Spelt, Kamut and Sprouted Wheat: Are they Right for You?

Jane was in my office yesterday suffering with chronic fatigue and fibromyalgia. Her story is similar to countless other clients. Some years ago Jane became sensitive to wheat and so went without it. Her health greatly improved.

Then, she heard about the wheat “alternatives” (spelt, Kamut and sprouted wheat flour) and gladly started eating these gluten products again. Indeed, bread, pasta and cookies are easy to enjoy.

Slowly, and without realizing it, Jane also became sensitive to these wheat products. What caused her assimilation problem in the first place was not addressed and so even “healthier” wheat became problematic. Under the persistent besiege of an allergen, her immune system eventually crashed. Many people who switch to these “better” wheat alternatives are either gluten intolerant, or they become so!

If you’ve a sensitivity or allergy to any food, here’s what to do. Stop eating it (or anticipate increasingly serious health problems). Then restore your gastrointestinal tract to its normal function and you can again enjoy a wider diet.

Yes, going without gluten and the common allergens is inconvenient. But you can exert some discipline, enjoy foods that don’t make you ill and regain your health. You can do it. Here’s some guidelines to sleuthing wheat:

* Wheat is the primary ingredient in “sesame” pasta.
* “Flour” in any product means wheat.
* Couscous, bulgur, semolina and durum are 100% wheat
* Gluten is found in barley, kamut, oats, spelt, rye, triticale and wheat.

May you be well nourished!

Rebecca Wood


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