BABS Bakery

Spelt Information

Spelt is not wheat!

Spelt is considered to be the tastiest of grains known to mankind. This grain has been used throughout history, even to train the Gladiators. Spelt is economically the ideal grain since it is not a hybrid like wheat. It requires minimal care when growing including no fertilizers, pesticides or insecticides. The spelt kernel is surrounded by a strong husk or hull that is a protective covering for the kernel. This covering guards the spelt kernel from pollutants and radioactive fallout, while making a good storage for the grain. This husk or hull is removed before consumption of the spelt kernel.

Once the husk or hull is removed the kernel is ground into flour of grain or white spelt. The white spelt flour has the nutritional quality of whole wheat breads, unlike white wheat flour, which is dead flour in this value. The vital substance in wheat is found in the shell and germ bud, and these are removed in the milling process. Contrast to wheat the vital substances of spelt are found within the inner kernel of the grain.

Hildegard writes that a spelt diet is the most important diet for the very ill, very young, very old, and those who suffer malnutrition, loss of appetite and any exhaustion. The modern diet disrupting the intestinal system makes for an even more difficult recovery for the mentioned situations.

Increasing scientific evidence has linked diet, eating patterns and life style to regulate health. Hildegard’s information on spelt was written over 850 years ago in regards to health and healing. Clinical experience with Dr Wighard Strehlow over the past 40 years shows 80% of all healing successes are related to a spelt diet.

Digestive disorders have direct relationships between diet and mental health. Good digestion is the beginning to a good disposition. This results in a good day/ bad day disposition. Emotions on a bad day can zap vital energy you need to keep going. The negative energy and emotions are dismissed more easily when the digestive system is flooded with positive working energy. This plays a decisive role in a good day/bad day as well as everyday life situations.

Spelt completely warms the body with a heat wave starting in the stomach to the intestines. Spelt accomplishes many things at once that other grains cannot do alone. Hildegard recommends a spelt diet as she writes, “Spelt is better than any other food.”

Case reports in the Hildegard practice in Constance, Germany (Konstanz, West Germany, since 1984 beginning with Dr Gottfried Hertzka and his successor being Dr. Wighard Strehlow) are written of, as well as analysis, trace analysis, and clinical evidence are found in the booklet, The Wonder Food Spelt by Dr. Wighard Strehlow—BABS Bakery sells this booklet.

In the booklet you are given details of: Content of protein, amino acids, immune system stimulating properties, the special carbohydrates called mucopolysaccharides and much more to understand the value of spelt so highly regarded by Hildegard and throughout history. Included is a simple Hildegard diet and characteristics of the fundamental select grain called spelt in simple recipes.

NOTE: People who are gluten-intolerant can tolerate products made with spelt. Spelt (tricicum spelta) is not wheat (triticum aestivum). The biological value of spelt protein exceeds wheat protein in that excess essential amino acids constitute a protein source for human plasma. Spelt also contains special carbohydrates (mucopolysaccharides) which play a decisive role in blood clotting and stimulate the body’s immune system to increase resistance to infection.
References:
Strehlow, W. (1989) The Wonder Food Spelt.
Leader, Daniel (2007) Local Breads. W. W. Norton & Company

	Spelt Information Spelt is not wheat! Spelt is considered to be the tastiest of grains known to mankind. This grain has been used throughout history, even to train the Gladiators. Spelt is economically the ideal grain since it is not a hybrid like wheat. It requires minimal care when growing including no fertilizers, pesticides or insecticides. The spelt kernel is surrounded by a strong husk or hull that is a protective covering for the kernel. This covering guards the spelt kernel from pollutants and radioactive fallout, while making a good storage for the grain. This husk or hull is removed before consumption of the spelt kernel. Once the husk or hull is removed the kernel is ground into flour of grain or white spelt. The white spelt flour has the nutritional quality of whole wheat breads, unlike white wheat flour, which is dead flour in this value. The vital substance in wheat is found in the shell and germ bud, and these are removed in the milling process. Contrast to wheat the vital substances of spelt are found within the inner kernel of the grain. Hildegard writes that a spelt diet is the most important diet for the very ill, very young, very old, and those who suffer malnutrition, loss of appetite and any exhaustion. The modern diet disrupting the intestinal system makes for an even more difficult recovery for the mentioned situations. Increasing scientific evidence has linked diet, eating patterns and life style to regulate health. Hildegard’s information on spelt was written over 850 years ago in regards to health and healing. Clinical experience with Dr Wighard Strehlow over the past 40 years shows 80% of all healing successes are related to a spelt diet. Digestive disorders have direct relationships between diet and mental health. Good digestion is the beginning to a good disposition. This results in a good day/ bad day disposition. Emotions on a bad day can zap vital energy you need to keep going. The negative energy and emotions are dismissed more easily when the digestive system is flooded with positive working energy. This plays a decisive role in a good day/bad day as well as everyday life situations. Spelt completely warms the body with a heat wave starting in the stomach to the intestines. Spelt accomplishes many things at once that other grains cannot do alone. Hildegard recommends a spelt diet as she writes, “Spelt is better than any other food.” Case reports in the Hildegard practice in Constance, Germany (Konstanz, West Germany, since 1984 beginning with Dr Gottfried Hertzka and his successor being Dr. Wighard Strehlow) are written of, as well as analysis, trace analysis, and clinical evidence are found in the booklet, The Wonder Food Spelt by Dr. Wighard Strehlow—BABS Bakery sells this booklet. In the booklet you are given details of: Content of protein, amino acids, immune system stimulating properties, the special carbohydrates called mucopolysaccharides and much more to understand the value of spelt so highly regarded by Hildegard and throughout history. Included is a simple Hildegard diet and characteristics of the fundamental select grain called spelt in simple recipes. NOTE: People who are gluten-intolerant can tolerate products made with spelt. Spelt (tricicum spelta) is not wheat (triticum aestivum). The biological value of spelt protein exceeds wheat protein in that excess essential amino acids constitute a protein source for human plasma. Spelt also contains special carbohydrates (mucopolysaccharides) which play a decisive role in blood clotting and stimulate the body’s immune system to increase resistance to infection. References: Strehlow, W. (1989) The Wonder Food Spelt. Leader, Daniel (2007) Local Breads. W. W. Norton & Company






















	Additional information: Hildegard & Spelt, The Intestinal System, Eating Patterns, Foods from the Seasons, Emerging Wings Unaware The links below contain Hildegard’s recommended uses for some healing plants and foods, since all of the elements are subject to mankind in the universal creation of the heart, the soul, and the personality. CLICK ON: Foods Spices Grains Herbs Plants Fiber and Nutritional Information: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=143 http://www.whfoods.com/genpage.php?tname=nutrientprofile&dbid=144 BABS Bakery does not use flour/products containing Bromide/Bromine. Bromides are a common endocrine disruptor as well as a halide, it competes for the same receptors that are used in the thyroid gland to capture iodine. Bromide can be found in several forms, such as Methyl Bromide being a pesticide used mainly on strawberries, and Brominated Vegetable Oil (BVO) is added to citrus drinks to help suspend the flavoring in the liquid, just to name a few. Potassium Bromate is a dough conditioner found in commercial bakery products and some flours. Bromine toxicity is surprising in how many products contain them. The fact being that they are common endocrine disruptors in the halide family, a group of elements that includes fluorine, chlorine and iodine. Thus your body has a hard time holding onto iodine affecting all tissues, not just the thyroid. Bromated flour is “enriched” with *potassium bromate* and commercial baking companies claim it makes the dough more elastic and better able to stand up to bread hooks. However, there are successful companies that manage to use only unbromated flour without any of these so-called “structural problems.” At one time commercial use only used bromated flour in wholesale production and was nearly impossible to buy flour in a grocery store without it. Please refer to http://www.babsbakery.com/spelt.html and http://www.babsbakery.com/coconut.html © 2007 babsbakery. This bakery and website is for educational purposes only. The information supplied here comes from a variety of sources and authors and not every statement made has been evaluated by the FDA. This information is not intended to diagnose, treat, cure or prevent any disease.