Amadeus,

Your info on spelt is interesting...I don't believe I have celiac
disease, and do not eat spelt often enough or in large enough
quantities to really cause any harm. I simply eat a slice once in a
while with almond butter, it is mainly a treat for me at this point. I
do find that anything which has regular or modern wheat to instantly
give me all sorts of trouble.

--- Amadeus Schmidt <[log in to unmask]> wrote:
> Subject:      Re: Don Wiss
> In-Reply-To:
> <[log in to unmask]>
> Don Wiss and
> Vine Fairy wrote:
>
>
>
> Hi, some spelt info:
> Spelt is not one of the very first wheat varieties,
> but a rather
> ancient, and one of the two main wheat varieties in
> the roman
> empire. Its developement from wild grasses even can
> be repeated.
>
> It has a good property - in my POV - that is just
> tried to be changed
> by the industry by mixing it with other wheats.
> Good is imo that it does *not* react to nitrogen
> fertilizer by
> increased harvests. Spelt is robust against deseases
> and
> that both makes it ideal for organic producing.
> But alas today's spelt may be some mixup with
> "modern" wheat.
>
> A very engaged local bakery here, made tests on
> wheat allergies
> with ancient grains.
> Who is allergic to "normal" wheat, is probably
> sensitive too to
> "einkorn" (triticum monococum) which is really
> old-but allergenic.
> But not to spelt, and not to rye ("absolutely
> nothing").
>
> Who has celiac, on the other hand is different. He
> or she
> has to avoid any gluten 100%, and that is in spelt
> too.
> Spelt is even so high in that "adhesive" gluten
> protein
> that it is possible to leave bakery without eggs, if
> done with spelt.
> Many "rye" breads include some percent of wheat too
> because otherwise
> they can't use the (fast) yeast instead of sourdough
> only.
> The slower process would be desireable because it
> breaks down
> the phytins.
>
> I'm specially aware of spelt, because a friend of
> mine was able to
> cure his blood cancer, by switching to eating spelt
> *only*
> (nothing else). And eats predominately spelt since
> then.
> After what i learnt from lectins i'd consider it
> possible
> that the antimalign properties of grain lectins may
> have accomplished
> this. Meanwhile spelt lectin may be bad for others.
>
> Vine Fairy might test if she has celiac or wheat
> allergy, but a total
> aviodance of all allergenes should be necessary.
> One meal of spelt will show it.
>
> regards,
> Amadeus
>
>
> --
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>

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