In 1949, a U.S. airman was given thirty-six kernels of an ancient grain. He mailed the grain to his wheat- farming father in Montana who promptly planted it. Thirty-two of the kernels germinated. The grain was used for cattle feed and was touted as "King Tut's wheat" but was pretty much forgotten.
Until 1977. Montana agricultural scientist, Bob Quinn, PhD, saw the grain's potential and embarked on research and propagation. Quinn coined the name "Kamut," which is an Egyptian word for wheat.
Mummified Wheat?
It was once believed that Kamut was descended from mummified grain found in a tomb near Dashur, Egypt in the 1940s. That theory has come under fire in recent years because ancient Egyptians grew emmer wheat. As well, wheat has viability up to 200 years, making this assertion impossible.
Scientists agree that Kamut is in the genus of wheat known as Triticum, in the species turgidum; however the subspecies is disputed. A probable conclusion is that Kamut is a mixture of varieties descended from an ancient landrace with an origin in Egypt.
While its origins may be obscure, Kamut is in a pure form and has not been genetically modified, which has contributed to a natural hardiness that makes it particularly suited for organic farming methods. Kamut flour is not bleached or refined so it is nutritionally superior.
Kamut grain has a higher nutritional value than common wheats such as hard red spring and winter wheat or soft red or white wheat. Kamut offers high protein and complex carbohydrates. It is higher in lipids, making it a high energy grain.
Fast Facts About Kamut
- The Kamut grain is 2-3 times larger than regular wheat kernels
- Kamut offers more magnesium and zinc than average wheat
- Kamut brand grain contains 30% more vitamin E
- In 1990, the USDA designated the grain as a protected variety
- Kamut's official name is QK-77
Kamut: Dietary Alternative?
In recent years, attention has been focused on ancient grains as an alternative for wheat-sensitive individuals. What has been learned about Kamut?
- A clinical study undertaken by the International Food Allergy Association to measure the allergenic reactivity of wheat sensitive individuals to Kamut, as compared to common wheat, rendered promising results. The majority of test subjects (70%) were shown to tolerate Kamut.
- Health care professionals and naturopaths now recommend Kamut products for those with wheat sensitivities.
Kamut offers a buttery, sweet flavor and can be used when preparing a variety of foods. The kernels can be cooked whole for cereal or added to soups. Kamut can be ground and the flour used in pancakes and homemade bread, in cookies, muffins, cakes and crackers.
Kamut wheat may have come down from antiquity but is considered a valuable crop for sustainable agriculture--a natural, unmodified grain that has proven to be a healthful alternative to modern-day consumers.
Cautionary Note: those with a serious wheat allergy should take appropriate precautions, under a physician's direction, before trying Kamut.
References:
The Real History of Kamut Grain, Kamut Association of North America
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