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Facts on Kamut:
- Kamut is technically a brand name for khorasan wheat.
- May be better tolerated by some with wheat sensitivity but does contain gluten (so not safe for Celiac disease)
- Has a rich fatty acid profile and more protein than common wheat
- Is high in selenium (immune health), manganese (bone and brain health), magnesium (blood pressure control, bone health), phosphorus (important for kidney function) and zinc (aids digestion, hormone balance and helps prevent common cold)
- Is rich in carotinoids (antioxidants)
- Is always grown organically and is nonhybridized
- The fiber content in whole grains aids in cholesterol management and helps regulate digestion.
- Use Kamut as a substitute to rice or quinoa in a meal or as an oat alternative.
To prepare Kamut:
- Soak kamut grains overnight.
- Combine 1 part Kamut to 3 parts water or broth.
- Bring to a boil.
- Cover and reduce heat to a simmer for about 30 - 40 minutes or until grains are tender. Cook longer (about 1 hour) for unsoaked grains.
Sources/Resources for more on Kamut:
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