The Western diet is based on grain, mainly modern wheat. All commercially available modern wheat whether it is organically grown or not, is intensely genetically modified. It is a ghost of its original form. It is making us sick by the millions. The increase in modern health problems such as diabetes, obesity and intolerances to refined, processed and genetically modified (GMO) foods made from modern wheat and GMO foods like corn and soy are some of the reasons why more people are buying the other grains and whole food products now appearing in markets. Spelt is no other grain. It is one of two major bread making grains on earth. Only spelt and modern wheat (rye to a much lesser extent) have the protein structure which allows a bread or derivative product to expand and then hold its form when heated. Spelt is the highly nutritious likely distant ancestor of modern wheat while, unlike modern wheat, spelt retains its ancient genetic profile (non-GMO). Many doctors (see Doctor s Foreword) and nutritionists recommend spelt over modern wheat to their patients. Spelt Healthy! combines health with flavor. Spelt enters the realm of fine food: whole food cooking need not be boring. The book provides highly varied, delicious applications of spelt from baking with the many spelt flours to its whole berry and sprouted forms. There are more spelt breads (bagels to baguettes) than have ever appeared in print; but it is more than a bread book. It is a complete cookbook designed around the basic grain, spelt. Spelt Healthy! is the spelt encyclopedia. It contains historical and scientific information, a chapter on Food Allergies and Intolerances, over 200 recipes in simple format, per serving nutrition information, blood type notations, and where to buy spelt products.