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The Health Benefits of Kamut Grain


Kamut Brand Wheat can be found in cereals, breads, cookies, snacks, waffles, pancakes, bread mixes, baked goods, and prepared and frozen meals. Because of the inherent sweetness of this grain (referred to by some as "the sweet wheat"), no sugar is required to hide the subtle bitterness associated with most wheats and whole wheat products. Many are utilizing the natural firmness of the kernels to produce tasty pilafs, cold salads, soups, or a substitute for beans in chili. Kamut brand bulgur and couscous are also popular in Europe. Kamut brand wheat also makes an outstanding pasta which is superior to all other whole grain pastas in texture and flavor. Because of the strong gluten in the protein, Kamut pasta can be frozen and reheated without losing its firmness. Recently, Green Kamut was introduced. It is becoming the rage of the green foods market because of its concentrated health benefits and mild, fresh taste when compared to other wheat grass juices. Thus the leaves as well as the grain of this remarkable plant are proving to be valuable.

The complete nutritional analysis of Kamut brand grain substantiates that it is higher in energy than other wheats. Compared to common wheat, it is higher in eight out of nine minerals; contains up to 65% more amino acids; and boasts more lipids and fatty acids. The most striking superiority of Kamut brand wheat is found in its protein level—up to 40% higher than the national average for wheat. Because of its higher percentage of lipids, which produce more energy than carbohydrates, Kamut brand can be described as 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.

For those suffering wheat sensitivities, Kamut brand products also play a unique role. Recent research by the International Food Allergy Association (IFAA) concluded "For most wheat sensitive people, Kamut grain can be an excellent substitute for common wheat." Dr. Ellen Yoder, President of IFAA and a team of independent scientists and physicians reached this conclusion through their work with two different wheat sensitive populations—those who have immediate immune responses and those with delayed immune responses. In the delayed immune response group, a remarkable 70% showed greater sensitivity to common wheat than Kamut brand grain. In the immediate immune response group—the severely allergic—70% had no, or minor, reaction to Kamut brand wheat. However, those with severe allergies should always seek the advice of a physician. Research is now underway in Austria to study gluten intolerance but is yet unfinished so no recommendations can be made for those suffering this affliction. For many wheat sensitive people, however, Kamut brand grain has become "the wheat you can eat."

Yield comparison between Kamut and hard red spring wheats are similar to results observed in comparison between "the covered wheats" and other free threshing wheats (Stallknecht et al. 1996). Kamut will outyield spring wheats under drought stress during the growing season, but yields equal or lower in ideal seasons. Plant height is 127 cm with good to excellent straw strength.


The Kamut Association of North America (KANA) was formed to promote the use of the Kamut brand, provide consumer education and to encourage the expansion of organic agriculture. KANA members include food manufacturers and distributors of Kamut brand products. KANA provides information about available Kamut products and their manufacturers, results of research and nutritional studies, general history and background of the grain, and also information and other assistance in available to the general public as well as retailers and manufacturers by request from the offices of KANA. A similar association has been formed in Europe (KAE). These associations maintain a homepage at kamut.com.


  • 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. In: J. Janick (ed.), Progress in new crops. ASHS Press, Alexandria VA.

*This belief has now been substantiated by collections made in the upper Nile area of Egypt in mid 1998 under the direction of the author.
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