{"id":2676,"date":"2025-11-05T09:53:22","date_gmt":"2025-11-05T14:53:22","guid":{"rendered":"https:\/\/inewa.ca\/?p=2676"},"modified":"2025-11-05T10:41:55","modified_gmt":"2025-11-05T15:41:55","slug":"kamut-un-ble-dantan-qui-seduit-toujours-aujourdhui","status":"publish","type":"post","link":"https:\/\/inewa.ca\/en\/kamut-un-ble-dantan-qui-seduit-toujours-aujourdhui\/","title":{"rendered":"KAMUT\u00ae: An Ancient Grain That Still Wins Hearts Today"},"content":{"rendered":"
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Did you know that \u201ckamut\u201d simply means \u201cwheat\u201d in an ancient Egyptian language?<\/strong> This etymology perfectly reflects the timeless nature of this cereal, bridging millennia of agriculture with today\u2019s eating habits.<\/p>\n

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Originally from the Khorasan region in present-day northeastern Iran, this close relative of modern wheat is also known as Khorasan wheat. Its long history and heritage value attract those who appreciate authentic foods.<\/p>\n

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Since 1990, the KAMUT\u00ae brand has guaranteed organic, non-hybridized, and non-GMO grains, making it a trusted choice for people who value eco-friendly ingredients that contribute to biodiversity and food heritage.\nAt Inewa, several breads are made with Canadian KAMUT\u00ae flour\u2014such as whole sourdough bread, brioche bread, and hamburger buns\u2014combining flavour, texture, and nutritional quality.<\/p>\n

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KAMUT\u00ae stands out with its golden grains, larger and more elongated than modern wheat. Beyond appearance, this difference translates into a unique taste: mild and slightly sweet. Nutritionally, it contains about 1.5 times more protein than conventional wheat.\nIt\u2019s often said that KAMUT\u00ae has less gluten, but gluten is still naturally present\u2014it\u2019s the protein found in all cereal grains like wheat, barley, rye, and triticale. Even oats, though part of the grass family, are often contaminated with gluten during large-scale milling.<\/p>\n

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Some studies suggest that KAMUT\u00ae gluten may be easier to digest for those with non-celiac gluten sensitivity. \u201cWheat proteins have changed over the past 60 years due to genetic selection,\u201d explains Emanuela Simonetti, Scientific Director at KAMUT\u00ae Enterprises Europe. \u201cAncient grains like KAMUT\u00ae wheat haven\u2019t undergone these changes, so their gluten structure remains simpler and easier to digest.\u201d<\/p>\n

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It is also said that the gluten in KAMUT\u00ae is present in a different form and is therefore easier to digest for some people who are sensitive to gluten but do not have celiac disease. \u201cIn fact, wheat proteins have changed over the last 60 years due to intensive genetic selection,\u201d explains Emanuela Simonetti, Scientific Director at the KAMUT\u00ae Enterprises regional office in Europe. \"These changes mainly affected gluten. Ancient grains such as KAMUT\u00ae wheat, which have not undergone this rigorous selection, contain less structured gluten and are therefore more digestible.\" However, individual tolerance varies greatly and depends as much on the sensitivity of the individual as on how the bread is made.<\/p>\n

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In this sense, using sourdough instead of commercial yeast can improve tolerance to wheat and KAMUT\u00ae breads. The microorganisms in sourdough\u2014wild yeasts and lactic acid bacteria\u2014provide a veritable cocktail of enzymes, including proteases that help partially break down proteins such as gluten. Lactic acid bacteria also lower the pH, which further facilitates protein breakdown.<\/p>\n

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This complex fermentation process \u201cdigests\u201d some of the gluten in the flour, which can make the bread easier to tolerate for some people who are sensitive to gluten but do not have celiac disease, as well as those who are sensitive to FODMAPs<\/a>. These fermentable sugars\u2014fermentable oligosaccharides, disaccharides, monosaccharides, and polyols\u2014are sometimes poorly absorbed by the intestine and can cause bloating and discomfort in people with irritable bowel syndrome.<\/p>\n

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At Inewa, no additional gluten is added to breads, unlike many grocery store products\u2014another benefit for digestion. The addition of gluten is common in the industry to improve the texture, elasticity, and shelf life of baked goods. The decision to forego gluten reflects a desire to offer a more authentic product that is closer to traditional baking methods.<\/p>\n

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Even though sourdough reduces some of the gluten present in bread made from flour in the same family as wheat, it does not eliminate it completely. People who are sensitive to gluten but do not have celiac disease must therefore determine whether KAMUT\u00ae breads are suitable for them, and this depends on each individual's level of tolerance.<\/p>\n

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Beyond these health considerations, KAMUT\u00ae is also appealing for taste and environmental reasons. By choosing breads made from this ancient grain, we are encouraging diverse agriculture and helping to preserve our global agricultural heritage. It is also a way to broaden our food palette and explore new culinary horizons.<\/p>\n

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In short, KAMUT\u00ae has everything it takes to charm us with its many advantages. Its nutritional qualities, distinctive taste, and heritage image make it a great choice for those who want to vary their diet, discover new bread textures, and rediscover the importance of sourdough in bread making.<\/p>\n

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References<\/p>\n

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Kamut\u00ae<\/sup> Brand<\/b><\/a><\/p>\n

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Roumia H., et coll. Ancient Wheats\u2014A Nutritional and Sensory Analysis Review, Foods.<\/em> 2023 Jun 19;12(12):2411. doi: 10.3390\/foods12122411.<\/p>\n

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Colombo F., et coll. Ancient and Modern Cereals as Ingredients of the Gluten-Free Diet: Are They Safe Enough for Celiac Consumers?, Foods.<\/em> 2021 Apr 20;10(4):906. doi: 10.3390\/foods10040906.<\/p>\n

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Muir J.G., et coll., Gluten-free and low-FODMAP sourdoughs for patients with coeliac disease and irritable bowel syndrome: A clinical perspective, Int J Food Microbiol.<\/em> 2019 Feb 2:290:237-246. doi: 10.1016\/j.ijfoodmicro.2018.10.016.<\/p>\n

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Laatikainen R. et coll., Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome, Nutrients.<\/em> 2017 Nov 4;9(11):1215. doi: 10.3390\/nu9111215.<\/p>\n

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Saviez-vous que \u00ab kamut \u00bb signifie tout simplement \u00ab bl\u00e9 \u00bb dans une ancienne langue \u00e9gyptienne ? Cette \u00e9tymologie illustre […]<\/p>","protected":false},"author":1,"featured_media":2678,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[39,30,32],"tags":[],"class_list":["post-2676","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kamut","category-nutrition","category-pain"],"acf":[],"_links":{"self":[{"href":"https:\/\/inewa.ca\/en\/wp-json\/wp\/v2\/posts\/2676","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/inewa.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/inewa.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/inewa.ca\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/inewa.ca\/en\/wp-json\/wp\/v2\/comments?post=2676"}],"version-history":[{"count":30,"href":"https:\/\/inewa.ca\/en\/wp-json\/wp\/v2\/posts\/2676\/revisions"}],"predecessor-version":[{"id":2708,"href":"https:\/\/inewa.ca\/en\/wp-json\/wp\/v2\/posts\/2676\/revisions\/2708"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/inewa.ca\/en\/wp-json\/wp\/v2\/media\/2678"}],"wp:attachment":[{"href":"https:\/\/inewa.ca\/en\/wp-json\/wp\/v2\/media?parent=2676"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/inewa.ca\/en\/wp-json\/wp\/v2\/categories?post=2676"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/inewa.ca\/en\/wp-json\/wp\/v2\/tags?post=2676"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}