Spelled - Healthy Urkorn

Dinkel, a close relative of wheat, is slowly but surely conquering the shelves of the supermarkets, because he is extremely healthy and versatile. People who are allergic to wheat often find an alternative in spelled. All this is spelled: in growth he is undemanding, but he needs good farmland. He is hardly susceptible to pests, the winter can not harm him, but fertilizer does not drive him to peak performance and breeding successes are not to have with him. It tastes slightly nutty, is easy to bake and full of vitamins and minerals. He replaces coffee and from his husks make pillows that massage the neck and shoulders in his sleep.

Ingredients of spelled

Spelled, according to St. Hildegard of Bingen (1098-1179), is the "best grain", it "makes its eater right-flesh and right-blood, joyful and joyful human thinking". What the abbess, healer and naturalist long ago knew, is scientifically proven today: Spelled has more minerals and vitamins to offer than the best wheat. Its high content of silica has a positive effect on mental ability and concentration as well as the health of the skin and hair.

Because of its high proportion of so-called gluten, gluten, spelled has excellent baking properties. Dinkel provides about 62 percent carbohydrates, 2.7 percent fat, 8.8 percent fiber, and 12 percent valuable protein that contains all the essential amino acids in traces.

Spelled: Undemanding Schwabenkorn

Spelled is related to common wheat and originated from the common wheat varieties Einkorn and Emmer. In contrast to wheat, spelled is less demanding, more stable and weather-hardened. More than 3000 years ago, spelled came from Asia to Spain and Central Europe. "In the Middle Ages, " reports the AOK, "it was cultivated in many parts of Switzerland, in the Tyrol, Baden-Württemberg and Middle Franconia, whereby the German wine-growing regions dubbed it Schwabenkorn ."

Only in the 20th century, when farmers increased their crop yields by means of artificial fertilizer, spelled cultivation was screwed back in favor of wheat, since its crop yields are significantly lower than in wheat and the removal of the firmly grown with the grain spelled is complex and expensive.

Grünkern against famine, Muckefuck as a coffee substitute

It was first mentioned in 1660 in a wine cellar of the monastery Amorbach. There have always been wet summers with rain and hail that pushes the grain to the ground. The peasants made a virtue out of necessity: they cut off the still immature spelled ears and dried them over the fire, but the still immature grains were not ground but boiled. Savory and nutritious food was created and helped to prevent a famine.

Nowadays, the harvest time, the day of the so-called dough maturity, is exactly adjusted. Subsequently, the green kernel is fixed, whereby it loses its germination ability, but becomes grindable. Grünkern is becoming increasingly popular because it does not just taste vegetarians. And it is also healthy, because its high content of potassium, magnesium, phosphorus and iron are important building blocks for a balanced diet.

In addition to Hildegard von Bingen, Pastor Sebastian Kneipp was also enthusiastic about this grain. He used roasted spelled because of its valuable properties as a coffee substitute, the Muckefuck, as his spelled coffee was later popularly known, was created. After all, even the spelled separated from the grain is not a waste product: it has been used as a cushion filling since Hildegard von Bingen's time as a means of relieving pain and relaxing.

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