Scientific Online Resource System

Varna Medical Forum


D. Najdenova


The aim of this communication is to provide information about the advantages of cultivated spelt (Triticum monococcum) over bread wheat in healthy, preventive and dietetic nutrition.

Data from the literature available about the content and healthy effects of the spelt were summarized and analyzed. Spelt is an ancient grain with many advantages over the other hybrid sorts. It is known by its higher content of protein, carotenoids, B-group vitamins, fibers and lower con- centration of gluten. The symptoms of celiac disease patients would be less manifested after eating spelt than eating other gluten-containing grains. Spelt ensures a natural protection against agricultural pests which allows its cultivation without using pesticides. It is less known but it is a question of present interest in the era of biologically free cereals. The lack of pollution and the high concentration of phytonutrients makes the spelt the best choice among the rest cereals. The low glycemic index and the high fiber content are the reason for its presence in the diet of patients with diabetes mellitus, metabolic syndrome, obesity, cholelithiasis, constipation, cardiovascular and some oncological diseases. Spelt is an appropriate alternative of the cereal foods in the healthy, preventive and dietetic nutrition.


spelt, cereals, gluten, healthy nutrition, celiac disease


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