is an ancient relative of modern durum
wheat. This grain dates back thousands of years and was used by
the egyptians. Different versions of the story have been
told but basically these grains were discovered in Egytian temples
shortly after the second world war. 36 grains were brought back
to America and 32
of the grains sprouted. After hundreds if not thousands of years
ancient, superior, life giving crop had been revived.
thing that makes this grain so awsome is the fact that this grain
has been "untouched" by modern
plant breeding programs which appear to
have sacrificed flavor
for higher yields dependent upon large amounts of synthetic
is two to three times the size of common wheat containing 20–40% more protein, higher
lipids, amino acids, vitamins and minerals, and a "sweet" alternative
for all products that now use common wheat.
superior, it can be substituted for common wheat with
great success. Kamut has a rich, buttery flavor, and is
easily digested by people who are senstive to wheat because it only
contains trace amounts of gluten. Even people with coliec
disease can properly digest this grain.
is considered a "high energy grain." Athletes, people with busy
lives and anyone looking for quality nutrition will find Kamut brand
products a valuable addition to their diet. A bowl of hot Kamut cereal
in the morning, or a delicious serving of Kamut pasta at noon will
satisfy between meal hunger pangs as well as urges for snacking.
Let me show you how to prepare this
Ancient power house for maximal nutrient absorbstion.
Timing is Critical!
you sprout this grain you must watch for the little tail that is
sprouting. When it is about the length of the seed or even less, that
is the best time for consumption. If some grains are sprouted too long (2
more) then they become almost too sweet. This is because the complex
carbohydrates have broken down into too many simple sugars.
first few times you eat sprouted grains they may seem a little firm
and chewy. This is because we have eaten soft, mushy, and mostly
fiberless grains our entire lives. After a short period of time
become stronger and you will love grinding on these sprouted vitamins.
Resourses: Stallknecht, G.F.,
K.M. Gilbertson, and J.E. Ramey. 1996.
Alternate wheat cereals as food grains: Einkorn emmer, spelt, kamut,
and triticale. p. 156–170.