KAMUT
The Energy Grain
The KAMUT (ka-moot) grain is one of the oldest known to man and has a great number of advantages over normal wheat for many people with wheat intolerance. Together with Spelt, Einkorn and Emmer it is known as one of the "Ancient Grains".
Kamut has a rich, buttery flavour and excellent texture, crust and crumb. It is a sweet taste with no hint of bitterness. The grain is packed full of energy and the protein levels are up to 40% higher than that of normal wheat.
Kamut is higher in 8 out of the 9 minerals found in wheat. It is rich in B-Vitamins (needed for energy release) and in iron and folic acid, (essential in red blood cell formation) and high in dietary fibre. Kamut contains significantly more of the natural antioxidant selenium and is 30% higher in vitamin E. This grain also contains up to 65% more amino acids as well as greater quantities of lipids and fatty acids.
It appears to us that there is sufficient medical research available which has has concluded that "For most wheat sensitive people, kamut grain can be an excellent substitute for common wheat."
Studies conducted tested two wheat sensitive populations - those with delayed immune responses and those with immediate immune responses.
In the delayed immune response group, 70% showed greater sensitivity to common wheat than kamut grain
In the immediate immune response group (the severely allergic) 70% had no, or only minor, reaction to kamut grain.
Despite the excellent results, those with wheat intolerance should seek medical advice.
We are not aware of research done with those suffering from gluten intolerance so no recommendations can be made at this time.
For many wheat sensitive people Kamut provides an excellent and extremely healthy alternative for both bread and other baking needs.
ALL ABOUT BREAD blend Kamut as a bread-mix with the use of natural ingredients.
Simply add yeast and water in the quantities shown on the label to produce an outstanding loaf.
Kamut is also available as a flour and can be utilized with bio-energy for those who seek to avoid the use of standard yeasts. For general baking purposes Kamut provides a lighter and more tender baked product than wholemeal wheats.