Alas, for many of us, wheat causes havoc with our digestion, energy levels, moods and constipation.
IBS? Tired after eating?
Do you get tired after eating a sandwich for lunch? Does your stomach slow down after toast? Wheat can take an inordinately long time to break down, slowing our digestive system right down and resulting in irritable bowel syndrome (IBS)
When our digestion is on go slow, our brain picks up on the retarded message. Our body and mind are inextricably linked so within minutes of finishing that tasty treat we feel sluggish, lethargic and even sometimes slightly depressed - without knowing why. But it's all in the gluten!
Gluten
Modern wheat contains gluten, the gluey substance that holds bread together and allows the little air pockets necessary for freshness. But wheat gluten is not very soluble so it takes ages to break down.
Wheat Free
One possible solution is to go wheat free, something celiacs and gluten intolerant people have to do - eating rice, gluten free grains and other protein foods - the Celiac Spruce Association has a comprehensive list of gluten free foods.
But if you really do love your dipping toasted soldiers into your eggs, consider spelt flour products instead. They make excellent healthy snacks and won't slow you down.
Spelt Flour
Spelt is an ancient grain - "with bearded ears and spikelets that each contain two narrow grains, eaten as a health food" (Oxford English Dictionary) - that has reclaimed its status as super grain. It looks like wheat, has a similar taste to wheat, but does not endure the same careless, cheap, chemically laced production issues as wheat.
- Spelt contains more protein than wheat
- The husk of the spelt grain is tougher than that of wheat, protecting the grain from insects, pesticides and preserving the protein
- Spelt flour taste nuttier, sometime sweeter than wheat flour
- Spelt does contain gluten but it is more soluble and digests easier
You can cook, bake and toast spelt the same as wheat - pizza, breads, cakes, pasta etc - but you generally need less water than when baking with wheat. Spelt specialists, Commonloaf Bakery report that many customers who can't eat wheat find spelt no trouble at all. For tips on cooking and baking healthy snacks with spelt, visit Histakes-Spelt or Sharpham Park.