Spelt wheat is also known as "ancient wheat" or the "grandfather of wheat. It is rich in fiber and manganese, and even those with gluten allergies digest it easily and allergic reactions are rare. 

Spelt wheat is not only genetically engineered, it is also almost entirely free of artificial breeding!

Compared to modern wheat, spelt wheat contains fewer allergenic proteins (gliadin) and is therefore less likely to cause allergic reactions. According to 30 years of experience in Europe, 85-90% of wheat allergy sufferers do not develop allergies.
However, it is not gluten-free, and allergy sufferers should seek medical advice before consuming it.

The important nutritional substances in wheat are actually contained in the epidermis (wheat bran) and germ, which are usually removed during the milling process.
In the case of spelt wheat, however, the nutritious substances are contained in the endosperm, which is the part of the wheat that has had the epidermis and germ removed, so the nutrients remain even after milling. Spelt wheat is rich in nutrients, including essential amino acids (lysine, threonine, methionine, etc.), which are not formed in the body, and it is easy to digest because it has a low GI and starch is broken down slowly, so blood sugar levels do not rise rapidly, making it easy for the elderly and those with weak stomachs to eat.

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