Re: Splet Bread and oxalate diet

[Guest guest]

Spelt is a type of wheat. It contains oxalic acid. The whole wheat contains

more than refined wheat. Wheat germ and bran contain relatively high amounts.

Ora

On Sat, 28 Dec 2002 22:47:13 -0000, " jujie007 "

wrote:

> Does anyone know if Spelt Bread is high in oxalate?

>Thanks,

>

>

[Guest guest]

Here is copy of an article on spelt.

http://www.spelt.com/

Spelt- What is it?

Spelt makes a comeback. The best new grain has a long history.

Sometimes the original ideas are still the best. The wheel hasn't changed much

in thousands of years, and tasty and nutritious spelt, one of the first grains

to be grown by early farmers as long ago as 5,000 BC., is finding renewed

popularity with American consumers.

Spelt's " nutty " flavor has long been popular in Europe, where it is also known

as " Farro " (Italy) and " Dinkle " (Germany). In Roman times it was " Farrum " , and

origins can be traced back early Mesopotamia. Spelt (Triticum spelta) is a

ancient and distant cousin to modern wheat (Triticum aestivum). Spelt is one of

the oldest of cultivated grains, preceded only by Emmer and Elkorn.

But it's not just good taste that has caught the attention of consumers on this

side of the Atlantic. The grain is naturally high in fiber, and contain

significantly more protein than wheat. Spelt is also higher in B complex

vitamins, and both simple and complex carbohydrates. Another important benefit

is that some gluten-sensitive people have been able to include spelt-based foods

in their diets.

Some 800 years ago Hildegard von Bingen, (St.Hildegard) wrote about spelt: " The

spelt is the best of grains. It is rich and nourishing and milder than other

grain. It produces a strong body and healthy blood to those who eat it and it

makes the spirit of man light and cheerful. If someone is ill boil some spelt,

mix it with egg and this will heal him like a fine ointment. "

What brought the decline in production of spelt in North America is now thought

of as a benefit. Spelt has a tough hull, or husk, that makes it more difficult

to process than modern wheat varieties. However, the husk, separated just before

milling, not only protects the kernel, but helps retain nutrients and maintain

freshness. Modern wheat has changed dramatically over the decades as it has been

bred to be easier to grow and harvest, to increase yield, and to have a high

gluten content for the production of high-volume commercial baked goods. Unlike

wheat, spelt has retained many of its original traits and remains highly

nutritious and full of flavor.

Also, unlike other grains, spelt's husk protects it from pollutants and insects

and usually allows growers to avoid using pesticides.

Since its reintroduction to the market in 1987 by Purity Foods Inc., spelt has

become a top-selling product in the organic and health food markets. Flour made

from the versatile grain can be substituted for wheat flour in breads, pasta,

cookies, crackers, cakes, muffins, pancakes and waffles.

Modern cooks are rediscovering the full flavor of whole grain spelt pastas and

breads, the more subtle flavor and texture of white pastas and flours as well as

spelt kernels in their dishes.

So if you're looking for a new idea that's been tested by the ages, learn more

about spelt by visiting the Purity Food Inc. web site at

http://www.purityfoods.com.

>why is spelt bread good for you? I have a friend

>who is allergic to wheat. Any sites to read on

>food allergies?

[Guest guest]

I think it is.