Saturday, November 14, 2009

Dr. Krackers Seeded Spelt Crackers (Product Review)

Note: Dr. Kracker's are the best! I just had the seeded spelt and it was soo good! I love how these seeds have huge chunks of seeds on them (see pics below), rather than ground into the cracker. As I mentioned before, these crackers are super crunchy. I don't mind it, but if you are one of those people who do, you can dip them into soup and soften them up. For my meal 3 today, I dipped it in my tomato soup, which softened the cracker and it was a perfect complement to the soup. I Love these crackers. These crackers are equally as good on their own without any toppings. Not only are they good, but good for you!

Serving size (8 crackers)
Calories: 120
Fat: 6 grams
Carbs: 12 grams
Protein: 5 grams

From Dr. Kracker's website:
What is Spelt?
Spelt is an antique form of wheat; and in some cases it is also referred to as the Biblical wheat.
Spelt is wheat, but it belongs to the class of wheats described as "hulled wheats." There was a spontaneous mutation that occurred in this class of wheats, and the result was "free threshing wheat," or modern bread wheats. The hulled wheats are very difficult to dislodge from their hulls, and their baking characteristics are limited. Both of these facts when combined with the lower yield per acre discouraged farmers from committing their land to Spelt, and Spelt became an agricultural rarity during the last three hundred years.

Interestingly, more and more consumers are finding that they may be suffering from some type of wheat sensitivity. This sensitivity ranges from a severe allergic reaction to the gluten in wheat (celiac disease) to more subtle symptoms such as lethargy or a bloated feeling coupled with weight gain. New diets based on blood types (see Eating Right 4 Your Type) recommend that type O people avoid all modern wheat and eat only Spelt. In theory, it is the modern makeup of the bread wheat and its many stepped history of breeding and hybridization to improve yield and baking characteristics that may have created a gluten that is no longer friendly to some people's bodies. Because of the different balance of the amino acids, Spelt is readily digestible by many people who have stopped eating wheat. Whether you are wheat sensitive or whether you should only eat Spelt is a question that is best answered by a competent health professional. However, regardless of issues of wheat sensitivity many people have come to appreciate the rich, sweeter flavor or Spelt and have made it their grain of choice when they eat bread.

For more information, visit http://www.drkracker.com/.