Spelt Bread Advantage

Nutrition is an important aspect of integrative approach to healing. At our clinic, Chef Nola prepares organic, gluten-free, fish-vegetarian cuisine. As part of the nutrition, Chef Nola uses spelt flour to bake delicious breads. Spelt, unlike conventional wheat, has not been genetically altered. Spelt is a complex carbohydrate, providing vitamins and minerals while slowly releasing glucose to prevent blood-sugar spikes.

Spelt is also higher in watersoluble vitamins, especially B-complex, and fat-soluble vitamin-A; it has a higher mineral uptake from the soil and is naturally higher in trace elements than common wheat flour.

Spelt has a high fiber content, both soluble and insoluble, rendering the gluten
in spelt more digestible. Spelt also contains all the essential and non-essential
amino acids needed to make protein; it also contains plant sterols known to lower cholesterol, and is high in potassium content and low in sodium-important in managing hypertension. Spelt flour, though not completely
gluten-free, contains gluten molecules which are significantly different than
those in conventional wheat flours, and is well tolerated by most individuals who are wheat and/or glutensensitive.