Not just wheat. Spelt (or polba) is a semi-wild grain from which all modern wheat varieties are derived. It is not easy to process or grind, but its nutritional value is far higher than that of ordinary wheat. As a revered ancient grain, it has returned to the ranks of superfoods, offering unique benefits.

Even 10 years ago, most doctors and the public might have dismissed as fantasy the idea that diet could help solve health problems. But much has changed since then. Medicine is increasingly shifting its focus from treating diseases to promoting overall health. Three years ago, eating superfoods — foods with enhanced nutritional or vitamin content — was seen as the domain of radicals and special-diet enthusiasts. Today, good nutrition is recognized as a powerful tool in the fight for well-being, acting as an effective preventive measure.

A little about whole grains

Cereals have been recognized as superfoods only relatively recently, and later than many other food groups. Each grain is a seed encased in a natural shell. When only the outer, rough shell is removed, the result is unpolished, unprocessed, or whole grains. Further processing destroys the germinal part of the grain and removes the outer layer, resulting in polished grains. Most people prefer polished grains: they are lighter and cleaner in color, softer, more visually appealing, milder in taste, and cook much faster. However, these grains lose their nutritional value during processing. Polished grains lack bran and the germinal part of the seed. If soaked in water, they will swell but will never sprout. Unrefined cereals, on the other hand, are a treasure trove of nutrients. They provide plant-based proteins, certain fats (oils), complex carbohydrates, fiber, vitamins, and minerals in proportions ideal for the body. In contrast to the vast quantities of processed white flour derived from milled wheat, an improved, ancient version of this grain — spelt — has started to appear on store shelves.

The trend to revive spelt, one of Europe’s oldest cultivated crops, is still in its early stages. Eight years ago, spelt production was just enough to support the idea of reviving this grain, which had been a staple for centuries. Historically, spelt was the foundation of pasta and pizza in Italy, pies and bread in Central Europe, and cereals in northern countries until the 19th century. Restoring spelt cultivation took years of effort. The grain is highly demanding of soil quality (it will not grow in mineral-poor soil) and cannot tolerate fertilizers, requiring a completely organic approach at every stage of cultivation. The effort has paid off: spelt contains higher levels of iron than wheat, more plant-based protein than many common cereals, and a significant amount of essential amino acids and B vitamins. Use spelt as a base for cereals or in salads, substituting it for millet to add variety. However, be aware that cooking spelt takes time — at least an hour is needed to prepare it fully.