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Kamut, more digestive than traditional wheat

Kamut, more digestive than traditional wheat

He has broken in with force and intends to stay. It is the oldest variety of wheat and the nutritional properties of kamut have brought it back to the forefront when it comes to grains. As Elisa Blázquez, head of the Nutrition Area of ​​the Integrative Medicine Clinic, explains, “it is more nutritious than current wheat, it has between 30 and 40 percent more protein, twice as much fat and more vitamins of group B , minerals (iron, magnesium, phosphorus, calcium, potassium) and antioxidants. It also has a slightly sweeter taste which makes it very pleasant and contains less fiber. Being an older seed and less modified from the genetic point of view, it has a greater digestive tolerance and produces fewer problems of allergies or food intolerances.

Despite containing gluten, “it is especially beneficial for all people who do not tolerate current wheat well, something is more common every day, recalls Blázquez. Its presence is also interesting in weight loss diets. “It is not lighter than conventional wheat, but it is more nutritious. That is, it does not have the property of gaining less weight because it has fewer calories, but its consumption is interesting because it makes the hypocaloric diet that we have to carry when we lose weight, have a higher nutritional quality, in the same grams of bread from a cereal or another, there will be more vitamins, more antioxidants and more proteins ", qualifies the expert.
A regular consumption of kamut has a beneficial effect on health since, as stated by Dr. Pedro Prieto-Hontoria, nutritionist and director of Research and Publications at the SEK-Chile University, “it is a good source of antioxidants due to the vitamin And so it can be recommended in any situation in which there is greater oxidative stress, such as obesity or inflammatory diseases, where there are studies with kamut wheat that see a decrease in inflammatory markers such as pro-inflammatory cytokines such as IL-6, MCP- 1, TNF-alpha, VEGF.
The consumption of products made from khorasan kamut wheat has a positive impact on insulin and glucose in the blood, reduces the risk of vascular complications in type 2 diabetic patients, improves antioxidant capacity and decreases inflammatory parameters, according to a study published in the magazine "The European Journal of Nutrition" carried out in Italy by the University of Florence in collaboration with the Careggi University Hospital in Florence.

Best composition

"Khorasan kamut wheat flour has been distinguished by a higher content of antioxidants (selenium and polyphenols) and a higher antioxidant power, as well as higher levels of minerals such as magnesium, phosphorus, potassium and zinc", states Professor Stefano Benedettelli from the University of Florence. After research, nutritional analysis found a higher source of antioxidants in ancient wheat flour compared to modern wheat flour, as well as higher levels of minerals such as magnesium, phosphorus, potassium and zinc . In terms of blood tests, consumption of products made with khorasan kamut wheat produced a significant improvement in several key markers such as total cholesterol (-3.7 percent), glucose (-9.1 percent) and insulin (-16.3 percent). Other results indicated a better antioxidant status and a significant decrease in inflammation markers after the consumption of products derived from khorasan kamut wheat compared to the consumption of products derived from modern wheat. To better obtain its benefits, there are multiple ways to consume kamut. «The ideal is to always take it whole and avoid white and refined flour. There are also drinks, cookies, etc, but for them to be healthy it is not only worthwhile that they are made from kamut but also that they are made with natural raw materials without refined sugars or trans fats, ”concludes Blázquez.

The reason


Video: KAMUT Khorasan Wheat - Ancient Grain for Future Farming Short Version (June 2021).