SPELT: THE WONDER FOOD: IF YOU WANT THE PEOPLE SICK, FEED THEM WHEAT… IF YOU WANT THEM WELL, FEED THEM SPELT

 

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,
sesame)
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

 

http://www.fourwinds10.net/journals/UnPublished/J154.pdf

Advertisements

8 thoughts on “SPELT: THE WONDER FOOD: IF YOU WANT THE PEOPLE SICK, FEED THEM WHEAT… IF YOU WANT THEM WELL, FEED THEM SPELT

  1. Hi All. I will tell you of my personal experience hoping it helps. I am intolerant to wheat in general and highly intolerant to Durum wheat in particular (the semolina that features mainly in pasta as well as many pizzas and breads). Im also intolerant to many other things like most grains/beans, some fruits and most dairy. However I dont think Im gluten intolerant or coeliac. Spelt definitely made eating pasta, bread and cookies made with spelt flour a less painful experience.

    Whilst I would urge the gluten intolerant to be careful about spelt or anything that contains gluten as each individual has his own thresholds of tolerance, for me the gluten-free alternatives were even worse because they mostly contain rice,corn or potato (Im intolerant to all of these as well in addition to Barley and Oats).

    So in my case, spelt (and to a lesser extent rye) are really the only options to consume some bread or pasta or flour based products.

    If you are wheat intolerant but not gluten intolerant it might be worth a shot.

  2. Hold your horses! Spelt is a strain of wheat and is not tolerated by most people with Celiac! If you can contact Jenster please make sure she knows it. Hopefully she will do her research and find the same warnings I did or she will be one sick lady. A celiac attack mimics stomach flu multiplied many times. Before diagnosis my daughter had one hospitalization after another to the point of being life threatening. I hope Jenster is not as fragile if she does try the spelt. Some celiac sufferers have to use a seperate toaster from the rest of the family less a crumb of gluten is passed to them. This would be the reason our Celiac cookbooks don’t use it. Blessings Gayla

    1. Thanks Gayla… perhaps some people’s health are so far gone, that they won’t accept God’s grain…people can live on spelt if given nothing else, therefore it probably cure everything. Dieter

  3. I and my daughter are gluten intolerant with a kind of Celiac that comes and goes to a certain extent. Because of that we don’t have the amount of damage that would normally be seen when scoped. It took a very special MD to finally give a diagnisis because his brother nearly died of it, losing over 100 lbs. leaving him w/only 70 before they got him turned around. Between us we have quite a collection of books for a gluten free lifestyle and i’ve never come across info on Spelt. I really appreciate you putting this info out as it can be so helpful whtn it is such a struggle to even have a decent slice of bread. I intend to research this and put it to good use. I have most of Adele’s work but not this one. She was still alive when I got on her bandwagon and believed she was sent by God to save this planet…..still do if we could get the idiots to listen. We sure wouldn’t be in the mess we now find ourselves. Thanks again for being another light in the darkness. Blessings Gayla

  4. Hildegard von Bingen, a catholic nun in the Middle Age (12th century) wrote already in her book Causa et Curae that spelt is the best grain you can eat. An angel, as she said herself, told her in auditions all about healing food. It is a kind of Ayurveda of the West. Very interesting…

  5. Great article, I’m just now looking into eating more whole grains (I’ve been gluten intolerant for a long time, but now I’m guessing it’s GMO/proccessed-intolerant!) Do you think sprouting spelt would be best for someone like me who has had a problem with gluten? I’m just curious, perhaps you know more than me on this one… 😀

Hit reply and send your smoke signal

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s