Switch to Spelt Flour: Five reasons.

All-purpose flour goes through the processes of bleaching and then being “enriched”. Bleaching strips the grain of its encasing and the nutrients found there and replaces it with additives. 

Spelt is a variety of wheat that has its origins in SE Asia. Here are 5 reasons you may want to replace your current flour with it.

• Spelt is stored with its husk intact. This feature protects it from pollutants and reduces the need to use pesticides on the crop. This extends its shelf life. 
• Although a form of wheat that contains gluten, spelt is one of the best tolerated grains by our bodies. Those with allergies, gluten sensitivity, or Celiac’s disease have found that their bodies can tolerate this wheat variety. 
• Spelt builds a strong immunity. This is attributed to that husk I mentioned. Also, compared to other varieties of wheat, spelt is higher in protein, fat and fiber. 
• Spelt treats nutrient deficiencies, poor digestion and intestinal disorders, infections and been found to have antibiotic side effects.
• In traditional Chinese medicine, spelt is considered warming, moist and nurturing of the yin fluid.