Question 1. What is Kamut?
Question 2. What is Spelt?
Question 3. Frequently asked questions.
What is Kamut?
The "Ancient Grain"
Kamut brand grain is an ancient relative of modern durum
wheat and originated in the Fertile Crescent of the Old World thousands of
years ago. After a long period of oblivion, this grain was rediscovered and
has now found an important place in contemporary diets. Superior in both taste
and nutrition, it can be substituted for common wheat with great success.
Kamut brand wheat has a rich, buttery flavor, with normally 20-40% more protein,
a higher profile of amino acids, lipids, vitamins and minerals, and is easily
digestible. A hard amber spring variety with a huge humpbacked kernel, it
grows best in most regions where durum is traditionally cultivated. This grain
is unscathed by modern plant breeding programs which have sacrificed flavor
and nutrition for higher yields dependent upon large amounts of synthetic
agricultural inputs.
Kamut Brand Wheat Adds Rich, Satisfying Flavor
To All Your Favorite Grain Dishes
Because of the inherent sweetness of kamut grain, (referred
to by some as "the sweet wheat") no sugar is required to hide the
subtle bitterness associated with most wheats and whole wheat products. Kamut
has great texture and nutritional qualities as well as hypo-allergenic properties.
High Energy Grain With Great Nutrition!
The complete nutritional analysis of kamut brand grain
substantiates that it is higher in energy than other wheats. Compared to common
wheat, it is higher in eight of nine minerals, such as magnesium and zinc.
It has been found to contain much more of the natural antioxidant selenium
and is 30% higher in the similarly important vitamin E. The grain also contains
up to 65% more amino acids and boasts more lipids and fatty acids. The most
striking superiority of kamut brand wheat is found in its protein level, up
to 40% higher than the national average for wheat. Because of its higher percentage
of lipids, which produce more energy in the body than carbohydrates, kamut
brand wheat can be described as a "high energy grain."
Kamut brand wheat was named one of the ten
best foods by whole foods author
David Goldbeck.
Physicians Recommend Kamut Brand Products To Wheat Sensitive Patients
For those suffering wheat sensitivities; kamut brand products
also play a unique role. Research studies concluded "For most wheat sensitive
people, kamut grain can be an excellent substitute for common wheat."
Scientists and physicians tested two different wheat sensitive populations
- those with delayed immune responses and those who have immediate immune
responses. In the delayed immune response group, a remarkable 70% showed greater
sensitivity to common wheat than kamut brand grain. In the immediate immune
response group (the severely allergic)70% had no, or only minor, reaction
to kamut brand wheat. However, those with allergies should always seek the
advice of a physician. No research has been done with those suffering from
gluten intolerance so no recommendations can be made at this time. For many
wheat sensitive people, however, kamut brand grain has become "the wheat
you can eat."
Only Organically Grown
Perhaps the most significant aspect of the introduction
and cultivation of kamut brand wheat is that it is an important new crop for
sustainable agriculture. This grain's ability to produce high quality without
artificial fertilizers and pesticides makes it an excellent crop for organic
farming.
What is Spelt?
About “Spelt”
Some things to think about...
In order to establish healthier eating patterns, many nutrition-conscious
people are changing their eating habits to include more grain and less
meat.
For some people this works just fine. Others, though, have a range of
"borderline allergies" they aren't even aware of which under
ordinary circumstances cause them no trouble. Something like a change
in diet can, however, tip the scales and trigger a reaction. From then
on, it's all downhill. Even foods which previously caused no trouble can
suddenly be "in your face," causing swelling, sneezing, congestion,
and the much-dreaded sinusitis. This is not an uncommon syndrome –
you probably know someone yourself who has gone through most of life allergy-free,
only to develop serious reactions to a whole host of foods and airborne
particles in mid-life.
Stresses such as these can sap your strength fast, leaving you with less
energy to fight major threats such as viruses, bacteria, environmental
toxins and cancerous cells.
Grain should be an important component of everyone's diet. But when choosing
grain, take into consideration two important issues: 1) Potential Allergies
and 2) Nutrition.
Most persons with wheat allergies can eat
Spelt, probably because of the relative ease with which it is digested.
Even people with serious allergies who for years have avoided bread, pasta,
pancakes, muffins and many other delicious foods have discovered they
can enjoy Spelt. The good news is it is every bit as flavourful as wheat-based
products, and way more nutritious. Spelt provides a balanced source of
protein because it contains all of the eight essential amino acids
Consider, also, that the energy in Spelt is "complex carbohydrates"
– basically a long chain of hundreds, sometimes thousands, of glucose
molecules. From a nutritional standpoint, this long chain of energy-packed
molecules is important because it digests slowly compared, for example,
to table sugar and many other "refined" products. This
makes the energy in Spelt available over the long haul and accounts for
its use for "carbohydrate loading" by athletes before competition.
So why is all of this true? Where does Spelt get its
vitality and "edge?"
Maybe the answer rests in the fact that Spelt is a natural grain
– one which has been around for thousands of years. It hasn't been
hybridised over and over again to make it yield more per acre. It is naturally
resistant to insect pests and diseases such as the "rust" which
so often pervades wheat crops. In fact, an association representing wheat
growers lists rust prevention and increased yield as their main objectives
– never once mentioning either flavour or nutrition.
In short, Spelt is grain the way nature made
it. It may or may not be because we didn't try to fool Mother Nature,
but the end result is a grain that is more flavourful, more nutritious,
and easier to digest.
Frequently asked questions
What is Spelt and Kamut?
Refer customers to what is sheets.
Do your products have gluten in them / are they suitable
for a celiac?
Both Spelt and Kamut contain a form of natural gluten, which has different
properties to wheat gluten, Which make it easier to digest.
There is no added gluten to any Spelt or Kamut product.
In the case of celiac disease, only a doctor or dietitian can make the
recommendation whether Spelt and Kamut are suitable.
Is the organic flour certified?
Yes they are BFA (Biological Farmers Association) or NASSA (National Association
for Sustainable Agriculture Australia) certified.
Where are the grains grown?
Spelt & Kamut is grown in central NSW; Rye is grown in the Malley VIC
& Nth East SAust
What ingredients other than the flour are
organic?
None.
How long does your product keep?
Most products keep from 7-14 days with the exception of fruit nut and seed
loaf which has much longer keeping qualities.
How do I store your product?
Our product is best stored at normal room temperature, in an air tight plastic
bag out of direct light of any type.
All of our products are also suitable for freezing.
Our products MUST NOT be refrigerated, as this speeds the staling process.
How long have you been making your products?
We are a small family business, which has been going only 24 months.
Where can I buy your products?
Refer customers to retailer locality list, or give the name and phone
number of the appropriate distributor.Please contact us for retailers
in your surrounding suburbs.
How much do they cost?
Every retailer sells them at different prices; we don’t give them a
recommended retail price.
I am a retailer; can I order your product?
Yes, please contact us through our contacts page and our marketing person
will ring you next week to discuss Prices and suitable delivery days ect.
Do your products contain Salt, Yeast, Sugar
etc etc?
Refer customer to the ingredient declaration sheet.
Is your bakery certified?
No
Do you have nutritional paneling information,
i.e. Carbohydrates, fibre, fats ect.
Yes
Do you use preservatives?
No artificial preservatives are used; the culture though acts as a natural
preservative.
What is the culture made of?
Our culture is of a rye base, where the Acidophilus & Bifidus is present.
The Acidophilus & Bifidus are grown on herbs not with any dairy products
What does your culture do?
The culture has several benefits, it ads a sough dough flavour, assists
in the digestion of the bread, And acts as a natural preservative.
