IF YOU WANT THE PEOPLE SICK, FEED THEM WHEAT… IF YOU WANT THEM WELL, FEED THEM SPELT
(This information is taken from Let’s Eat Right To Keep Fit, written in 1954 by Adele Davis.)
SPELT: THE WONDER FOOD
Spelt is an excellent nutritional resource, supplying more protein, fats, and crude fiber than wheat.
All human daily protein requirements can be met with spelt proteins. The biological value of the
spelt proteins so exceeds that of wheat protein that its excess essential amino acids constitute a
protein source for human plasma. Spelt also contains special carbohydrates (mucopolysaccharides) which play a decisive role in bood clotting and stimulate the body’s immune system, so as to
increase its resistance to infection.
The real secret of the spelt wonder can be summarized by the word “bio-availability”. Due to
spelt’s high water solubility, the grain’s vital substances can, like liquid nutrients, be absorbed
quickly by the body. The nutrients are made available to the entire organism with a minimum of
digestive work. The body’s cells are then nourished, strengthened, and prepared for their optimal
performance, while the entire organism is flooded with vitamins and vital substances.28
This information is taken from The Wonder Food Spelt, by Dr. Wighard Strehlow. This useful
pamphlet also contains a wide variety of spelt recipes. Call 517-351-9231 to order a copy.
POWERHOUSE SPELT SHAKE
Here is a BEVERAGE recipe for spelt with lots of advantages. It’s quick and easy. No nutrients are
lost in cooking. It’s flexible—use what’s available and in season. It’s highly digestible and delicious! I do not know of a better way to maximize the spelt’s nutritional potential. Have one for
breakfast and any time you need a pick-me-up.
Soaking the spelt kernels in filtered water 8-12 hours before using softens them, increases digestibility, and maximizes the seed’s potency. The recipe calls for frozen banana. Buy a bunch, peel
when they reach the brown-flecked state of perfection, put them in a plastic bag and freeze. It’s best
to keep raw nuts and seeds in the freezer until needed to prolong their nutrtional life. Rancidity
contributes to B-vitamin loss in the body, which is not our goal!
For one serving, mix in a blender until smooth:
1/2 c. dry spelt kernels, soaked 8-12 hours, and the soaking water
about 1/4 c. raw nuts or seeds
(try hazelnuts, cashews, almonds, sunflower,
While blender is still running, add:
1/2 frozen banana, in chunks
1-1/2 c. fruit of your choice, fresh or frozen
cold water to make thick shake consistency
Yum! Don’t forget to sip slowly to activate the digestive enzymes in the mouth. My favorite
variation is with pitted dates (it only takes a few) and cashews. I usually add 1 teaspoon each
Spirulina and Brewer’s yeast for extra nutrition—and a shot of Gaiandriana. It’s easy to get carried
away. I have to remind myself that I’m making breakfast—not a compost heap!!
“THE BEST” SPELT CEREAL
If you would rather EAT your breakfast, try this modification:
For one serving, buzz in the blender:
1/2 c. spelt kernels, soaked 8-12 hours
1 c. fresh or dried fruit
1/3 c. nuts or seeds
enough of the soaking water to run the blender
Add a handful of chopped fruit if you like a chunkier texture. Apples and hazelnuts are a great
combination. If you have a special spelt recipe to share, please send it in