Spelt: the silent killer? UPDATE: This is an April Fools' Day article, entirely made up, from the the baldness and gout to the lashed legionnaire. As far as we know, you can eat your spelt in good health and conscience. Phew. Every year, thousands of Americans reject wheat and turn instead to spelt, an ancient grain. Are they making a grave error? First, a bit of context. Domesticated from wild grasses in the Fertile Crescent (present-day Iraq) some 10,000 years ago, spelt eventually, after generations of seed selection by farmers, mutated into wheat. But even as new derivatives spun off, …
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Tom Philpott was previously Grist's food writer. He now writes for Mother Jones.
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