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What Is Spelt?

blondebombshell

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blondebombshell Collaborator
blondebombshell
Posted

yesterday i was at a bakery that had gluten free cupcakes as well as spelt cupcakes. there was a sign up explaing what spelt was but i dont get it, lol.

is it safe for those that are gluten-free?

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HAK1031 Enthusiast
HAK1031
Posted

nope- spelt is a variety of wheat. wikipedia explains it well.

cruelshoes Enthusiast
cruelshoes
Posted

Spelt is an ancient form of wheat. It can sometimes be tolerated by people with a wheat allergy, but it is not safe for those on a gluten free diet because the molecular structure is too similar. It is often marketed as "wheat free", but it is not gluten free.

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Spelt (Triticum spelta) is a hexaploid species of wheat. Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and has found a new market as a health food. Spelt is sometimes considered a subspecies of the closely related species common wheat (T. aestivum), in which case its botanical name is considered to be Triticum aestivum subsp. spelta.

Spelt is closely related to common wheat, and is not suitable for people with celiac disease. It is possible that spelt is suitable for people with a wheat allergy

cattriona Newbie
cattriona
Posted

i've heard that spelt contains a lot less gluten than wheat, so it's ok every now and again if you can tolerate it, but if you're a celiac and sensitive - probably just better to leave it

aikiducky Apprentice
aikiducky
Posted

Spelt does contain less gluten than wheat. But think about it this way - if you eat a spelt cookie or cupcake or something, that's a pretty substantial amount of spelt. If a celiac has to be careful about cross contamination and even a bread crumb can make us sick - don't you think a whole cookie, even out of spelt, is going to have more gluten in it than that. Cheating with spelt -> BAD idea.

Pauliina

Takala Enthusiast
Takala
Posted

The deliberate marketing of spelt with the "implication" that it is safe for gluten intolerants or celiacs ought to be a crime.

It's like marketing beer or wine to alcoholics and saying it's much safer because it's not hard liquor like scotch or vodka.

Spelt = Wheat, as far as we are concerned.

sickchick Community Regular
sickchick
Posted

Spelt is SPROUTED WHEAT stay far far away from it!!!! :ph34r:

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      Blood tests low iGA 4 years later digestive issues

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    • Mmoc
      Blood tests low iGA 4 years later digestive issues

      By Mmoc · Posted

      Hi there any advice welcomed. I have had 4 years of symptoms ranging from immune related anaphylactic symptom sudden onset food allergy to peppers/paprika/chilli/capsicum family derivatives. all these allergies fizzled out and following a food challenge test in hospital I reintroduced them a few months ago. Since then my digestive system is a mess. i have since noticed that 4 years ago when testing for iga allergies my iga level was .62 and my ttg was less than .1 (due to symptoms I was probably eating very plainly at that time). should I insist on being retested for celiac? I’ve since read two indicators for celiac include: sensitive to spicy foods when in flare up tooth enamel weakness and symmetrical discolouration patches on teeth which I have had since childhood on my two front teeth     thanks
    • trents
      Headaches / Migraines and Hypoglycaemia

      By trents · Posted

      This article does not address migraines at all.  Yes, red wine and sulfites are often mentioned in connection with migraine triggers. With me, any kind of alcoholic beverage in very modest amounts will reliably produce a migraine. Nitrous oxide generators, which are vaso dialators, also will give me migraines reliably. So, I think most of my migraines are tied to fluctuations vascular tension and blood flow to the brain. That's why the sumatriptan works so well. It is a vaso constrictor. 
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      Headaches / Migraines and Hypoglycaemia

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    • trents
      Headaches / Migraines and Hypoglycaemia

      By trents · Posted

      Then we would need to cut out all meat and fish as they are richer sources of tyrosine than nuts and cheese. Something else about certain tyrosine rich foods must be the actual culprit. 
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