Hello all
Just starting out and wanted to get some advice on spelt. A delicious grain when eaten whole, makes really good pasta and even nice bread. I think that I know the answer to this question before I ask it, but can I eat it in any form?
Thanks
J
hi Ji,,alone22,
Spelt is in the wheat family – an older form, but wheat. It if 70% carbs and has a higher protein and other vitamin content than modern what and lower gluten so some gluten intolerant people can eat it.
For this diet – it is too high carb I’m afraid.
According to the Sydney University GI site wholegrain spelt bread has a GI of 54 and (a 30g portion) has a GL of 7 or 8. So both of these are under Michael’s 55 and 20 respectively. So as far as the book would be concerned it would seem to be okay to have a little.
Spelt generally seems to be classed as low GI (but about as high as it is possible to be and be so classed). So it might be okay more generally.
Thank you both… I think I’ll stick to a small amount of whole grain spelt for now.. Thanks for the tips..
Hi Jimmalone, I’ve experimented with home made spelt breads and find it doesn’t spike my blood sugar. My mum is also diabetic, and it doesn’t spike her either. I researched “low” carb bread when I was diagnosed and decided to experiment with spelt and rye.
Strictly speaking I think most people on the BSD will try to avoid even these flours or grains due to their carb content, however I did include it during the three month period that I tried to do the BSD and reduced my blood sugar, cholesterol and blood pressure significantly. I was doing moderate exercise (stair climbing at work, several sets a day) at the time as well. I didn’t lose weight during that three month period but I became a lot healthier.
I am going to return to the BSD from today and will do the Med style diet rather than the fast 800 or 5:2 this time. I will be including spelt and rye and brown rice but in moderation, not scoffed in large quantities! I’m going to try to make some spelt chapattis this weekend.