miércoles, 25 de noviembre de 2015


I've finally tasted Kamut bread. Sweet taste... I liked it.

I started to look for some information about the cereal. I read about his origin: probably from Egypt, it spread another regions, firstly USA. 
There are some stories about his origin (one of them said that people found it inside an Egyptian tomb). 
It is consider that in 1949 Kamut cereal "arrive" to USA, where they started cultivating. It is said that a biochemist scientist was who investigate about the benefits of Kamut.

Nowadays, it is trademark (Kamut Khorasan) that owns to Kamut International Company (they grow organic Kamut in USA and they established cultivation quality guides). So, if you buy Kamut trademark, you will know that it comes from organic agriculture. 

Comparing Kamut grain to usual wheat grain, it was observed that Kamut...

- Contains, approximately, 30% more proteins and an essential aminoacid called Lysine (not usual to find it in other cereals).
- More complex carbohydrates.
- More lipids, mostly unsaturated fatty acids. More vitamins B1, B2.
- Five more times quantity of vitamin B3 and vitamin E.
- Minerals: more density of calcium, phosphorus, magnesium, potassium, iron, zinc and selenium.
- Less quantity of water (this gives Kamut resistance in front of insects and it makes difficult to become damaged. Less water also means more quantity of water-soluble vitamins).
- Less quantity of fiber (it makes more digestible).

All these nutritional values make Kamut specially interesting in sporty people alimentation (they can add Kamut bread/grain in the meal before to do sport - it will give them more long energy).

Checking scientific studies...  I did not find any conclusive study made in a human beings. I found some scientific studies made in rats and they show some evidence that Kamut protects in front of oxidative stress better than wheat grain. 
The studies I found made in human being suggest that Kamut can reduce free-radicals and inflammatory conditions. This could be helpful in people with high cholesterol and cardiovascular problems. It is known that the combination selenium-vitamin E makes the effect more powerful. 
Chinese Tradicional Medicine believes that Kamut grain provides long-energy and it is healthy to our livers, mostly in grumpy people (they believe liver is related to this emotion: anger).

This cereal is not gluten-free, it has less quantity than wheat and other cereals but it can produce symptoms in gluten intolerants.

Finally, if you want to know how to cook Kamut grain: it is better to soak the grain in water, two hours approximately. After this, use one cup (200-250ml) of Kamut grain and add 2 cups of water or vegetable broth, and boil them before the water disappears (45 minutes approximately). You can serve it mixing vegetables or just with oil, garlic and parsley... it's up to you.

- http://www.ncbi.nlm.nih.gov/pubmed/23299714
- http://www.ncbi.nlm.nih.gov/pubmed/22129853
- http://www.ncbi.nlm.nih.gov/pubmed/21337578
- http://www.kamut.com/

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