spelt, was first grown about 5000 to 6000 BC in Iran.
It had been grown for more than 300 years in Europe and for about 100 years in America.
Often used to feed animals, it had recently become popular in nutrition due to being a high protein, highly nutritious grain with a distinctive nutty flavor.
Spelt looks similar to wheat, but has a tougher husk, which is probably what protects its nutritional content.
It also contains more protein than wheat does, and is easier for people to digest.
Some people who cannot tolerate wheat can tolerate spelt.
However, it must be noted that spelt does contain gluten, so it is not compatible with a gluten-free diet.
If you are intolerant or allergic to yeast, but not specifically intolerant to gluten, then you should be able to eat spelt, provided you find products or recipes that are free from yeast itself.
Spelt flour can easily replace other flour in most recipes, whether it is for pasta, bread, or other similar foods.
Some people like to mix spelt flour with wheat flour, for the added nutrition and flavor that spelt provides.
Spelt is becoming much easier to incorporate into your diet, as many health food shops now sell spelt and spelt products.
This is becoming true with regards to many special diets.
Once you know where to shop and what to look for, it all becomes far easier.
Eventually it just becomes instinctive, and you will forget that you did things any other way.