Grünkern, Körner roh? (bio)

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An important attribute of spelt wheat is the possibility of using its grain harvested at different ripeness stages. Currently, consumers can purchase so-called “green grain” of spelt, which is considered more valuable than grain harvested at full maturity. There is an opinion that spelt grain harvested at the milk-dough stage has all nutrients and at the same time the percentage of starch is not high yet.

Spelt  products  contain  substances with antioxidant properties preventing the formation of  cancer cells (Gawlik-Dziki et al., 2012; Świeca et al., 2014). Compared  to  common  wheat,  it  contains  more  protein, gluten and fat, but less fiber.

Lebensmittelanalytische Studie

DOI: 10.9755/ejfa.2019.v31.i4.1931

Study: weak evidence

The aim of this study was to evaluate the nutritional value of wholemeal bread prepared from the flour of spelt wheat (Triticum aestivum ssp. spelta) that was enriched by the addition of freeze-dried spelt grain (at proportions of 4%, 8%, and 12%, respectively, in relation to the flour weight). The spelt grain used in the study was harvested at the milk dough stage (the so-called green grain). Green spelt grain was characterized by a significantly higher content of minerals namely P, Mg, Ca and Zn compared to ripe spelt grain. Additionally, it contained significantly higher amounts of amino acids (Asp, Thr, Ser, Gly, Ala, Cys, Val, Met, Ile, Leu, Phe, Lys), lipids, as well as monounsaturated fatty acids (MUFA), and omega-3 and omega-9 acids. However, it had a lower content of palmitic, stearic, and linoleic acids, polyunsaturated fatty acids (PUFA), and omega-6 acids. The results showed that the nutritional value of bread was improved by the green spelt grain, however the ω6/ω3 ratio in bread enriched with green spelt grain was slightly less favorable than in control bread. Among all the products tested, bread enriched with a 12% proportion of green spelt grain was characterized by the highest content of almost all the amino acids (except for Pro, Cys, and Met), as well as in Mg, Zn, Mn, Cu and Fe. In addition, overall acceptability of this bread was the highest. Bread enriched with 8% of green grain contained the highest amount of P, Ca, Pro, linoleic acid, PUFA, and ω 6 acids, while bread enriched with 4% of green spelt grain had the highest content of palmitic acid and saturated fatty acids.

Experimentelle Lebensmittelstudie

DOI: 10.3390/pr8040389

Study: weak evidence

Book: weak evidence

The practice of harvesting green grains is known worldwide and, although it implies a higher investment of labour than collecting them ripe, it presents some advantages such as the possibility to extend the harvest time or to secure one year’s crop yield in case of, for instance, bad weather close to ripening. However, the presence of green-harvested cereals in archaeobotanical assemblages has so far never been studied. No previous work has been carried out on how charring affects the size of grains with different degrees of maturity or of immature grains that underwent different processing activities prior to charring. The main aim of the present study was to observe kernel morphology of modern ripe and unripe spelt (Triticum spelta L.) grains and apply the results to the archaeobotanical remains retrieved at the early La T�ene site of Hochdorf (Vaihingen a. d. Enz, Germany), where an archaeobotanical assemblage of charred spelt grains, apparently in different stages of maturity, was found. In order to discriminate these two maturity stages within one cereal species, modern specimens of ripe spelt and Grünkern have been charred and compared. The results of this experiment have allowed us to confirm the coexistence of spelt grains in different degrees of maturity in the early La T�ene Hochdorf assemblage. Similarly, ethnographical information on modern Grünkern production provided information on the details of the processing of unripe spelt and the human choices to produce it.

Narrativer Review

DOI: 10.1016/j.jas.2020.105143

Study: weak evidence

Spelt is an ancient hexaploid wheat species and the ancestor of the free-threshing common wheat that used to be common in Northern Europe [1]. The recent interest in “organic” and “natural” products resulted in the “rediscovery” of such ancient wheat owing to its nutritional value, high starch resistance and healing properties, which make it particularly useful for the treatment of diseases such as high blood cholesterol, colitis and allergies [2]. Furthermore, spelt has the capacity to grow on poor soils with little input, as well as its increased tolerance to biotic and abiotic challenges such as diseases, insects, extreme temperature (cold and heat), drought and salinity [3]. Consumers demand spelt wheat because it is more nutritious than common wheat [4].
Wheat species, especially ancient ones, are rich sources of antioxidant compounds, such as phenolic acids, flavonoids, carotenoids, tocopherols, phytosterols and vitamins, as well as water soluble antioxidants that have low molecular weights. A wide range of compounds, including those that are physiologically active and exhibit antioxidant capabilities, such as free radical scavengers, reducing agents and quenchers of the production of singlet oxygen, are found in whole grains of cereals [5,6]. Literature data are available based on the nutritional value of spelt wheat and spelt wheat-based products but not much is known about its antioxidant content and activity. The use of such species also presents more opportunities due to current trends towards organic and low-input agriculture and the growing demands for organic food products [7].
Phenolic compounds are antioxidants that occur naturally and have various beneficial health protection effects, such as anti-allergic, antiviral, anti-inflammatory and anti-mutagenic properties [8,9]. The interaction between antioxidant molecules and radicals reduced the DPPH radical absorption which is caused by antioxidants [10]. A study of whole wheat grains showed that phenolic compounds have a high antiradical power by scavenging free radicals, preventing lipid peroxidation and account for most of the total antioxidant activity [11,12]. Phenolic compounds can be found in free, soluble conjugated and bound forms, where the bound form is the most abundant among phenolic acids [13]. Ferulic acid accounts for up to 90% of the total phenolics in spelt seeds and 99% of it is present in the bound form [14]. Phenolic compounds are mainly located in the outer layers of the kernel, such as the aleurone, pericarp and embryo cell walls [15,16]. Phenolic acids and flavonoids are the most studied class of phytochemical compounds extracted from plants [17]. It is important to note that the environmental conditions may also affect the secondary plant metabolism and influence the accumulation of phenolic compounds during kernel development [18]. The production and accumulation of phenolic compounds in the wheat grain depended on the wheat genotype and the climatic and growing conditions [19]. The main phenolic acids (PAs) that were identified as allelopathic agents are 4-hydroxybenzoic, vanillic, coumaric and ferulic acids.

Experimentelle Lebensmittelanalyse

DOI: 10.3390/agriculture13102024

Study: weak evidence

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The macronutrient composition of grain plays a major
role in the glycemic response. The content of spelt and
common wheat grains differ. The  higher protein and
fat content of spelt grain favors better glycemic control.
Despite that, in a study comparing the glycemic response
to spelt bread and common wheat white bread, no difference in the glycemic index (GI) was observed; both breads
had a high GI. This might be because refined flour, not
wholemeal flour, was used to bake both breads5
Lower blood glucose level might be achieved by prolonging the time of digestion. Soluble fiber, arabinoxylans, short-chain fatty acids (SCFA, e.g. propionic acid),
which are products of fiber fermentation in the gut, and
phytic acid have an ability to delay gastric emptying.2,27
Phytic acid (or phytate) also hinders digestion by binding with starch and starch-associated protein. The inhibition of enzymes modulates the rate of glucose release
from starch. Alkylresorcinols, lectins and phytic acid are
able to bind to α-amylase (an enzyme involved in starch
digestion), limiting its activity. Phytic acid also influences
this enzyme by chelating calcium, which is a cofactor for
α-amylase.2
 Another enzyme involved in carbohydrate
digestion is α–glucosidase, which can be inhibited by
phenolic acids and alkylresorcinols.28,29 Increased viscosity due to the presence of soluble fiber and arabinoxylans limits access to enzymes and impedes absorption
of glucose in the small intestine.2,27 Thus, changes in
glucose level are smoother.20 Absorption of glucose from
the intestines to the bloodstream goes through sodiumdependent glucose transporter SGLT1 localized in the intestinal brush border membrane. Ferulic and chlorogenic
acids exhibit an ability to block this transporter, limiting
the rate of absorption.28 All these mechanisms lengthen
the time of digestion and prevent rapid changes and high
peaks in blood glucose.
Physiologically, the glucose level is under hormonal
control. Insulin released by pancreatic β-cells decreases
postprandial glycemia. Cell resistance to insulin may
be the first step in the development of type 2 diabetes.
A  study conducted on mice showed that supplementation with arabinoxylans improved insulin resistance.27
Betaine is another compound with the potential ability to
overcome insulin resistance.2
 Various studies have shown
that insulin response and postprandial glucose levels
were lower in healthy, obese and diabetic subjects when
arabinoxylans were added to their diets.27 β-glucans improve insulin sensitivity as well.21 In an in vitro study, ferulic acid promoted insulin secretion in cell cultures.28
Spelt grain is also a rich source of magnesium. A sufficient supply of this mineral is needed to sustain insulin
sensitivity. In case of hyperglycemia, pancreatic β-cells
are potentially protected from the toxic activity of glucose by tocochromanols.

Narrativer Review

DOI: 10.17219/acem/61665

Study: weak evidence

Individuals with suspected non-celiac wheat sensitivity (NCWS) often report better tolerance of spelt (Triticum aestivum ssp. spelta) compared to wheat (Triticum aestivum ssp. aestivum) bakery products.

Randomisierte kontrollierte klinische Interventionsstudie

DOI: 10.3390/nu14142800

Study: strong evidence

The Industrial Revolution and intensification of agriculture have, in some cases, led to economic activities that profoundly influenced the ecosystem to the point where environmental stability and geographic political security are jeopardized. The uncertainty about oil reserves, rising energy prices and the threat of harmful climate change effects has intensified the search for alternative farming systems that reduce negative environmental impact. This study reports the ecological impact of conventional (CON), integrated (INT), organic (ORG) and biodynamic (BD) farming systems calculated from data collected in a field trial at Maribor, Slovenia, and interpreted using the SPIonExcel tool. This tool is a member of the ecological footprint family and describes the area necessary to embed a human activity sustainably into the ecosphere. Three-year results show a markedly reduced ecological footprint of the ORG and BD systems in production of wheat (Triticum aestivum L. ‘Antonius’) and spelt (Triticum spelta L. ‘Ebners rotkorn’), mainly due to the absence of external production factors. When yields were also considered, the ORG and BD systems again had a reduced overall footprint per product unit and increased ecological efficiency of production. Thus, ORG and BD farming systems present viable alternatives for reducing the impact of agriculture on environmental degradation and climate change. Nevertheless, room for improvement exists in the area of machinery use in all systems studied and yield improvement in the ORG farming system.

Agrarökol. Feldstudie

DOI: 10.1017/S1742170511000354

Global food production has more than doubled in the past 60 years. This has been achieved through land use change and use of mineral fertilizers, pesticides, breeding of new crop varieties, and other technologies of the “Green Revolution” (1, 2). However, increased use of agrochemicals, land conversion, farm expansion, and farm specialization have a negative impact on the environment and have caused habitat and biodiversity loss, pollution, and eutrophication of water bodies, increasing greenhouse gases emissions and reduced soil quality (1, 3, 4). Thus, one of the main challenges for the future of agriculture is to produce sufficient amounts of food with minimal environmental impact (1). However, to date, there is lack of appropriate methods and tools to evaluate, design, and track the multifunctionality and sustainability of agricultural production.
For agronomists, the focus of agricultural systems is dedicated to productivity, while ecologists and environmental researchers focus on the environmental impact of agriculture. Ideally, agricultural systems should provide the desired balance of provisioning services (e.g., food production), regulating services (e.g., soil, water, and climate protection), and supporting services (e.g., biodiversity and soil quality conservation) within viable socioeconomic boundaries (e.g., ensured income and suitable working conditions). However, systemic evaluations of the diverse services and trade-offs provided by different agricultural practices are scarce, and this has been viewed as a major research gap.

Feldstudie (agrarwiss.)

DOI: 10.1126/sciadv.abg6995

Wasserfussabdruck und CO2-Fussabdruck.

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Wheat grain currently has a climate footprint of 0.61 kg CO₂e/kg.

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Wasserfussabdruck.

Umwelt- und Ressourcenanalyse

DOI: 10.5194/hess-15-1577-2011

Grünkern ist reich an Vitaminen, Mineralien, essentiellen Aminosäuren und Ballaststoffen. Dieses Nährstoffprofil macht ihn zu einer attraktiven Zutat für die Ernährung von Hunden, insbesondere für diejenigen, die eine ausgewogene und nahrhafte Diät benötigen.

Vorteile von Grünkern für Hunde
Hoher Nährwert: Grünkern ist reich an Proteinen und anderen wichtigen Nährstoffen, die zur Gesundheit und Vitalität von Hunden beitragen können.
Verdauungsfördernd: Die in Grünkern enthaltenen Ballaststoffe können helfen, das Verdauungssystem zu regulieren, was besonders für Hunde mit empfindlichem Magen nützlich ist.
Energiequelle: Die komplexen Kohlenhydrate in Grünkern liefern eine nachhaltige Energiequelle, die Hunden hilft, länger aktiv zu bleiben.
Allergiearm: Grünkern gilt als relativ allergenarm im Vergleich zu anderen Getreiden, was ihn zu einer guten Alternative für Hunde mit Getreideallergien macht.

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