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March 31, 2012
Hungry for Change! Video
Did You see This film yet?
It is free for 24 more hours.
Are You Making Love in the Kitchen?
Only 15 more hours to do it
Meghan says about the film:
My love sweet loves. I know you are busy peeps- but you must take an hour and a half out of your day (or evening- Sunday is perfect for this, no?) to watch “Hungry for Change”. This amazing film – which is available for free! -is a real game changer. If you put food in your mouth, you need to watch this. The film features some of my most favourite peeps- including David Wolffe, Kris Carr, Dr. Christine Northrup and Daniel Vitalis to name a few. Truly, everyone must watch this film. You can do so here.
60% of People who cannot eat wheat can eat Kamut, this says
Kamut
Spelt
Rye
Rice
Wholegrains and Fibre
Glycaemic Index
Bread Benefits
Gluten
Kamut
Kamut is the ancient Egyptian word for wheat.
Even though Kamut is very closely related to wheat, many people who are wheat intolerant can eat Kamut with no problems – try something different.
Healthy high energy grain with elevated levels of vitamin E, Thiamin, Riboflavin, Phosphorous, Magnesium, Zinc. Pantothenic acid, Copper and Complex carbohydrates.
Tolerated by more than 60% of people allergic to wheat
Lower in fibre than wheat
Great unique buttery flavour
Buy a Kamut loaf from our online shop
Kamut (along with Spelt) is known as one of the original ‘Ancient Grains’ and has a history dating back thousands of years. Kamut has a rich, buttery flavour and excellent texture, crust and crumb. It is a sweet taste with no hint of bitterness. When compared to common wheat, Kamut has naturally higher levels of protein, lipids, amino acids, vitamins and minerals.
Compared to wheat, a kamut kernel is about the same shape but twice the size. Even though Kamut is very closely related to wheat, many people who are wheat intolerant can eat Kamut with no problems. Kamut also has some pretty amazing nutritional strengths.
As an amazingly versatile grain, Kamut can be used in place of all the different wheats; the hard and soft varieties and also durum wheat.
Kamut's history is as interesting as any grain you can find. Stories abound about how a small sample of this grain was found in the pyramids of Egypt. They were planted and grew.
Read the Fascinating History Of Kamut--Khorasan Ancient wheat here!
1986 – Introduction to the Health Food Market
In March of 1986 the giant wheat is first shown at the Natural Products Expo in Anaheim, California. Due to consumer interest additional acres are seeded
• 1986 - 1.5 acres / 0.6 hectares seeded using the 90 lbs / 41 kg
• 1987 - 20 acres / 8.1 hectares seeded
• 1988 - 80 acres / 32.3 hectares seeded
1988 – The giant wheat is introduced to the health food market in pasta made by Royal Angelus Macaroni Company using the KAMUT® brand name.
1989 – The first bread made with KAMUT® khorasan wheat is produced by Oasis Breads.
1990 – The “KAMUT®” trademark is registered with the United States Patent and Trademark Office.
1991 – First Cold Cereal in U.S., Introduction to Europe, and Scientific Study
The first cereal made with KAMUT® Khorasan wheat is produced. The first KAMUT® khorasan wheat flour and grain is shipped to Europe. Scientific studies performed demonstrate that KAMUT® khorasan wheat can be suitable for many with wheat sensitivities.
1992 – 1999 – Growth and Agronomic Experimentation
Over 80 products are produced by nearly 50 manufacturers. Seeding trials are done throughout Europe, in Russia, Egypt, Argentina, and Australia. The best production areas for desired nutrition and quality are determined to be located in a small region of North America, near the common borders of Montana, North Dakota, Alberta, and Saskatchewan. (Click here to view a map of the growing region)
2000 – 2009 – Continued Growth, New Markets, and Investigation
• 2001 - approximately 5,000 acres / 2,035 hectares are seeded in Montana, Alberta and Saskatchewan for markets in North America and Europe.
• 2008 - over 45,000 acres / 18,000 hectares are seeded in North America.
This phenomenal growth has resulted in thousands of products produced worldwide including breads, pasta, cereals, snacks, pastries, crackers, beer, grain coffee, green foods, and a delicious wheat drink. New market expansions include Australia and Asia however, Italy has led this growth with almost half of all production in each year sold there. Kamut International continues to sponsor nutritional research to understand the unique and special characteristics of this ancient wheat.
2011-Natural Product Expo East--BoB Quinn gives Leslie Goldman, Your Enchanted Gardener, kernels of Korasan wheat.
Some is fed to the chickens of Karin Bouis-Towe who lives near the Univ of Marlyand.
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