Should you eat kamut?

In conclusion, significant improvements in both IBS symptoms and the inflammatory profile were reported after the ingestion of ancient wheat products. It’s a modest experience, but a persuasive one. IBS has become nearly synonymous with “non-celiac gluten intolerance” (NCGI), i.e., celiac disease-like symptoms but without the accompanying small intestinal destructive changes. (In a recent consensus document, for instance, it was suggested that IBS and NCGI were one and the same.) But, as the assessment of inflammatory markers in this study and others suggest, it does not mean that IBS/NCGI are benign nor does it mean that they are a matter of mind over matter–they are very real and have very real health implications, not to mention putting yourself at risk for endoscopy by a revenue-hungry gastroenterologist. We know that the gliadin proteins, glutenins, wheat germ agglutinin, trypsin inhibitors, alpha amylase inhibitors, and gibberellin genes are different in modern semi-dwarf strains of wheat compared to kamut and other ancient strains of wheat. Does this mean that, because kamut, emmer, einkorn, and spelt–all ancient traditional strains of wheat–are less harmful, they are therefore harmless? No, it does not, any more than low-tar cigarettes are healthy because they have less tar. When humans consumed such ancient strains of wheat, tooth decay exploded, crowded teeth and changes in childhood facial structure appeared, and iron deficienc...
Source: Wheat Belly Blog - Category: Cardiology Authors: Tags: Ancient forms Source Type: blogs