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SVELDT

English translation: Spelt

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15:38 Nov 5, 2003
German to English translations [PRO]
Medical
German term or phrase: SVELDT
SVELDT FLOUR
Amy Dohmen
English translation:Spelt
Explanation:
You don't mean spelt flour, do you? This is flour made from a special kind of grain ("German wheat" or "spelt" in English, Grünkern or Dinkel in German).

It's good for people who have wheat allergy and cannot eat normal bread and other wheat products.

http://www.sfn.saskatoon.sk.ca/business/steephill/speltrec.h...

Try a search on google, easy to find.

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Note added at 26 mins (2003-11-05 16:05:00 GMT)
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Interesting history here:

http://www.spelt.com/
Spelt makes a comeback. The best new grain has a long history.

Sometimes the original ideas are still the best. The wheel hasn\'t changed much in thousands of years, and tasty and nutritious spelt, one of the first grains to be grown by early farmers as long ago as 5,000 BC., is finding renewed popularity with American consumers.

Spelt\'s \"nutty\" flavor has long been popular in Europe, where it is also known as \"Farro\" (Italy) and \"Dinkle\" (Germany). In Roman times it was \"Farrum\", and origins can be traced back early Mesopotamia. Spelt (Triticum spelta) is a ancient and distant cousin to modern wheat (Triticum aestivum). Spelt is one of the oldest of cultivated grains, preceded only by Emmer and Elkorn.

But it\'s not just good taste that has caught the attention of consumers on this side of the Atlantic. The grain is naturally high in fiber, and contain significantly more protein than wheat. Spelt is also higher in B complex vitamins, and both simple and complex carbohydrates. Another important benefit is that some gluten-sensitive people have been able to include spelt-based foods in their diets.

Some 800 years ago Hildegard von Bingen, (St.Hildegard) wrote about spelt: \"The spelt is the best of grains. It is rich and nourishing and milder than other grain. It produces a strong body and healthy blood to those who eat it and it makes the spirit of man light and cheerful. If someone is ill boil some spelt, mix it with egg and this will heal him like a fine ointment.\"

What brought the decline in production of spelt in North America is now thought of as a benefit. Spelt has a tough hull, or husk, that makes it more difficult to process than modern wheat varieties. However, the husk, separated just before milling, not only protects the kernel, but helps retain nutrients and maintain freshness. Modern wheat has changed dramatically over the decades as it has been bred to be easier to grow and harvest, to increase yield, and to have a high gluten content for the production of high-volume commercial baked goods. Unlike wheat, spelt has retained many of its original traits and remains highly nutritious and full of flavor.
Selected response from:

Michele Johnson
Germany
Local time: 22:10
Grading comment
Graded automatically based on peer agreement.
4 KudoZ points were awarded for this answer

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Summary of answers provided
2 +7Spelt
Michele Johnson


  

Answers


24 mins   confidence: Answerer confidence 2/5Answerer confidence 2/5 peer agreement (net): +7
Spelt


Explanation:
You don't mean spelt flour, do you? This is flour made from a special kind of grain ("German wheat" or "spelt" in English, Grünkern or Dinkel in German).

It's good for people who have wheat allergy and cannot eat normal bread and other wheat products.

http://www.sfn.saskatoon.sk.ca/business/steephill/speltrec.h...

Try a search on google, easy to find.

--------------------------------------------------
Note added at 26 mins (2003-11-05 16:05:00 GMT)
--------------------------------------------------

Interesting history here:

http://www.spelt.com/
Spelt makes a comeback. The best new grain has a long history.

Sometimes the original ideas are still the best. The wheel hasn\'t changed much in thousands of years, and tasty and nutritious spelt, one of the first grains to be grown by early farmers as long ago as 5,000 BC., is finding renewed popularity with American consumers.

Spelt\'s \"nutty\" flavor has long been popular in Europe, where it is also known as \"Farro\" (Italy) and \"Dinkle\" (Germany). In Roman times it was \"Farrum\", and origins can be traced back early Mesopotamia. Spelt (Triticum spelta) is a ancient and distant cousin to modern wheat (Triticum aestivum). Spelt is one of the oldest of cultivated grains, preceded only by Emmer and Elkorn.

But it\'s not just good taste that has caught the attention of consumers on this side of the Atlantic. The grain is naturally high in fiber, and contain significantly more protein than wheat. Spelt is also higher in B complex vitamins, and both simple and complex carbohydrates. Another important benefit is that some gluten-sensitive people have been able to include spelt-based foods in their diets.

Some 800 years ago Hildegard von Bingen, (St.Hildegard) wrote about spelt: \"The spelt is the best of grains. It is rich and nourishing and milder than other grain. It produces a strong body and healthy blood to those who eat it and it makes the spirit of man light and cheerful. If someone is ill boil some spelt, mix it with egg and this will heal him like a fine ointment.\"

What brought the decline in production of spelt in North America is now thought of as a benefit. Spelt has a tough hull, or husk, that makes it more difficult to process than modern wheat varieties. However, the husk, separated just before milling, not only protects the kernel, but helps retain nutrients and maintain freshness. Modern wheat has changed dramatically over the decades as it has been bred to be easier to grow and harvest, to increase yield, and to have a high gluten content for the production of high-volume commercial baked goods. Unlike wheat, spelt has retained many of its original traits and remains highly nutritious and full of flavor.

Michele Johnson
Germany
Local time: 22:10
Native speaker of: Native in EnglishEnglish
PRO pts in pair: 581
Grading comment
Graded automatically based on peer agreement.

Peer comments on this answer (and responses from the answerer)
agree  R. James
25 mins

agree  Fantutti: Lots of folks are allergic to wheat and don't even know it. Spelt bread and buns are absolutely delicious!
2 hrs

agree  Armorel Young
3 hrs

agree  Stefan Simko
5 hrs

agree  D D
6 hrs

agree  Mario Marcolin
17 hrs

agree  Gareth McMillan: Spelt is superior in vitamin and mineral content to all forms of wheat, with none of the allergic reaction drawbacks (irritable bowel syndrome, leaky gut etc.) now thought by many researchers to be caused by wheat, and is dead easy to bake bread with.
1 day1 hr
  -> Thanks to everyone. I knew spelt from the food co-op in Moscow, Idaho. In Germany it seems to be slightly more mainstream- can get it at every grocery store, bakery, etc. I myself am a big fan.
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