Since the introduction of the first pasta made with KAMUT® brand khorasan wheat in 1988, many consumers with wheat sensitivities have reported that they are able to eat KAMUT® khorasan wheat. As a result of these initial reports research projects were sponsored to study allergenic responses of KAMUT® khorasan wheat versus modern wheat by the International Food Allergy Association located in Illinois, in the USA. Their research concluded that “For most people who are sensitive to wheat, products made with KAMUT® khorasan wheat can be an excellent substitute for common wheat.” Since KAMUT® khorasan wheat contains gluten, it’s not recommended for people suffering from celiac disease.
Kamut International sponsors ongoing research studying KAMUT® khorasan wheat. Current studies are focusing on hypoallergenicity, digestibility and antioxidant capacity of KAMUT® khorasan wheat.
Current Ongoing Studies: