Date:   1/7/2013 4:47:03 AM ( 11 y ago)
Popularity:   message viewed 1540 times
URL:   http://www.curezone.org/blogs/c/fm.asp?i=2023087

Kamut, why bother with it? If a person is going to go to the trouble to bake themselves, to avoid problems with objectionable hybridized wheat, they would be wise in simply using gluten-free flour (Kamut is NOT gluten free) to also avoid gluten. Kamut is still a relative of modern wheat.

The "brand name" symbol after the name doesn't change that - it has gluten, and can further sensitize people who already are on their way to getting overloaded with gluten.

Sometimes I wonder who is "selling" us Kamut.
 

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