5.2.1. Extensive nutritional analyses
5.2.1.1. Table comparing the nutritional values of common wheat versus Kamut Brand Wheat
5.2.1.2. Summary of the nutritional comparison of wheat versus Kamut Brand Wheat
5.2.1.3. Protein: quantity and quality matter
5.2.2. Selenium
5.2.2.1. Function
5.2.2.2. Sources
5.2.2.3. Recommended daily intake
5.2.2.4. Selenium in Kamut grain
5.2.2.5. Common bread: a source of selenium?
5.2.3. Glycemic index


5.2.1. Extensive nutritional analyses

5.2.1.1. Table comparing the nutritional values of common wheat versus Kamut wheat

Medallion Laboratory in Minneapolis did a complete nutritional analysis of the ancient grain QK-77 that is sold under the brand name of KAMUT. These results were compared with figures compiled by the USDA for hard red spring wheat, hard red winter wheat, soft red wheat, soft white wheat, hard white wheat, and durum. These grains are normally referred to as common wheat. Since Kamut brand grain may be used as a substitute for any of these wheats, an average number for all the wheats in the USDA report was used.

NUTRITIONAL VALUES FOR COMMON WHEAT AND KAMUT BRAND WHEAT

a. Agriculture Handbook No. 8-20, “Cereal Grains and Pasta” 1988, pp 20071-20076.

b. Medallion Laboratories’ Analytical Report No. 88011589 done for Montana Flour & Grains on Kamut brand wheat October 24, 1988.

5.2.1.2. Summary of the nutritional comparison of wheat versus Kamut Grain

As an overall summary, it can be said that Kamut brand grain has higher nutritional value than the common wheats. The most striking superiority is found in the protein level of this grain. Kamut brand wheat is also significantly higher in total lipids. Since lipids are higher in energy than carbohydrates and proteins, Kamut brand wheat can be described as a high-energy grain. The vast majority of the nutrition in this grain, however, is in the form of complex carbohydrates whose value in the diet is well documented.

Because Kamut brand wheat is made up of such a large seed (about 2-3 times the size of a normal wheat kernel), the ratio of the seed coat to the seed volume is less than other wheats. The proportionately less seed coat area explains why the percent of fiber which is found in the bran located in the seed coat is a little less than in the smaller kernels of the other wheats.

The ash is an indication of total minerals present. Again Kamut brand wheat has measurably more of eight out of the nine minerals usually found in wheat. Kamut brand grain has significantly more magnesium and zinc than the average wheat.

When vitamins are compared, there is no trend. Of the seven vitamins normally found in wheat, Kamut brand wheat has higher concentrations of four and lower concentrations of three. It is of interest to note, however, that there is 30 percent more vitamin E in Kamut brand wheat.

Kamut brand grain has significantly higher levels of all the major fatty acids usually found in wheat. Of course like all wheat, Kamut brand wheat has no cholesterol. Kamut brand grain also has higher levels of sixteen out of the eighteen amino acids usually found in wheat. The concentrations of six amino acids are 34-65 percent higher in the Kamut brand grain than in the average wheat. These amino acids are threonine, cystine, arginine, histidine, aspartic acid and serine.

There is one other significant difference between Kamut brand wheat and average grains in the USDA report. That difference is the moisture content. The low moisture is characteristic of grain grown under dry land conditions of the western end of the northern Great Plains (Montana, western Dakotas, southern Alberta and Saskatchewan). This low moisture helps to naturally protect the grain from insects and spoilage. It also slows the oxidation of natural products once the flour is ground. That means there is less nutritional loss between grinding and processing. The result is a more nutritious and wholesome product for the consumer.


5.2.1.3. Protein: quantity and quality matter

Note: Protein content calculation differs between US and Europe. In Europe, protein content is calculated on the dry matter. This results in a higher figure than the US calculation, where it is measured on the substance at 12,5% moisture.
The base of conversion is: Protein % Europe scale = protein % US/0,88

Qualities: For most of ancient wheats, proteins are in greater quantity and of very good nutritional quality.
Table 2 shows a comparison of certain essential amino acids in common wheat (bread wheat), spelt, einkorn and Kamut® grain. Spelt seems to be very close to common wheat but einkorn and Kamut® grains are richer.

Table n° 2 : Protein and essential amino acid rate of ancients and common wheat

(1) : Céréales Ventoux, Livre de l’épeautre
(2) : extract from table 5.2.1.1.

The percentage of lysine and threonine indicate a certain nutritional value, in that where these two essential amino acids are present they have an effect on the limiting assimilation factor of other amino acids. These soluble proteins have a superior nutritional value to the insoluble proteins.

By changing the relationship between the different protein fractions, nitrogen supply not only modifies their quantity but their quality as well (Triboi, 1990). The more protein the grain contains, the more the proportion of soluble protein is lowered by an excess of nitrogen, which attaches to the reserve proteins, those that form gluten (Y Dacosta). Adding nitrogen fertilizers late increases the percentage of gliadine in lysine-weak wheat (measures taken on the Florence-Aurore variety, Y. Coic). Recalling that soluble proteins are richer in lysine, they have therefore a better nutritional value.

5.2.2. Selenium

5.2.2.1. Function
Selenium is needed to build many of the enzymes and proteins responsible for the cellular metabolism. One key enzyme in specific, glutathion-peroxidase, in a joint action with Vitamin E, neutralizes free radicals and organic peroxides. This oligo-element is an anti-oxidant specifically for minerals. Selenium also protects the cell against toxic effects of heavy metals, particularly arsenic, cadmium, mercury and lead.

5.2.2.2. Sources
Good sources of the mineral selenium include seafood, meat and grains from regions with a selenium rich soil such as Canada and the USA.

5.2.2.3. Recommended daily intake
The National Research Council (USA, 1989) recommends a daily intake of 1 mcg/kilo of body weight, from the age of 4.
Dr. Werner Pfannhauser of the Austrian Graz University quotes a recommended daily intake of 50 to 200 mcg. Research at his institute indicates an average intake in Austria of only 35 mcg daily.

5.2.2.4. Selenium in Kamut grain
Kamut brand grain contains an average of 900 mcg/kg of selenium. 200g of Kamut bread can for many of us cover our daily needs. Kamut grain seems better able to take the Selenium from the soil as tests have demonstrated 30% higher levels of Selenium in Kamut brand grain than in common wheat grown side by side in the same field.
Astonishing selenium levels were recently measured in Kamut grain grown in Saskatchewan, Canada in 2001. Analysis done over 23 samples of Kamut grain indicated a selenium content ranging from 1600 mcg/kg to 7100 mcg/kg. These levels being so exceptionally high, a double check analysis was done for verification: the outcome was confirmed!
The 2000 Souci-Fachmann Kraut tables (Germany) mention an average of 21 mcg/kg of selenium for common wheat.

5.2.2.5. Common bread: a source of selenium?
A 2002 UK study reveals that selenium levels in British bread-making wheats are 10 to 50 times lower than in their American or Canadian counterparts. The study concludes that bread made with such wheat will fail to help consumers meet the recommended selenium intake.

5.2.3. Glycemic index
Most Kamut products have a very low glycemic index. This means that glucose is liberated very slowly during digestion and supplies energy during a long period of time. Low glycemic foods are very important for diabetics, dieters and athletes who look for foods that do not stimulate insulin and fat-storage.

Five Kamut pasta products received the "Low Glycemic" Seal of Approval from the Glycemic Research Institute, Washington, D.C.
A few other Kamut products have been tested and received a Glycemic Index rating. These tests showed that the larger the Kamut particle in the product, the lower the Glycemic Index rating. Bob's Red Mill Kamut Cereal had a low rating of 43. Great Harvest Kamut Bread had a 57 GI rating. Puffed Kamut cereal had a much higher glycemic index. Other tests are continuing.
The glycemic tests were done by Thomas M.S. Wolever, M.D., Ph.D., Glycaemic Index Testing Inc., 135 Mavety St., Toronto, Ontario, Canada M6P 2L8. He is co- author of “The Glucose Revolution” and “The New Glucose Revolution”, and working at the University of Toronto.

Press release from the Glycemic Research Institute, Washington D.C.

See the original publication

PRESS RELEASE
JANUARY 18, 2001

The Glycemic Research Institute in Washington, D.C. announced today that five products from the Kamut Association have been approved as LOW GLYCEMIC. The coveted Seal of Approval from the Institute designates that a food does not overly stimulate insulin and does not stimulate the main fat-storing enzyme, Lipoprotein Lipase (LPL).

Diabetics and persons concerned with insulin look for the GRI Seal of Approval when selecting diabetic-friendly products.

The five products that received the Seal of Approval are:

Kamut Linguine
Kamut Spaghetti
Kamut Spiral Pasta
Kamut Mixed Grain Spiral Pasta
Kamut Gemelli Pasta

Diabetics, hypoglycemics, dieters, and athletes try and avoid High Glycemic foods since they stimulate insulin and fat-storage. Consumers feel that the Seal of Approval makes it easy to distinguish High Glycemic foods from those that are Low Glycemic.

In GNC stores, the most popular bar on the market carries the GRI Seal of Approval. Athletes seek out Low Glycemic products because they do not imbalance blood sugar levels, which is important in sports events.