Kamut International celebrated its 30th year exhibiting at the Natural Products Expo West (NPEW) trade show at the Anaheim Convention Center this past March. NPEW is the world’s largest natural, organic and healthy products event. This year, there were more than 77,000 attendees and 3,000 exhibitors, an increase of nearly 7 percent over 2015. Exhibiting at the show has been instrumental to the success of KAMUT® Brand khorasan wheat, now used by hundreds of food companies throughout the world in thousands of food products.
To mark the 30th year of the introduction of the organic specialty grain KAMUT® Brand khorasan wheat, KI celebrated with photos, cake, cowboy hats, and gave away a signed Monte Dolack print.
KI founder and president, Bob Quinn, displayed a photograph from the 1986 show that included him, his parents Mack and Dordy Quinn, and their booth with a stone mill. The photo reminded everyone of the humble beginnings of the KAMUT® Brand project.
Bob was inducted to the New Hope Media Hall of Legends, for his contributions to the organic and natural products industry. Also, his Kracklin’ KAMUT® Roasted Ancient Grain Snack was one of three finalists for a NEXTY award in the new organic products category. The popular snacks were sampled throughout the show.
Once again, Chef Mark Cleveland with Avanti Natural, served a delicious whole grain KAMUT® wheat salad. Eden Foods provided the popular ditalini pasta samples. Jolly Oak provided samples of its new “Mom Made” Good for You Granola in Dark Chocolate and Coconut, Honey and Oats, and Nutz 4 S’mores flavors. The show provides a great place to catch up with old friends and introduce new friends to premium KAMUT® Brand khorasan wheat.
Recognizing that the grain processing industry changed in 1870, “Bake Like it’s 1869” is the motto of Grainstorm, of Toronto, ON. David Zivot saw that modern milling methods of the Industrial Revolution and the laboratory-based growing strategies of the Green Revolution produced a white, fiber-free, shelf stable flour from hybridized grain produced with synthetic fertilizers and pesticides. He believes these industrialized products result in poor quality, low nutrition, highly processed food and widespread gluten intolerance. Grainstorm’s answer to industrialized food is freshly stone-ground whole meal organic ancient grain and heritage wheat flour.
Organic fresh ground flour has a short shelf life because it includes the fatty acids from the bran and germ so the best way to use it is to freshly grind only the flour you need. From their website, Grainstorm sells European-made hand-crank and electric mills and flakers. The mills are simple to use and fast. Grainstorm markets whole grains like KAMUT® khorasan wheat, spelt, oats, and Red Fife for use in the mills. Grainstorm also sells stoneground baking mixes preserved using sate of the art vacuum sealing in four-layer pouches. Their Golden KAMUT® Wheat Muffin Mix, Ancient Grain Muffin Mix, Ancient Grain Cookie Mix, and Ancient Grain Muffin Mix all contain KAMUT® Brand khorasan wheat.
In the study, volunteers with type 2 diabetes were supplied products made from organic ancient KAMUT®wheat and products made from organic modern wheat.
The three main takeaways from this study and our growing body of research are:
Despite the demonization of wheat by some “experts,” recent published studies including this most recent study demonstrates is that it’s the quality of the wheat that is important. Ancient wheat differs from modern wheat because it hasn’t been modified over the last 60 to 70 years, and still provides a plethora of vitamins and minerals, iron, fibers and antioxidants naturally.
Not all carbohydrates are your enemy. Nutrient dense good carbs are beneficial for you and are necessary to maintain good health. In addition, some carbs, like those found in ancient KAMUT® khorasan wheat, can help stall diabetes.
Consumption of KAMUT® khorasan wheat also helps reduce inflammation. This is especially important for diabetics, as it may lead to the reduction of secondary complications brought on by further vascular deterioration leading to circulatory problems and capillary malfunctions.
According to the International Diabetes Federation, diabetes is one of the largest global health emergencies of the 21st century. It has risen to epidemic proportions worldwide: 415 million adults, or one in 11, have diabetes, and this number is estimated to increase up to 642 million adults, or one in 10, by 2040. Diabetes also has a substantial economic impact on countries and national health systems. The majority of countries spend between 5% and 20% of their total health expenditure on treatment of diabetes and related complications. With such a high cost, the disease is a significant challenge for healthcare systems and an obstacle to sustainable economic development.
KAMUT® Wheat Flour Tortillas
¼ cup coconut oil
2 cups KAMUT® white wheat flour
1 teaspoon of kosher salt
¾ cup ice water
1. Measure out the solid coconut oil and add it to a small dish, transfer to the freezer for 5 minutes.
2. Add the flour and salt to the work bowl of a food processor. Using the steel blade, pulse to combine. Add the cold coconut oil and pulse until mixture resembles coarse crumbs. Add the ice water and process until a cohesive dough forms.
3. Turn dough out onto a lightly floured board and knead until smooth, about 1 minute.
4. Cover the dough with a damp cloth and let rest for 10 minutes.
5. Tear off a portion of parchment paper and place on a work space. Heat a heavy skillet or griddle, over medium-high heat, cast iron is my choice.
6. While the griddle is heating, divide dough into 8 equal pieces. Dust your work board with flour, flatten each ball into a round disc and roll into an 8-inch round. If you like a thicker tortilla roll to about 6-inches. Place rolled tortilla onto the prepared parchment paper, cover with a light cloth and proceed with the remaining tortillas. Keep the rolled tortillas covered with the cloth until cooked. Do not stack the uncooked tortillas directly on top of each other, parchment paper between them will prevent them from sticking to each other.
7. Place one rolled tortilla on the griddle and cook until bubbles form on the top and the bottom side has light browned spots, 15-30 seconds. It may be necessary to adjust the temperature of the griddle. Flip tortilla with a metal spatula and cook until second side develops light browned spots, 15-30 seconds longer. Transfer tortilla to a plate and cover with dish cloth. Repeat with remaining balls of dough. Serve immediately while still warm.