Wheat, Whole Grain Spelt
TRITICUM SPELTA | ESPELTA | ECRIT
DESCRIPTION: Native to southern Europe, where it's been used for millenniums, spelt is an ancient CEREAL GRAIN that has a mellow nutty flavor. The easily digestible spelt has a slightly higher protein content than WHEAT and can be tolerated by those with wheat allergies. Spelt flour, available in health-food stores, can be substituted for wheat flour in baked goods.
NUTRIENT NOTES:
VITAMINS- Vitamin E (alpha tocopherol)
PROTEINSALLERGENS/ REACTANTS- May Contain Phytate (problematic)
- May Contain Gluten (problematic)
- Often Irradiated (problematic)
- Contains a Problematic Lectin (problematic)
MINERALSSPECIALIZED- Rutin
- Total Dietary Fiber
- Coumarin
- Encourages Bad Bacterial Growth (problematic)
- Lignans
- Contains a Lectin with Mixed Effects
CARBOHYDRATES- High Glycemic (problematic)
This is a high FODMAPS food. The term FODMAP is an acronym, derived from Fermentable, Oligo-, Di-, Mono-saccharides And Polyols. FODMAPs are short chain carbohydrates that are poorly absorbed in the small intestine. FODMAP restriction has been found to improve symptom control in people with irritable bowel syndrome (IBS) and other functional gastrointestinal disorders
IN RECIPES
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