What is Khorasan Wheat?
It is an authentic ancient Wheat, organically grown and not genetically modified with a natural soft and nutty flavour. An ancestor of modern wheat, Khorasan wheat originated in Mesopotamia, which is situated within the fertile crescent, area in the Middle East stretching from Egypt to the Tigris and Euphrates valleys. This wheat had been virtually abandoned until Bob Quinn, an organic farmer and research scientist, became interested and discovered its exceptional nutritional values in the 1980s. It is sometimes called Kamut which means Wheat in ancient Egyptian.
Why eat it?
It has high nutritional value and is very digestible, with a great versatility. Khorasan wheat provides more energy than modern wheat and contains more proteins, lipids, essential amino acid's, vitamin E and minerals such as zinc, magnesium and above all, selenium, a trace element that is known for its strong antioxidant properties. Given the high percentage of lipids, which could use more energy in the body than carbohydrates, this wheat can be described as high energy grain, a valuable compliment for athletes, people leading busy lives, growing children or, everyone who is looking for high energy and nutrition. Selenium in the soil has been reduced over the years with vigorous agriculture, however khorasan wheat is grown in dry, European selenium rich soils. Selenium is a powerful antioxidant and a deficiency has been linked to an increased risk in cancer, weakening of the immune system, increased cholesterol levels and early degeneration of muscle tissue.
The reason why khorasan is so digestible is that it has not been genetically modified and is similar to how we used to eat wheat hundreds of years ago. Today's wheat has been so genetically messed around with along the way that this is the reason why it has become so indigestible and damaging to most peoples gastrointestinal tracts. It can be used for numerous things such as flour for bread, cake, biscuits etc as well as snacks, cereals, pasta, couscous, pizza etc. Recipes are available on www.kamut.com.
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