Kamut grain (organic) 500g

Kamut (Triticum polonicum) is an ancient grain; first cultivated in the fertile crescent of Mesopotamia. A giant grain, distinctive for its light, rich flavour.

Most Kamut products have a very low glycemic index. This means that glucose is liberated very slowly during digestion and supplies energy during a long period of time. Low glycemic foods are very important for diabetics, dieters and athletes who look for foods that do not stimulate insulin and fat-storage.

As an overall summary, it can be said that Kamut brand grain has higher nutritional value than the common wheats. The most striking superiority is found in the protein level of this grain. Kamut brand wheat is also significantly higher in total lipids. Since lipids are higher in energy than carbohydrates and proteins, Kamut brand wheat can be described as a high-energy grain. The vast majority of the nutrition in this grain, however, is in the form of complex carbohydrates whose value in the diet is well documented.

Because Kamut brand wheat is made up of such a large seed (about 2-3 times the size of a normal wheat kernel), the ratio of the seed coat to the seed volume is less than other wheats. The proportionately less seed coat area explains why the percent of fiber which is found in the bran located in the seed coat is a little less than in the smaller kernels of the other wheats.

The ash is an indication of total minerals present. Again Kamut brand wheat has measurably more of eight out of the nine minerals usually found in wheat. Kamut brand grain has significantly more magnesium and zinc than the average wheat

Many people allergic to common bread wheat (Triticum vulgare) are not allergic to a variety of wheat (Triticum turgidum spp turanicum) that is an ancient relative of durum wheat (Triticum durum) and is now being marketed under the Kamut trademark. This data is relevant to a growing population segment with restricted culinary choices. According to The National Institute of Health, over 35 million Americans suffer from food allergies and allergic reactions to wheat are one of the most common. The French doctor, Raphaël Nogier of Lyon, reports 10% of the school going youth suffers a food allergy.

Research by the IFAA (International Food Allergy Association) concludes as follows: “For most people who are hypersensitive to wheat, Kamut wheat can be an excellent substitute for common wheat”. Dr. Eileen Yoder, president of the IFAA, along with a team of independent scientists and doctors, arrived at this conclusion after their study with two groups of people, those with an immediate immune reaction and those with a delayed immune reaction. In this last group, 70% showed an increased sensitivity to common wheat than Kamut wheat. In the first group – people with serious allergies – 70% did not react, or did react very slightly, with Kamut wheat. However, serious allergy sufferers should always consult their doctor first.