Looking at Kamut® Ancient Wheat Gluten Research

Bob Quinn, my friend and sponsor, gave a wonderful talk at the National Heirloom Expo 2014.

I am looking for updates on the Kamut International site that include some of the information he spoke about:



5 C. Gluten Studies

Other reports were published stating KAMUT® brand khorasan wheat had gluten so we know that the difference people experienced eating it, as compared to modern wheat, could not be explained by something as simple as the presence or absence of gluten. Even more mysterious to us was the report from a baker of KAMUT® khorasan bread who put vital wheat gluten in their bread. They claimed that their customers who said that they could not eat modern wheat could eat this KAMUT® khorasan bread with vital wheat gluten added without difficulty. Recent unpublished research discovered that although the protein of the ancient grain was higher, the gluten which normally represents about 80% of the total protein in modern wheat was only about 66% of the total protein found in the ancient KAMUT® khorasan wheat. The gluten index is a measure of the quality of the protein and is dependent upon the type of gliadin and glutenin found in the gluten. We have found that the gluten index is much lower in our KAMUT® khorasan wheat than modern wheat. This index is often used by pasta manufacturers as an indicator of expected pasta quality or adjustments which might need to be made in the production of the pasta. As a result of modern breeding programs, modern durum wheat has a relatively high and consistent gluten index. In ancient grains, such as KAMUT® khorasan wheat, the gluten index is not only much lower, but also much more variable and unpredictable from year to year. This of course is a disadvantage to pasta markers and makes their job more difficult. Although a high gluten index leads to easier and more predictable pasta manufacturing, many believe this increase is due to higher concentrations of certain types of gliadin that also may be responsible for many of the sensitivity problems now experienced by many people. We will be pursuing this hypothesis in our future research activities.

http://www.kamut.com/en/research.html#focus




This Plant Your Dream Blog was started
Friday, November 28, 2014
10:37 pm


Looking at Kamut® Ancient Wheat Gluten Research

Grain: Dr. Bernard Jensen, a pioneering elder in the natural healing arts wrote in 1980 that Grains are truly "the life of a nation." All great nations are dependent upon grains as the foundation of their basic foods. The different nations look to rice, corn, barley and wheat for the strength and nourishment of their bodies…As the Good Book tells us, it is the "Staff of Life.

Dr. Bernard Jensen continues…

However, the way we have handled grains in this country--[meaning in the United States of America] devitalizing, demineralizing, degerminating them--means that we are living on the poorest part of the grain.

Some of the most fundamental mineral elements have been taken away, leaving us the husks--insofar as nourishment goes--to live on

If we continue in this direction we shall some day wake up to the fact that we are a seriously undernourished people!"

and so I ask--
How then did Grains, and wheat especially get such a bad name? How did something go so wrong with "The Staff of Life," and is there any hope for wheat to become again, "The Real Dough" in a nation facing health bankruptcy and seriously undernourished people? In this Plant Your Dream Blog, I look to research done by Kamut International in behalf of Kamut Ancient Khorasan Wheat for some answers.



 

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