Kamut: An Ancient Grain

greenkamut

Before we discuss what Kamut is, lets chat a bit about wheatgrass. Wheatgrass is the green, growing plant that will eventually become a shaft of wheat, which will then produce seeds (grain and also the part of wheat that contains gluten), die, and be harvested. Those seeds are a major staple of the standard modern diet. But the grass part of the plant is another thing altogether.

Wheatgrass juice is abundant with vitamins, minerals, enzymes, and chlorophyll. When you drink a shot of fresh wheatgrass juice, you also imbibe the plant’s vital life energy — energy that is tapped at the exact point in the plant’s growth where its life energy is at its peak.

Kamut is a strain of wheat that is believed to have originated in the cradle of civilization — the Nile area of Egypt — and it is one of the most ancient members of the wheat family. Its cultivation is believed to have begun over 4,000 years ago. Legend has it that Kamut was known by the nickname “King Tut’s Wheat.” Kamut is actually the ancient Egyptian word for wheat.

In its whole-grain, seed form, Kamut has a nutty, almost buttery flavor. It is used to make crackers and cereals, and contains less gluten — the protein found in wheat, barley, and rye that many people have problems tolerating — than other, more modern grains like durum wheat. Kamut is 20 to 40 percent higher in protein than durum wheat, and contains higher concentrations of essential fats, vitamins, and minerals as well. This higher concentration of nutrient power carries over into the tender green leaves that sprout from it. Those deep green leaves are a highly pure source of nutrient-rich food.

A few cool facts about wheatgrass juice:

  • It is loaded with chlorophyll, which improves intestinal mobility.
  • Studies show that green grass juices, along with other green foods, can decrease the absorption of toxic chemicals, such as dioxins, through the walls of the intestine in the body.
  • It supports and promotes healthy liver function.
  • If grown, harvested, and processed properly, wheat-grass (and other cereal grasses) should be naturally gluten-free.

 

Reference:
Sandoval, David. The Green Foods Bible: Could Green Plants Hold the Key to Our Survival?. Panacea Publishing, 2015

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