Kamut

Originally from Egypt, kamut is an ancient grain which is closely related to wheat. A kamut kernel is similar in shape to wheat but is more than double the size. A great alternative to wheat, kamut has a slightly sweet nutty flavour that can be used in bread, cakes, breakfast cereals or savoury dishes.

Generally containing around 40% more protein than wheat, kamut also contains up to 65% more amino acids with a higher content of fatty acids giving the body more energy and making it ideal for consumption by active people. Kamut also contains elevated levels of vitamins E, Thiamine (B1), Riboflavin (B2), Phosphorous, Magnesium, Zinc, Pantothenic acid (B5), Copper and complex carbohydrates.

The International Food Allergy Association (IFAA) and a team of independent scientests and physicians researched kamut and concluced that '70% of people who have immediate immune responses to common wheat show no reaction to kamut". They also found that "people with a delayed immune response to wheat show greater sensitivity to common wheat than kamut". Hence, for many wheat sensitive people, kamut grain is a great alternative.

Because everybody's digestive function is unique, those with severe allergies to wheat, such as coeliacs, should seek the advice of their health practitioner before eating kamut.