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Should Kamut be kapput for me?

Battling the MSG Myth » "Help! I Have a Question" » Should Kamut be kapput for me? « Previous Next »

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Unregistered guest
Posted on Friday, October 23, 2009 - 6:20 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Below is my answer regarding puffed kamut (kinda like puffed wheat).

They say it contains: up to 65% more amino acids than wheat.

Do you think I should just stick with puffed wheat instead?

Here's the answer:

Thank you for your comments on one of our Nature's Path products. We take each comment seriously and we endeavor to always provide a good quality product.
Nature’s Path is committed to producing quality organic foods, using the best ingredients available, while adhering to strict quality control procedures.

In order to determine the amount of selenium in the Kamut Puffs, the product would need to be sent to an independent testing lab. We do not have the information on the selenium values of any of our products available as we do not test for this.

AuxiGrow and other pesticides containing free glutamic acid are not used on any ingredients used in Nature's Path Foods, including organic Kamut.

Kamut is an interesting distant relative to modern wheat believed to have originated in the time of King Tut. It is a non-hybridized grain that can be substituted for wheat, but is higher in 8 out of 9 minerals, & contains up to 65% more amino acids. Kamut is also higher in lipid & protein. It is not exactly the same as wheat.
Some people who are allergic to wheat can tolerate Kamut, but if you have a wheat allergy you should consult a health professional before consuming it.
Kamut (R) is grown in an organically certified manner - in contrast to other kamut imitators who do not meet organic agricultural certification standards. More information is available at

Please visit for more information on our company and our products.

Thank you for being a valued Nature's Path customer.

Kind Regards,

Consumer Services

9100 Van Horne Way
Richmond BC V6X 1W3
or 2220 Nature's Path Way
Blaine WA 98230
Unregistered guest
Posted on Saturday, October 24, 2009 - 1:48 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Well, Mike, I just don't know about grains. I tried quinoa because I thought the much shorter cooking time might offset the higher glutame content but it didn't work for me. I really loved it, too. :-(

Hopefully someone else will have experience with Kamut, but I say proceed cautiously and find out what they must do to it to get it to "puff".
Unregistered guest
Posted on Saturday, October 24, 2009 - 7:24 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

BTW, quinoa has been my starch of choice; I eat 10oz a day.

It wasn't until I got the answer about the increased amino's in kamut, and your reply mentioning quinoa, that I got to think:

Maybe I should replace the quinoa with the white rice noodle which has less nutrition and protein, and see what happens. (this, assumes, the chinese don't use any glutamic acid in the production of the noodles. I can't call anyone. BTW, what prevents white rice flour and water from rotting? would they need some kind of preservative?).

I'm generally doing very well, just trying to tweak and optimize.

Unregistered guest
Posted on Saturday, October 24, 2009 - 1:55 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I occasionally buy kamut in its whole grain form, then grind it for baked goods. I do just fine with it.

From the Nature Path's post it sounds like you are purchasing a processed form of kamut. I'm not familiar with puffed wheat or kamut so I don't know what heat levels are used to process it. Aside from what is done to the grain to make it puffed, the rest of the product sounds safe.
Unregistered guest
Posted on Saturday, October 24, 2009 - 2:56 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

According to wikipedia:

Puffed grain includes ancient puffed grains like popcorn as well as puffed rice. Modern puffed grains are often created using high pressure.

High pressure puffed grain is created by placing whole grains under high pressure with steam. When the containment vessel's seal is suddenly broken, the entrained steam then flashes and bloats the endosperm of the kernel, increasing its volume to many times its original size.
Unregistered guest
Posted on Sunday, October 25, 2009 - 10:31 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I use quinoa very successfully. I do use an organic one from whole foods in the bulk section, but you can get it from Arrowhead Mills prepackaged. In going over my calender of head ache none head ache days, I have seen that any time I use Quinoa on a salad or in my homemade tomatoe soup as a mini barley like ingredient, I never have had a headache, so I guess it is a good one for me. I use Cento brand All Purpose crushed tomatoes, I don't use the crushed chef's cut because they have citric acid in them. It isn't organic, but it works for me. I looked for Muir Glen as most of you use it, but I have not found any without citric acid or another questionable ingredient. So I will stick with Cento. Hope this helps. Mariann
Unregistered guest
Posted on Sunday, October 25, 2009 - 10:33 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Oh and by the way I always rinse it very very well before cooking, there is a bitter coating on Quinoa,some think that it is why the ancient grain has survived. I read that it keeps insects away. So I rinse the day lights out of it. Mariann
Unregistered guest
Posted on Sunday, October 25, 2009 - 5:15 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks Mariann.

At Whole Foods, I buy the boxed "ancient quinoa harverst" brand. It's about $4 for a 12 ounce box.

It's pre-washed.

Just 1 cup quinoa, 2 cups water, stove top simmer for 21 minutes, very tender, very good.


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