The Khorasan wheat, or Pharaoh’s grain, has a fascinating history since its discovery in the Egyptian tombs. It has many more benefits as compared to the conventional form of wheat. It was discovered in America when a soldier sent his father (who was a farmer) some seeds of Kamut.
Since Kamut contains more protein, lipids, amino acids, vitamins, and minerals, it is a healthier alternative to regular wheat. As compared to modern wheat, Khorasan wheat has 40% more protein. Higher lipid content is known as a high-energy grain since lipids provide more energy than carbohydrates. Here are the different ways Kamut can help regenerate the body.
Keeps Bones Healthy
Manganese plays an important role in maintaining and supporting a healthy bone structure. This mineral reduces bone loss, especially in aged men and women more prone to fractures and weak bones. While it helps balance hormones and enzymes in the body, manganese also maintains bone metabolism. Research shows that manganese is also necessary to improve bone density and calcium, zinc, and copper. 
Women undergoing osteoporosis tend to have lower manganese levels in the body compared to others with higher bone density and manganese serum levels. To reduce bone damage, it is advised to consume Kamut and manganese-rich foods daily.
Gut health is highly important for each individual, and Kamut being high in fiber not only aids digestion but also improves the system’s functioning. Fibrous carbohydrates in the grain make you feel fuller and increase nutrient absorption in the digestive system while removing toxins from the body. This stops constipation from occurring.
Moreover, zinc is known to aid digestion and keep chronic digestive issues at bay. Since Kamut is rich in zinc, it helps in the digestive process.
Detoxifies the Body and Liver
Frequently facing bloating, fatigue, headaches, skin problems, or even bad breath may mean that your liver needs to be detoxified. Phosphorus, which is found abundantly in Kamut, plays an important role in cellular activities daily. Phosphorus helps detoxify the kidney while removing harmful toxins from the body.
By adding Kamut to your daily diet, you can maintain healthy phosphorus levels in the body. The kidney and liver rely on electrolytes such as phosphorus to cleanse the body and maintain optimal sodium and uric acid levels. 
High in Protein
Kamut contains high levels of protein which actively works to build hormones, coenzymes, and blood cells in our bodies. A high-protein food makes you feel full quickly, ensuring you eat less and gain nutrients from the meal. With the help of protein-rich foods, you can easily manage weight loss or weight maintenance. 
Zinc found in Kamut also helps the body fight the common cold and flu. Research shows that people with a high zinc intake tend to go through fewer viral infections and colds.
The Khorasan wheat is also called a brain food because of its high manganese content. This mineral plays a vital role in cognitive function; hence, it is essential for a healthy brain.
It fascinatingly found its way to New York. A soldier based in Egypt was given this special grain which he mailed to his father in the USA in 1949. However, the farmer had no luck with the grain. It was highly unsuccessful until 1977 when a farmer and his sons started the cultivation of this grain, and it became known as the trademark Kamut rather than Khorasan wheat. This wheat is now sold as Kamut in local markets everywhere.
Kamut Side Effects
Even though it is a highly nutritious and beneficial grain, there may be certain side effects that you should keep in mind before consuming it. While it is low in gluten and easily digestible compared to other grains, it can still be problematic to those who are gluten intolerant or have celiac disease.
Since our body is used to other grains, you should always start in small quantities when using it. You may have allergies to the grain and face skin rashes, irritation, nausea, and headaches. You can test the grain before using it for daily consumption. 
Is Kamut Gluten-Free?
While Kamut is lower in gluten than other grains, it still contains a significant amount of gluten. You should avoid using Kamut in your diet if you have severe gluten intolerance or celiac disease. However, due to its lower gluten content, it is easily digestible.
How to Cook Kamut?
Cooking Kamut and using it in everyday recipes can be pretty fun, and you can continue experimenting with other ingredients to see how you enjoy the grain. To make Kamut, you should soak the grain kernels through the night so they can soften up. Keeping the ratio of 1 cup of Kamut to 3 cups of water, you should boil it and then let it simmer for up to 40 minutes. 
While there may be other ways to use the grain, this is the most common and convenient method.
You can add a lot of taste and variety to the Khorasan wheat. Kamut can be a great alternative to oats as part of your breakfast. You can add honey, nuts, and fruits to add more flavor. Moreover, you can use Kamut pasta to make tasty pasta dishes for lunch or dinner. The best way to use Kamut is to add it to soups, stews, or salads, which adds a great texture to your food.
Moreover, Kamut can be added to any stir-fry dish or used as a side dish to grilled chicken or fish.
Kamut is an excellent way to add protein, fiber, and other minerals into your diet. However, you need to be careful since it contains gluten. Moreover, Kamut can be added to a variety of dishes or can be eaten on its own in salads as well.
Disclaimer: This article is only a guide. It does not substitute the advice given by your own healthcare professional. Before making any health-related decision, consult your healthcare professional.
Editorial References And Fact-Checking
- Bae, Y. J., & Kim, M. H. (2008). Manganese supplementation improves mineral density of the spine and femur and serum osteocalcin in rats. Biological trace element research, 124(1), 28–34. https://doi.org/10.1007/s12011-008-8119-6
- Patel, B. Y., & Volcheck, G. W. (2015). Food Allergy: Common Causes, Diagnosis, and Treatment. Mayo Clinic proceedings, 90(10), 1411–1419. https://doi.org/10.1016/j.mayocp.2015.07.012
- Nadkarni, G. N., & Uribarri, J. (2014). Phosphorus and the kidney: What is known and what is needed. Advances in nutrition (Bethesda, Md.), 5(1), 98–103. https://doi.org/10.3945/an.113.004655
- Leidy, H. J., Clifton, P. M., Astrup, A., Wycherley, T. P., Westerterp-Plantenga, M. S., Luscombe-Marsh, N. D., Woods, S. C., & Mattes, R. D. (2015). The role of protein in weight loss and maintenance. The American journal of clinical nutrition, 101(6), 1320S–1329S. https://doi.org/10.3945/ajcn.114.084038