Featured Food & Nutrition Spotlight On...Food Acceptance

Spelt: A Good Grain or a Bad Grain?

What is spelt
Written by Jodi Graber

Spelt was one of the first grains used for bread. It is not a newfangled, new-age food.

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Let’s start here: spelt is a grain. If your body cannot tolerate grains, then spelt is certainly something you need to avoid. However, if you do eat grains without digestive distress, then spelt is considered a good grain. It is very important to note that spelt does contain gluten. Anyone with celiac disease should avoid spelt and those with a gluten and/or wheat intolerance should consult with a medical professional before consuming spelt.

Are you wondering why you may not have heard of spelt?  It is an ancient grain – dating back to about 5000 B.C. in what was known as Mesopotamia (now Iran). Spelt was one of the first grains used for bread. It is not a newfangled, new-age food. It’s grown in Europe for over 300 years and was introduced to North America in the late 1800s/early 1900s. Alas, as the Industrial Revolution took hold in the early part of the 20th century and the hybridized version of wheat could be harvested faster and cheaper than other grains, spelt fell out of favor.

Spelt has many health benefits and the interests of the health-conscious community brought spelt back into the limelight in the United States and Europe approximately 30-40 years ago. It requires less fertilizer and is more resistant to pests than other forms of wheat thanks to its tough exterior. This toughness also makes it more nutritious. Unlike wheat, spelt has to be mechanically de-hulled and this is done just before being milled into flour, retaining more of its freshness and nutrients. In fact, the majority of spelt’s nutritional value is found in the inner kernel of the grain.

So let’s talk benefits about spelt, the good grain: one cup of cooked spelt has 10grams of protein, only 1.6 grams of fat (no cholesterol) and 7.5 grams of dietary fiber. Spelt is high in manganese, phosphorus, potassium and niacin. Because it is water soluble, spelt is easier to digest than wheat. And one more thing about spelt: it tastes great!


Have you ever tried spelt? If so, what did you eat? Did you like it?

If you’ve never eaten spelt, are you willing to try something new?


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What have you accepted within your life, physically and/or mentally? What are you still working on accepting?
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We all have imperfections, so we think. The truth – we are all perfectly imperfect. What are your not-so-perfect ways? What imperfections and quirks create who you are – your identity?

I have a hard time saying “no” to my friends and colleagues. I really enjoy being with them and I have a tendency to over-extend myself.

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About the author

Jodi Graber

Jodi Krizer Graber, founder of Bravo! Wellness, inspires, educates and empowers busy, overwhelmed, stressed-to-the-max individuals to gain control of their well-being and take on the role of CEO…of their life. A lifetime of “struggling” to live up to other people’s expectations, of feeling “not good enough,” being pulled in too many directions and constant comparing to classmates and colleagues took its toll on Jodi’s physical and emotional well-being. Though she earned respect and success as an executive in the performing arts field, it came at a steep price: an eating disorder. In her quest to be perfect, she was destroying her life. Change was needed and it came in the form of Jodi learning to love herself and understanding how to nourish her body, mind and spirit with healthy food. In addition to supporting her clients, Jodi is happiest when in the Berkshires with her husband, watching hockey or Alabama Crimson Tide football and sipping tea. Connect with Jodi on Facebook, Twitter and LinkedIn. • www.facebook.com/bravowellness • www.twitter.com/bravowellness