Spelt contains 50% more protein than common wheat, so it is perfect for vegetarians. It has a low glycemic index (GI), which means that its carbohydrate content is absorbed slower, providing a prolonged source of energy and making it suitable for people with diabetes. Because its carbohydrates break down slower and it doesn't raise the blood sugar level as drastically as refined, processed foods and white flour, spelt is an excellent supplement in anti-Candida diets. (This is all the more true to our spelt crispbread because it is unleavened, i.e. it doesn't contain yeast which the fungus Candida can feed on.)
If consumed regularly, spelt decreases the level of LDL cholesterol (this is what you might have heard mentioned as the "bad" cholesterol) and helps keep the alkaline balance within the body.
It is naturally high in fiber and contains exceptional vitamin and mineral complexes not found in common wheat: it offers an almost full vitamin B-complex (except B12) and is 7-8 times higher in calcium, magnesium, phosphorus and selenium than other wheat types. What is more, these minerals are absorbed completely compared to mineral supplements, as in spelt they are tied to organic carbon.
The grain is so nutritious and so substantial that boiled spelt or spelt cereal was once used as a revitalizing meal for the sick or feeble.
However, spelt is not only special because it is healthy: it has a unique, slightly sweet and nutty flavour which turns it into a real treat when used in baked products. Today, this rediscovered cereal is becoming increasingly widely used for making flour. Spelt flour is absolutely suitable for baking and may be substituted for common wheat flour in breads, pasta and various baked goods, such as cakes, cookies, biscuits, crackers, pancakes etc.
