What is oberkulmer spelt variety grain
Comments taken from
Spelt – a grain for the future
Lecture by Karl Schmitz
“In Germany, the most popular varieties continue to be Franckenkorn at the top, followed by
Oberkulmer Rotkorn.
Spelt and well being
In her book “Physika”, Saint Hildegard von Bingen describes quite impressively the special health
advantages spelt has in comparison to all other edible grains.
Hildegard von Bingen (1098–1179) was a gifted observer. As an abbess, she was responsible for
the welfare of all those in her charge. Not only the health and healing of disease, but also the well
being of the nuns and the parish were very important to her. She wrote what she saw and
documented the healing effect of spelt and herbs. Hildegard’s descriptions of the positive effects of
spelt are still proving themselves today.
Here is a well-known quote from Saint Hildegard von Bingen:
Spelt is the best grain… It is rich and nourishing and more delicate
than all other grains. It gives the one who eats it a strong body and
healthy blood. It makes one happy and cheerful. Whenever people
eat it, either as bread or in another form, it is delicious and easily
digested. If someone is so sick that he is too weak to eat, take whole
spelt grains and boil them in water, add a bit of butterfat or egg yolk to
make it taste better and then give it to the sick person to eat. This will
heal him from the inside out like a good and wholesome ointment.
She described spelt as a natural remedy because, as opposed to other types of grain, it is said to
be nutritiously balanced. Because of its inherent bioavailability, it has proven effective as a part of
a basic diet for treating degenerative diseases, ailments of the skin and mucous membranes, as
well as metabolism and digestive disorders. It is also said to improve blood production and nerve
function. It is easily digested and has a “mood-uplifting effect” on those suffering from depression.
The positive effects of spelt are especially well known when treating neurodermatitis.
Neurodermatitis is a wide-spread skin disorder, especially among small children. Food allergies are
considered as possible trigger for the symptoms. Spelt has proved itself as a part of basic diet
against neurodermatitis. Changing ones diet to include typical spelt normally results in a reduction
of symptoms.”
Spelt, grain of the past, grain of the future.
Andrea Putting N.D
Spelt, grain of the past, grain of the future.
My scriptures had told me that wheat was created for the use of human kind. When I studied nutrition I had to start to question this belief, so many people have bad reactions to wheat. If God said wheat was for man, then there certainly shouldn’t be so many people reacting badly to it. Something wasn’t sitting right for me, until I discovered Spelt.
Spelt is an old grain, belonging to the Wheat family. It grew out of popularity as technology advanced and the population increased. We wanted more grain for less money. So grains were specially ‘bred’ to solve this every growing need for cheaper more profitable grain.
Some 800 years ago Hildegard von Bingen, (St.Hildegard) wrote about spelt: “The spelt is the best of grains. It is rich and nourishing and milder than other grain. It produces a strong body and healthy blood to those who eat it and it makes the spirit of man light and cheerful. If someone is ill boil some spelt, mix it with egg and this will heal him like a fine ointment.”
In many ways Spelt appears to be the perfect cereal. It makes full demands on the soil, can grow just about anywhere, is not susceptible to diseases and as it does not respond well to synthetic fertilizers, it is almost always organic.
So, why is it not commonplace?
The crop yields are less than that of the common wheat and the hulling cost as more expensive. The grain is about twice the size of wheat grains and is firmly attached to the husk. A specialised milling process is required to remove the husk. The husk has also been put to therapeutic purposes. A pillow filled with spelt husk are said to relieve pain and help with relaxation.
The Spelt grain is a highly nutritious. It is naturally high in fibre and contains more protein than other wheat. It contains 7 out of 8 essential amino acids. It contains higher than average vitamins, especially B’s, %26 minerals and high silicic acid, so it has a positive effect on the intellect, skin, hair and nails. Many who have wheat allergies and some gluten-sensitive people; find that they can safely eat Spelt based foods.