Secrets of the Superhuman Food Pyramid: Pros and Cons of Fresh Milled Kamut Wheat

Kamut is a brand name; the actual wheat is called khorasan. It’s a very old variety of wheat with origins speculated to reach as far back as Mesopotamian times. The kernels are twice the size of modern regular wheat. They’re also slightly bent or humpbacked in shape. Khorasan wheat has a distinctly sweet and nutty flavor.

Much of the nutritional advantages of this grain come from its being an ancient type of durum wheat. That means it has not undergone extensive breeding unlike modern regular wheat. More often than not the results of these modifications increased yield but lowered nutrition. Khorasan is in fact lower yielding compared to typical varieties of wheat. But it is hardier and can better withstand drought stress.

This old variety of wheat is recommended for moderate consumption only because it still contains some of the disadvantages inherent in wheat. Read on and learn the pros and cons of fresh milled Kamut wheat (and be sure to also check out recommended soak times for beans, grains, legumes, nuts and rice).

Fresh Milled Kamut Wheat Benefits:

This particular type of wheat is commonly described as “high energy” and such characteristic is said to stem from its exceptional protein, fatty acid, and mineral profile. Khorasan outweighs regular wheat in most essential amino acids for example, and a higher percentage of the total calories of this ancient wheat come from its protein and lipid content.

You can find about 19% of monounsaturated and 59% of polyunsaturated fatty acids in a 100 gram serving of Kamut. As you may know these are the two types of fats that are health supportive. The two essential fatty acids, Omega-3 and Omega-6, fall under the polyunsaturated category. Linoleic acid is an example of an Omega-6 fatty acid that’s particularly abundant in this grain.

Khorasan wheat is a good source of iron, magnesium and zinc as it provides daily values of more than 30% for each of these minerals. There are 386 mg of phosphorus in 100 grams of khorasan and that’s equivalent to 55% of the body’s daily need for this nutrient. Another mineral significantly found in this type of wheat is selenium. Your body needs only trace amounts of this mineral, but it is vital in producing certain types of antioxidant enzymes.

This grain is relatively new but some initial studies are already showing a strong potential for health benefits. Khorasan is considered to be an old variety of durum wheat. One study looked into which types of phenolic compounds are in such old cultivars. Not only were 70 types identified but that the average amount of these phenolics was higher than modern varieties of wheat.

Fresh Milled Kamut Wheat Risks:

For all its advantages over regular and modern varieties of wheat, the Kamut brand of khorasan is unfortunately not free of gluten. Studies were done by the International Food Allergy Association to test the safety of Kamut products for wheat sensitive individuals. The conclusion was that majority of those with delayed reactions to wheat had better tolerance to Kamut wheat than those with immediate reactions.

This doesn’t really say that this type of wheat is completely safe for individuals with gluten sensitivity. Perhaps those with only a slight degree of the condition may have a chance to consume khorasan. In any case, if you suspect you have this condition; it is best to consult a physician before you include this grain in your diet.

Fresh Milled Kamut Wheat Practical Uses:

You can cook Kamut grains just like rice. As with all other grains, it is recommended that you soak the kernels to make them more digestible and reduce naturally occurring antinutrients. A 4-quart stockpot will be adequate for this endeavor. The water to grain ratio is 3 cups water to 1 cup khorasan grains. Bring the whole thing to a boil then reduce to a low heat and let it simmer for about 40 minutes. If you weren’t able to soak the grains, you might want to extend the simmering to an hour.

Kamut wheat simply prepared in this manner can already be enjoyed along with a savory dish. You can also further use the cooked grains to make pilaf by adding them to sautéed onions and garlic, and any kind of broth. Another preparation involves allowing the cooked kamut to cool and then adding some lemon juice and olive oil along with some fresh spices and vegetables to make a kind of Mediterranean salad.

In the next post, I’ll tell you the pros and cons of soaked and sprouted wheat products in your quest to Become Superhuman.

In the meantime, if you care to jump ahead, here is a complete listing of the grains and legumes on Superhuman Food Pyramid:

Eat:

Wild Rice

Brown Or White Rice

Sprouted, Organic Quinoa, Amaranth Or Millet

Sprouted Legumes (Beans & Lentils)

Gluten-Free Oats

Organic Full-Fat Yogurt

Moderate:

Soaked Legumes (Beans & Lentils)

Raw Seeds & Nuts

Soaked, Organic Quinoa, Amaranth Or Millet

Regular Oats

Fresh Milled Kamut Wheat

Soaked & Sprouted Wheat Products

Non-GMO Corn

Avoid:

Canned Legumes

Any Regular Wheat Products

GMO Corn

Roasted Seeds & Nuts

Fava Beans

Soy Beans

Soy Nuts

Regular Yogurt

Cookies

Biscotti

Scones

Crackers

Bagels

Bread

Cereal

If you have questions, comments or feedback about the pros and cons of fresh milled Kamut wheat the Superhuman Food Pyramid, this website, or other aspects of Becoming Superhuman, then leave your thoughts below, as well as any tips you have on the pros and cons of fresh milled Kamut wheat.