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Eczema Diet: The Wonders Of Spelt

During my last consultation, Dr Liew suggested that I tried spelt for my eczema diet. I had complained that my food choices have shrunk since I was told to stay off wheat. My experience had proven to be difficult; that it was hard to be 100% wheat-free since many food products are made using this ingredient.

Dr Liew introduced spelt as an alternative food source. He said that spelt is highly nutritious and excellent for digestive health. Spelt also comes in various forms like spaghetti noodles, as actual grains, or as a flour for baking. So there is actually no end on the number of ways that spelt can be used.

My curosity was aroused. I decided to research more about including spelt for my eczema diet. Here is what I found out….

Spelt is an age old nutritional substance that went for years without being known for its health benefits. It is unique in that it is high in water solubility, contains nutrients that are effectively absorbed, and contains carbohydrates that are essential for effective blood clotting and proper immune function. Also, spelt is a great source of fiber and B-complex vitamins. On top of the fiber content, the protein content is from 10% to 25% higher than that of most wheat.

Spelt was common in Europe during the Bronze Age and through medieval times. It has regained popularity recently, although it is not yet as common as it’s closely related family member; wheat.

Spelt is a form of wheat that appears to be a hybrid of two types of wheat and a grass called ‘Aegilops tauschii’. It became popular before the typical bread wheat became abundant. Spelt was first observed in the fifth millennium BC north of the Black Sea. However, it became abundant in Europe where it was a principal wheat source. It grew in popularity throughout many countries and spread to the United States in the 1890’s.

However, people did not realize the great benefits of spelt’s vitamin, mineral, and protein content and it was replaced by the bread wheat that became very popular and a sign of status. The finer, softer, and whiter bread was; the higher its status was in society. Bread with thick texture or dark color was generally considered ‘low class’. Of course, that was before we learned so much about the need for fiber and nutrients.

Spelt has again become a staple for many people as they recognize the health benefits of consuming it. The carbohydrates are nearly 58% by composition, with approximately 17% protein and 3% fat. This is a significant source of fiber, vitamins, and minerals.

It can be used for baking or eaten as a dried grain. Bread baked with spelt is light in color with a texture similar to rye bread. The flavor is slightly sweet and nutty. It can also be used to make crackers, cookies, muffins, or other baked products; although some people prefer to eat it as a dried grain if they do not like the flavor or texture of the baked products. Many health food stores, such as the one that Dr Liew runs, sell spelt.

People with wheat allergies or problems digesting gluten will also have a problem with spelt. However, people with irritable bowel syndrome may find spelt better for their digestion because of the fiber, which helps provide bulk for digestion that can slow muscle spasms in the intestinal wall and help food to pass at a normal pace.

It will be a good idea to check with your doctor on spelt, in the case that you are to avoid wheat for your eczema diet. Initially, you may find the texture makes it a little harder to chew. My kids did not like it, with their first taste. However, I think it is a matter of getting used to and persuaded them to finish their meal.

Additionally, the price is prohibitive since spelt is not as readily available as wheat. Still, if spelt is recommended for inclusion in your eczema diet, the higher cost may just be worth it. Avoiding flareups from consuming too much wheat is, afterall, key to keeping skin inflammations at bay!