I recently came across this article: “Modern wheat really isn’t wheat at all.” Which got me to thinking about how spelt – an ancient grain, virtually unchanged since ancient times – is exactly what it says it is: spelt.

Why does that matter? As the article on wheat stated:

Researchers are fully aware there is a very big problem with modern wheat cultivation. Wheat is far from being a health food. It makes

Unlike modern hybridized, genetically modified wheat, spelt is low in gluten and easy to digest.

you fat, causes gas and makes your intestinal tract your enemy, or rather vice-versa. High-yielding and now genetically modified varieties of wheat are making this one cereal grain you’ll probably want to axe from your food list.

Whether you’re talking weight gain, allergies, gluten sensitivities, or just plain nutrition, spelt wins out over wheat in every category. Why? Because you can’t mess with Mother Nature, and win. Spelt – though it’s more difficult to process because we haven’t cross-bred or genetically engineered away it’s tough, protective hull – provides better nutrition, with none of the unhealthy byproducts contained in modern wheat.

What happened to wheat? Dr. William Davis, MD, author of Wheat Belly:Lose the Wheat, Lose the Weight
, blames it on BigAg. Eager to grow more wheat, at lower costs, companies started ‘intense’ crossbreeding. The result? A grain that bears little resemblance to actual wheat. Says Davis:

The wheat products sold to you today are nothing like the wheat products of our grandmother’s age, very different from the wheat of the early 20th Century, and completely transformed from the wheat of the Bible and earlier.

So, we ended up with more and more wheat, cheap to grow and harvest and process.

But we’ve also seen an increase in inflammatory and autoimmune diseases, allergies, gluten sensitivity, diabetes – you name it. Coincidence? Not likely. Modern, engineered wheat is everywhere in our diets: breads, cereals, pasta. It’s even found in processed food products like soy sauce, candy, lunch meats, and even wine coolers.

And that dough under your otherwise gourmet, veggie pizza? Probably made with modern white, processed wheat. (Does anyone out there have a recipe for homemade pizza dough, made with spelt? Please share)!

There’s increasing scientific evidence that all this crossbreeding and genetic engineering have altered wheat in ways that are wreaking havoc with out health. Here’s just one example, offered by Dr. Davis:

Intense crossbreeding created significant changes in the amino acids in wheat’s glutenproteins, a potential cause for the 400 percent increase in celiac disease over the past 40 years. Wheat’s gliadin protein has also undergone changes, with what appears to be a dire consequence. Compared to its pre-1960s predecessor, modern gliadin is a potent appetite stimulant. The new gliadin proteins may also account for the explosion in inflammatory diseases we’re seeing.

Europeans are way ahead of us in recognizing that an ancient grain like spelt – unaltered, free from genetic engineering – is better for us, tastes better, and makes us feel better. Because spelt is more water-soluble than modern wheat, our bodies digest it better – which means fewer digestive issues, and better absorption of nutrients. It’s higher in protein, higher in B complex vitamins, and higher in both simple and complex carbohydrates. It’s also a great source of fiber.

We like Dr. Davis’ research and education about the health hazards of modern wheat, though we don’t necessarily agree with him that we should avoid all grains. If you’ve recently switched from wheat to spelt, we’d love to hear about the results. Let us know!

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