Some people who cannot tolerate wheat find spelt does not cause them problems because the gluten is water soluble and more easily broken down. Spelt can be used in a wide range of recipes and can easily be sprouted which increases its nutritional profile and makes it more digestible. Weetabix is the UK’s most popular cereal. It accounts for 8% of all cereal consumed in the UK each year. a b c Cubadda, Raimondo; Marconi, Emanuele (2002). Spelt Wheat in Pseudocereals and Less Common Cereals: Grain Properties and Utilization Potential (eds. Belton, Peter S.; Taylor, John R.N.). Springer. ISBN 9783540429395. Kohajdová, Z.; Karovičová, J. (2008). "Nutritional Value and Baking Applications of Spelt Wheat" (PDF). Acta Scientiarum Polonorum. Technologia Alimentaria. 7 (3): 5–14 . Retrieved 21 November 2013. A 100g serving of Kallo Wholegrain Puffed Rice Cereal contains 0.5g of saturated fat. This product is unsweetened and naturally low in sugar, averaging just 0.7g sugar per 100g serving.

Eat Natural is a 100% natural British food brand. They manufacture two forms of oat-based products: breakfast cereals and breakfast bars. This granola cereal is flavoured with Almonds, Seeds & Honey using a variety of healthy ingredients. Puffed spelt is a type of whole grain that has been puffed, or expanded, by heat. It is a good source of fiber and protein, and it is also low in calories. Puffed spelt is often used as a cereal or in granola mixes. Spelt Is A Healthier Alternative To Wheat There is evidence that spelt cultivation increased in Iron Age Britain as damp regions of the country with heavy soils tolerated by spelt were being settled. [13] No added sugars, artificial colourants or flavourings are included. Small amounts of salt, dried rice syrup and rice bran extract are included to improve flavour. These additional ingredients constitute less than 2% of the cereal. Have you had your Weetabix? According to our research into its nutritional content, the answer is hopefully yes.Puffed grains are grains that have been expanded ("puffed") through processing. They have been made for centuries with the simplest methods like popping popcorn. Modern puffed grains are often created using high temperature, pressure, or extrusion. It can cause problems for people who are intolerant to gluten, such as people with celiac disease or non-celiac gluten sensitivity ( 19). While individual experiences with IBS vary greatly, among the possible dietary triggers is a group of short-chain carbs known as FODMAPs. Like wheat, spelt contains a significant amount of FODMAPs, which can trigger IBS symptoms in susceptible people ( 29, 30 , 31).

It’s estimated that around 500 million kilograms of breakfast cereal is eaten in the UK each year. We eat so much that entire aisles are dedicated to this crunchy breakfast item at many large British supermarkets. For example, traditional bread-making with fermentation can reduce FODMAPs. In modern bread-making, the FODMAP content remains the same ( 32). It is very high in both fat and sugar, two food groups that can have a negative impact on health when consumed excessively. They are made by applying heat and pressure to whole grains to form puffs of light spelt. Although technically, spelt is not a grain, but rather a seed, it is one of the oldest cultivated grains. The Benefits Of Spelt Puffs Malted barley extract is used as a natural sweetener. Compared with other cereals on our list, Weetabix is low in sugar, containing 4.2g per 100g.

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Like many cereals, Weetabix is fortified to increase its nutritional value. It contains added thiamin (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), folic acid (vitamin B9) and iron. Traditional methods like soaking, sprouting, and fermenting can significantly reduce the phytic acid content of grains, including spelt, thus improving micronutrient availability ( 35). Summary