Om spelt fra Monash University

På NRK Puls ble det sagt at spelt ikke inneholder FODMAP. Selv om jeg undersøkte dette veldig nøye før jeg skrev det forrige innegget mitt om spelt, tenkte jeg at jeg ville undersøke dette nærmere. Fordi jeg hele tiden bruker Monash University som kilde skrev jeg til dem for å få en oppklaring. Her er svaret jeg fikk:

Spelt ( an ancient wheat) has lower FODMAPs than modern wheat but actually is still high in FODMAP. It actually needs to be processed in some way to bring the FODMAP level down.  

Bread from 100% spelt flour that uses modern fast proofing methods will still be high FODMAP and will not meet our criteria for low FODMAP. If the same flour is used to make a bread using a very traditional sourdough process with a long proofing time  then this tends to be lower FODMAPs and meets our low FODMAP criteria. The FODMAPs are used by the organisms in the fermentation process.

We are still discussing whether we should include information about different flours in the app. The problem is that the final FODMAP levels depends so much on the type of processing and other ingredients used in the recipe. The app does list pasta made from spelt- this is high FODMAP.  We have tested rolled spelt flakes – which was also high. So we are not surprised that people have had problems with spelt.

So in summary- if you are going to have spelt- it will only be Low FODMAP if it is used in a traditional sourdough spelt bread product.

Kort oppsummert: Spelt er IKKE lavFODMAP med mindre det er surdeigsbrød av spelt. Selv da kan det være problematisk fordi man ikke vet om det er brukt ekte surdeig eller en kortere prosess. (Ekte surdeig tar mange dager å lage.)