Wednesday, December 24, 2008

Spelt Desillusion

My sister's test results for gluten intolerance (I suppose they only tested for coeliac) were negative. Yet she told me that she's seen and felt some improvements with her health problems with a gluten free diet, therefore she plans to continue with it.

I thought I would give spelt a try again. I haven't had any for the past 6 months at least and I have always liked its nutty taste (besides the fact that it's an ancient grain). Unfortunately after 2-3 days of reintroducing it in my diet, I've been starting to experience bloating, stomach aches and other benign digestive disorders...Therefore I think Spelt is something I can only have in small amount and once in a Blue Moon.

Oh well...

Yet I wonder if I would have more luck with sprouted spelt flour. Sprouted flours are highly digestible. According to Shiloh Farms' website : "When grains are sprouted they are converted into a living food with more vital nutrients that are more easily absorbed by the body. Sprouted flour digests as a vegetable not as a starch."

That might be worth trying, especially since I have found myself to be increasingly interested in sprouting and raw foods lately.


miss*R said...

I love spelt but about 8 weeks ago, I put myself on a wheat free diet, leaning towards gluten free. I did this because of constant hayfever.. it helped alot and I feel so much better. About 2 weeks ago, I took myself off cow's milk and I have improved even more. I still have biodynamic yoghurt and I use butter if I need to, but not much. I love your blog!

Alchemille said...

Hello Miss R!
I'm glad you're enjoying the blog ;)...Thank you for stopping by.

I've learned so much about the negative health impact of modern refined diet. And I've decided that no one has the right to make me and other people sick because of greed wrapped up in pretty lies which is backed up with fake science.

For the past few days I've learned about how whole grains are not that good for you for the simple reason that they are meant to be prepared a certain way (like our elders did) to be digested properly and not interfere with the absorption of calcium, iron and other nutrients. Either soak, sprout of ferment your grains...That's the secret and supposedly one that helps even with gluten. I plan on writting a long post about what I've read and learned here and there.

I'm very much interested in fermentation lately and should be making homemade sourkraut very soon. I've also been enjoying soaked and fermented (overnight) oatmeal: it tastes different (more sour) but it's enjoyable and much easier to digest...There's no heaviness afterwards ;).



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