Dorothy FarrarHand
Kamut is a very special grain. It is considered to be one of the ancestors of today’s wheat. The grain is particularly robust: it has survived for thousands of years and was even still germinable in the last century. If you want to eat wholesome food, Kamut is just the thing for you.
Interesting facts about Kamut
Kamut is a type of wheat and is considered to be one of the oldest grains in the world. Botanically, it belongs to the grasses because it has long awns and is one of the ancestors of today’s durum wheat. Kamut probably dates back to ancient Egypt, where the grains later used for germination were found.
In 1948, a US soldier discovered grains of grain in a pharaoh’s tomb and took a handful of them with him. He sent them to the farmer Bob Quinn. However, it was not until 1977 that the grain germinated. Kamut was recognized as a new variety QK 77 by the US Department of Agriculture in 1990. The term Kamut (“life force of the earth”) comes from Egyptian and designates the trademark of the new old grain.
Kamut is especially popular with people who prefer the natural lifestyle and unprocessed foods. As scientists found out, today’s durum wheat actually descends from the ancient grain. Its outer shape also gives a clear indication of its origin. Kamut has glassy grains twice the size of modern durum wheat.
Since it tolerates neither artificial fertilizers nor pesticides, it is cultivated exclusively in controlled organic cultivation. The robust ancient grain, which has survived thousands of years unscathed, tastes mildly nutty and slightly sweet.
importance to health
Kamut contains 40% more protein than conventional wheat and has more minerals and vitamins than this. It is a better source of energy than modern wheat varieties. Its carbohydrates are easily digestible. In addition, it has a high proportion of essential amino acids and many mono- and polyunsaturated fatty acids . Compared to wheat, Kamut has twice as many unsaturated fatty acids and only about 50% saturated fatty acids.
The highly satiating ancient grain is ideal for the nutrition of competitive athletes and all those who want to eat a wholesome diet. It has a cholesterol-lowering effect and thus reduces the risk of suffering from stroke and heart attack . Its high selenium content supports the enzyme structure. In addition, together with beta-carotene , it fights the free radicals that cause inflammatory processes in the body and are even responsible for the development of cancer .
Most of the Kamut commercially available today comes from North America and Canada and grows on soils rich in selenium. Kamut grown in Central Europe does not contain selenium and has a different composition. Consumers can cover their daily selenium requirements with 200 grams of Kamut bread from the USA.
Ingredients & nutritional values
The grain containing gluten has a high content of magnesium, zinc, beta-carotene, selenium, vitamins B1 to B3, pantothenic acid, folic acid and vitamins B6 and E.
intolerances
People who suffer from gluten intolerance or celiac disease / sprue (gluten allergy) should refrain from consuming products made from Kamut, since the gluten protein it contains has a negative effect on the inflammation of the intestinal mucosa .
However, anyone who has an intolerance to wheat can safely consume products made from the original grain. Scientific studies have shown that about 70% of wheat allergy sufferers tolerate Kamut well. However, it should not be enjoyed more than twice a week, otherwise resistance may develop.
Shopping and kitchen tips
Kamut is available in health food stores, natural food stores, and online. Consumers can purchase it as flakes, whole grains, flour, semolina , couscous and even pasta. It is stored like other types of grain: it keeps best in a dark, dry and cool place. Since its grain starch has special properties, products baked from Kamut grain remain fresh and fluffy longer than products made from wheat.
preparation tips
Thanks to its high-quality glue, Kamut is extremely well suited for baking wholesome bread and cakes. Since the taste is similar to spelled, the spelled recipes can be used well for baking and cooking with Kamut. In order for the dough to rise better in the oven, the user should let it rise for at least 40 minutes beforehand.
Kamut grains can also be used cooked as a side dish and when swollen as salad toppings and muesli ingredients. However, the amateur cook should note that Kamut has a cooking time of at least 45 minutes. To swell the nutritious ancient grain, 1 cup of Kamut is mixed with 4 cups of liquid.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.