A nutritionally rich relative of wheat…Spelt has a recorded history of more than 7 millennia. It is one of the first grains known to be used for bread. Since its domestication, spelt has served as a staple food around the world, from the civilizations of ancient Greece and Rome to those of medieval Europe. Spelt provides a broader range of nutrients than other members of the wheat family; it’s high in manganese, vitamin B2, niacin, thiamin and copper. Spelt is particularly heart-healthy, as niacin protects against numerous cardiovascular risk factors (such as high cholesterol and platelet aggregation). Spelt’s fiber helps reduce total and LDL (“bad”) cholesterol. Because spelt contains less gluten and is more easily digestible than wheat, many people with wheat sensitivities or allergies find that they are able to tolerate it. Always consult your doctor when considering food allergies.