Spelt (Gluten)

What is Spelt?

Spelt is an ancient grain related to wheat, known for its nutty flavor and slightly chewy texture. It is a type of whole grain that has been cultivated for thousands of years and is often used in baking and cooking. Spelt contains gluten, making it a popular choice for bread, pasta, and other baked goods. It is considered more nutritious than modern wheat, as it has higher levels of protein, fiber, and various vitamins and minerals.

Why do I have an intolerance to Spelt?

Intolerance to spelt may stem from a sensitivity or allergy to gluten, a protein found in spelt and other wheat varieties. People with celiac disease or non-celiac gluten sensitivity may experience adverse reactions, such as digestive issues, bloating, or fatigue, when consuming spelt. Additionally, some individuals might have a specific allergy to spelt itself or cross-reactivity with other grains.

What can I do about It?

If you have an intolerance to spelt, it’s best to avoid consuming it and other gluten-containing grains. Option for gluten-free alternatives like rice, quinoa, or buckwheat. Carefully read food labels to avoid hidden sources of gluten.