Tasty and nutritious spelt is an ancient grain that is making a comeback.
It's a distant cousin to our modern wheat, but it's much higher in fiber, and contains much more protein. Spelt is also rich in B-complex vitamins. People who have a sensitivity to wheat can usually tolerate eating spelt, because it's easier to digest.
The actual grain has a tougher outer husk that protects it from insects, so farmers can avoid using pesticides. Plus it's got a great nutty flavor, so you might prefer it over wheat.
Fit's Tips: There are many products you can find that use spelt instead of wheat. Try substituting your regular sandwich bread with spelt bread. Or you can replace your spaghetti with spelt pasta. Next time you bake some cookies, use spelt flour. It behaves just like whole wheat flour, but it's much more nutritious.