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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Spelt (wheat)
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BuzyBee
Wednesday, August 29, 2007, 6:47pm Report to Moderator Report to Moderator

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I just bought some vita spelt noodles and the ingredients say spelt(wheat). Does this mean it is spelt or wheat or both?
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jayneeo
Wednesday, August 29, 2007, 7:33pm Report to Moderator Report to Moderator

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Kyosha Nim
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spelt is an early form of wheat....it doesn't have the problem lectin.
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LarryC.
Wednesday, August 29, 2007, 7:44pm Report to Moderator Report to Moderator

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Kyosha Nim
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No that dose not mean it is Wheat, The Gov. has told them to put wheat at the side because most people don't know what Spelt is, you will be seing this als on other graings.


Larry C. MIFHI
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BuzyBee
Wednesday, August 29, 2007, 7:56pm Report to Moderator Report to Moderator

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THanks for the answers. I really like the way spelt taste.
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Heidi
Wednesday, August 29, 2007, 7:58pm Report to Moderator Report to Moderator

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Spelt is a sub-species of modern wheat. It is a gluten containing grain so if you have issues with gluten it is best avoided.



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MzMoonpie
Wednesday, August 29, 2007, 9:18pm Report to Moderator Report to Moderator

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I think spelt noodles taste pretty bad. Let me know what you think and how you cooked them.
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ieatmeatnlikeit
Thursday, August 30, 2007, 5:54am Report to Moderator Report to Moderator

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I've wondered about gluten issues and spelt...How would one know if one has "gluten issues" I include spelt in my diet on rare occasions as I have distanced myself from carbs in generalbut have considered spelt neutral all along. Where is it explained how to determine gluten sensativity? Also spelt flours like other grains I heard somewhere are prone to rancidity unless refridgerated. Freshly ground is best. How do folks using spelt get around this problem and to what degree is on the shelf spelt a poor choice?
thanks,
iemnli


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Henriette Bsec
Thursday, August 30, 2007, 7:45am Report to Moderator Report to Moderator

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Kyosha Nim
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Well I grind my own whole grain spelt- so I use it fresh- especially cause I donīt use a lot.
I must admit I buy the white varity - but from a shop I know only sells very fresh flour.
It is not as prone to rancidity as oatflours.
BUT one of the biggest mistake is to think that flour is a long shelf products.....
It is an alive product and should be used quite fresh.


Gluten sensitivity.
Well if you starts having lots of loose bowel movements/ diarrealike with pains in your stomach that could be a sign of GS- ( you have to rule out that it is not a bug or another avoid)

My take on spelt
Spelt is a very helpfull addition to all the diets except O nonnies
- BUT spelt FLOUR is only neutral so it is not my first choise if Iīm going to eat grain.
I try to pick something benefical instead.
I bake in the weekend and I always use spelt then -but during the week I try to keep my grains to max 1 serving = and choose something else than spelt flour .

I have written LOOONG comments about differences in american spelt and European spelt so I wonīt repeat them now


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Heidi
Thursday, August 30, 2007, 2:34pm Report to Moderator Report to Moderator

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Brain fog, fatigue and constipation are also gluten intolerance symptoms. There are many others as well. If you do a quick google search you'll find a slew of into.
I've never actully had spelt, I just know it's on the avoid list for celiac and gluten intolerant people.  



Rh-, ISFP, Super Taster, Non-Secretor 52% SWAMI-XP'd Explorer.

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ieatmeatnlikeit
Friday, August 31, 2007, 4:25am Report to Moderator Report to Moderator

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When I had Lyme disease now THAT was brain fog! Almost like being drunk all the time. That kind brain fog? Couldn't put numbers together, That kind of brain fog?
iemnli


love or perish, sing or croak,recycle or regret, write or read, think or thwim.
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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Spelt (wheat)

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