KAMUT® Bread making @ Bakery. khorasan Is it Healthier than Wheat? -----

note: circa dec.2011 Peter: We recently viewed your video featuring KAMUT(r) Khorasan Wheat - We were pleased to see the piece documenting baking with KAMUT(r) khorsan.

1990, "KAMUT" was registered as a trademark by the Quinn family in order to support organic farming and preserve an ancient wheat variety, khorasan. Under the KAMUT® Brand name, khorasan wheat must always be grown organically, never be hybridized or modified, and contain high levels of purity and nutrition. Today, Kamut International owns and has registered the KAMUT® trademark in over 40 countries and is responsible for production and marketing of all KAMUT® Brand khorasan wheat throughout the world.
I would be pleased to provide you with a style guide for using the trademark - Just to relieve any concerns, there are no charges associated with using the trademark, we simply request that you use it correctly and notify us when you do so.
Kamut INFO from http://www.alimentstrigone.com/info_kamut_en.html Kamut is an ancient type of wheat related to the durum variety used in modern bread making. Kamut is believed to be of Egyptian origin. Shortly after World War II, a Montana farmer sowed a few seed that were said to have come from the tomb of King Thot. In the late 1970s, an agronomist and biochemist called Bob Quinn became interested in this exceptional grain, which he named kamut after the word for wheat in the ancient Egyptian tongue. The plants scientific name is Triticum turgidum, subspecies turanicum, and it is also known as Khorosan wheat (from the name of a province in Iran).

Kamut is grown organically since it is well suited to this method of farming. It has not undergone the genetic improvements that have produced high-yielding strains of modern wheat but have at the same time often diminished the plants natural resistance and hardiness.

Compared to common wheat, Kamut is richer in protein (by between 15% and 40%), minerals such as magnesium and zinc, Vitamin Bs and Vitamin E and unsaturated fatty acids, but contains a little less dietary fibre. Kamut provides much energy and is appreciated by people with active lifestyles. It is easy to digest and is generally well tolerated by those with a sensitivity to gluten. Kamut flour is not refined or bleached, and thus retains all its nutritional qualities.

Kamut flour has a mild, somewhat sweet taste. It can be substituted for wheat in any recipe and is used to make bread, cookies, crackers, cakes, muffins, crepes, pasta and breakfast cereal. Kamut kernels can be cooked pilaf-style, like rice, bulgur or couscous, and make a good addition to soups. Cooked kamut can be eaten cold in salads. The whole kernel may also be sprouted and used as a malted grain or juiced like wheat grass.

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[Catsfatburning]

Kamut is great but for those who need to avoid gluten, it does contain gluten.

[PeterAppleseed]

@Catsfatburning Most grains do contain gluten. That is a whole food. taking our gluten, makes it a processed, depleted food. I question the theory of gluten being a problem. allergens are not quite understood.  Or I should say, the cause of allergies is not understood by medical doctors.

[benjorgensen1]

isn't kamut a type of wheat, just very old seed origin?

[PeterAppleseed]

@benjorgensen1 It is related, it is called khorasan.

[PeterAppleseed]

@Dartanian khorasan

[Dartanian]

That is not true at all. Organically grown ingrediants have no more nutirional value than conventionally grown products.

[TimmysMummy]

It will have no pesticides added, no fertilizers will have been used, and the environment will have been taken into consideration in production, but this doesnt guarentee nutritional value.

[CrashmagProductions]

watching this is like watching bread being made, oh yeah this is bread being made

[PeterAppleseed]

True. But the other factors are freshness and whether or not it is processed to death.

There's a lot to be said for adding raw foods to the diet.

[PeterAppleseed]

WE buy the whole grain from a farm in Montana. Then we mill it into flour ourselves. For fresh bread.