ingredient information
Wheat Kamut
AAA
Perhaps the most significant aspect of the introduction and cultivation of Kamut® wheat is that it is an important new crop for sustainable agriculture. Its ability to produce high quality grains without artificial fertilizers and pesticides makes it an excellent crop for organic farming. Kamut® is grown in north-eastern and -central Montana and north-western North Dakota, USA; and Alberta and Saskatchewan, Canada. This grain is a summer wheat with a very large kernel. It has never been manipulated by modern agricultural techniques, which typically sacrifice taste and nutritious value for higher yields. Kamut® grain is best cultivated on fields that are not too rich in nutrients. Kamut® grain does not support humidity (not even dew), and its yields are lower compared to those of modern enhanced wheat. Kamut® grain is only grown under contract. Quality, crop estimates and demand are carefully followed up as to guarantee a good price for the farmer and a good product for the consumer. 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. 5.1.2. Kamut wheat and gluten intolerance. Many people think the terms food allergy and food intolerance mean the same thing; however, they do not. Do not confound wheat allergy and gluten intolerance! The first is a food allergy related to modern wheat, the latter is intolerance to gluten, present in amongst others wheat, rye, barley, spelt and also in Kamut grain. No research has been carried out yet on the reaction to Kamut grain by people who are intolerant to gluten. Therefore, we can make no recommendations for them. However, for many with wheat allergies, Kamut brand grain has become ‘the wheat you can eat’. Source: http://www.kamut.com/english/index.htm