ingredient information
Flour White Spelt Organic
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Spelt (Triticum spelta) was an important wheat species in parts of Europe from the Bronze Age to medieval times. It now survives as a relict crop in Central Europe, but has found a new market as a health food. Spelt is sometimes considered a subspecies of the closely related species common wheat (T. aestivum), in which case its botanical name is considered to be Triticum aestivum subsp. spelta. Spelt contains about 62 percent carbohydrates, 9.2 percent fibre , 17 percent protein and 2.7 percent fat, as well as dietary minerals and vitamins, including silica. As it contains a moderate amount of gluten, it is suitable for baking. In Germany, the unripe spelt grains are dried and eaten as Grünkern, which literally means "green seed". Spelt is closely related to common wheat, and is not usually a suitable substitute for people with coeliac disease and wheat allergy. However, spelt is sometimes used as an alternative grain for sufferers of wheat intolerance and mild gluten intolerance Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified,