I am on the trail for a very special sourdough starter that I want to use in the development of our 100 % KAMUT® Khorasan wheat handmade pizza crust. I was just relooking more closely at the research study that came out in January 2011.

This is what the study said:

The research evaluated and compared the antioxidant effect of whole grain modern durum wheat bread (WB) and whole grain ancient KAMUT® khorasan bread in rats.

Two different bread-making processes were also compared for the whole grain KAMUT® khorasan bread:

baker’s yeast (KB)

and sourdough (SKB).

The concentration of all potential antioxidant compounds appeared different in the three experimental breads.

Total polyphenols and in particular selenium, were significantly higher in the two KAMUT® Brand wheat breads than the whole grain durum wheat bread.

Vitamin E and beta-carotene were in lower concentrations in KB compared to WB,

but both compounds were increased in the SKB by the sourdough fermentation.

IN OUR QUEST, I AM GOING AFTER ANOTHER BATCH OF BARRY LOGAN's SOURDOUGH STARTER



FROM KEN KAILING ON GOOD FOOD WORLD.COM:


Scientific Study of KAMUT® Brand Khorasan Wheat: Good News
Ken Kailing, January 21st, 2011

It turns out that bread made with KAMUT® Brand Khorasan Wheat is not just good tasting but good for you too.

Kamut International has just completed a study that compares the antioxidant properties of modern wheat to an ancient grain, like KAMUT® Brand wheat. The study was conducted by researchers at the Department of Food Sciences and the Department of Biochemistry at the University of Bologna in Italy and appeared in Frontiers of Bioscience, January 2011.


http://www.goodfoodworld.com/2011/01/scientific-study-of-kamut®-brand-khorasa...


FROM THE KAMUT® WEBSITE ABOUT THE STUDY


The reduced risk of chronic diseases related to whole grain consumption is attributed in part to their high antioxidant content. The study demonstrated that the animals fed the ancient KAMUT® Wheat breads had a better response to oxidative stress, thus indicating its higher potential benefits than modern whole grain durum wheat. These benefits may also be stronger when Kamut bread is obtained by sourdough fermentation. The research is on-going, evaluating in the rat liver the mechanisms related to the higher protective activity of ancient KAMUT® khorasan wheat.


http://www.kamut.com/en/press-detail.html?id=95


KAMUT® NEWLETTER TELLS MORE ABOUT THIS STUDY
http://www.kamut.com/newsletter/pdf/January-2011-Kamut-Report.pdf


HERE IS THE PUBLISHED STUDY

http://www.ncbi.nlm.nih.gov/pubmed/22129853?report=abstract

PRWEB ARTICLE

http://www.prweb.com/releases/2011/1/prweb8078774.htm

WAS IN THIS MAGAZINE

I do not see the specific article...

http://www.frontbiosci.org/archives/year-2011/Landmark

RELATED PLANT YOUR DREAM BLOGS IN THIS SERIES

"GROW A HEALTHIER PIZZA" TABLE OF CONTENTS
http://curezone.com/blogs/fm.asp?i=1994525


CHAPTER FIVE:
KAMUT ® ANCIENT WHEAT IS THE REAL "DOUGH"

CHAPTER RESEARCH FOR "GROW A HEALTHIER PIZZA" BOOK
http://curezone.com/blogs/fm.asp?i=2016410



ANCIENT AND MODERN WHEAT
http://curezone.com/blogs/fm.asp?i=2017472


INTERESTING



Kicking the Commodity Habit: On Being Grown Out of Place
Dr. Stephen Jones, Washington State University
There is a beauty to wheat having an identity. It has sustained humans for over ten thousand years. Wheat deserves a higher status, not just in our meals but in how we view it in a local field. It deserves to be considered in place in progressive, small‐scale, diverse farming system.

http://cascadiagrains.com



FASCINATING FROM CHARLES BENBROOK
AND ORGANIC CENTER

http://www.organic-center.org/reportfiles/WithTheGrainFinalReport2012.pdf


 

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