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Spelled instead of white flour: Spelled protects health and strengthens concentration and thinking skills
As the consumer information service AID announced, spelled flour is growing in popularity. And that's a good thing, because naturopathy visionary Hildegard von Bingen already knew that spelled promotes health and strengthens the body and mind.
Spelled can be used as an alternative to unhealthy white flour for almost all pastries. The dark flour contains a high proportion of protein and glue (gluten), so that the flour is versatile. Spelled grain is therefore very suitable for pasta dishes, pastries such as biscuits and cakes, but also for vegetarian patties with a green core. You get a nutty taste with green seeds. Spelled is known as green kernel if it has been processed semi-ripe. Spelled is commercially available as a whole grain, in the form of grist, as dark flour or semolina. The largest selection of spelled goods is offered by well-stocked organic shops.
Abbess Hildegard von Bingen recommended spelled in nutritional theory as the basis for daily food intake. For example, von Bingen to use spelled as a soup in a fasting cure. Hildegard von Bingen (1098 - 1179) was a clergyman, healer and visionary from Rheinhessen, whose writings are now summarized in the Wiesbaden Giant Code. Among other things, she wrote a medical and naturopathic work, the findings and processes of which are still used today in naturopathy. "Spelled makes his eater right flesh and right blood, happy meaning and joyful human thinking," once said the medical and natural scientist Hildegard von Bingen.
Spelled promotes health What the visionary once knew has long been scientifically proven. Spelled has more vitamins and minerals than any other conventional flour. The high content of silica has a positive effect on cognitive thinking and performance, among other things. Spelled contains an average of 62 percent carbohydrates, 2.7 percent fat, 8.8 percent fiber, and 12 percent valuable protein. All important amino acids are contained in the protein.
Spelled is also recommended for people with wheat allergies (food allergies). Allergy sufferers rarely show reactions to the dark flour. On the one hand, this is because the commercially available white flour is one of the most manipulated types of flour and, on the other hand, spelled has a different protein composition. So far, however, it has not been scientifically proven whether this fact leads to spelled flour provoking fewer allergic reactions. In practice, however, it can be reported that people rarely develop an allergy to spelled flour. (sb)
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Photo credit: Klaus-Uwe Gerhardt / pixelio.de