If you look at the nutritional aspects of the grain, you have to wonder just what happened to it.  Two ounces of spelt contain 10 grams of protein; the same portion of white wheat flour contains 2.74 grams.  The same portion of spelt contains 5.7 grams of fiber; white wheat flour less than 1.8 grams.  Spelt contains special carbohydrates (Mucopolysaccharides) which are important as a blood clotting factor and are known to stimulate our immune system and it also contains large amounts of B complex vitamins.  The sturdy husk of the kernel protects it from pollutants and insects, lending itself to organic production.  The husk also enhances the kernel’s  retention of nutrients and improves freshness. In fact, spelt was less affected by Chernobyl’s fall-out than any other crop.  The flavour is far more robust and best described as nutty. Finally, spelt has a high water solubility which allows its nutrients to be absorbed by the body better.  The added advantage to this is that although spelt does contain gluten ( lower amounts than in wheat flour), it tends to be more digestible, even for those who are gluten-sensitive. People with diagnosed wheat gluten allergies may find that they are not allergic to the gluten in spelt, but they should have this tested by their allergist.  Of those who have a gluten intolerance such as Celiac, many have reported positive results eating spelt, although because there are so many degrees of severity in gluten sensitivity, anyone with Celiac should approach spelt with initial caution.

With all of these positive aspects, you have to wonder why spelt almost totally disappeared from the North American food scene. It is estimated that in 1910 there were 600, 000 acres of spelt harvested in the US alone.  In the 1970's there were almost none.    The answer, according to what I have read is: “Agribusiness”.  Wheat loses its husk during the harvesting or threshing process.  Spelt does not, and it requires 2 separate grindings to process.  Modern wheat has been bred to be easier to grow and harvest, to increase yield, and to have a high gluten content, important in high-volume commercial baked goods.  The danger inherent in reducing our variety of grains to only a few is that we can become sensitized to foods that we are overexposed to.  While many people have gluten-allergies due to genetic causes, there are many more people who have developed a sensitivity to gluten over time and constant exposure to the same product.  Biodiversity is important.  Of over 20,000 edible plant species known, only a handful are actually being cultivated.  Just think of the Irish potato famine.  An entire culture was dependent on one crop and they were devastated when it failed. 

If my recent trip to the grocery store is any indication, we appear to be headed in the right direction towards this diversity.  The voices of the grass-root movement are apparently being heard in the boardrooms.