs which might trigger IBS. Antinutrient in spelts: Unlike most plant food, spelts too contain antinutrients and these perhaps interferes with the digestion and absorption of other nutrients.(3)
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