“As a country, we are well-fed but not well-nourished,” commented Bob Quinn, Founder of Kamut International. “KAMUT® khorasan can build an important bridge back to foods that are more nutritional, rather than just providing cheap volume. Our kids are suffering from an abundance of foods that fed them but do not nourish them. The effect is a whole generation that will grow into adulthood manifesting all the life-threatening diseases that could so easily be avoided.”
The study took an in-depth look at influencers, modifiable factors and interventions that are critical for successfully addressing the gap in recommended and actual consumption of whole grains. In an article explaining the study results, Nicole I. Larson, PhD, MPH, PD, Research Associate, Division of Epidemiology and Community Health, School of Public Health, University of Minnesota, comments that nutrition interventions should provide opportunities for young people to taste a variety of whole-grain foods and that whole-grain products should be more available at home, in schools and restaurants.
As more families look for whole-grains and real food, heirloom grains like KAMUT® brand khorasan wheat will only gain in popularity. KAMUT® brand khorasan wheat has valuable advantages over other wheat products made from modern grain. Its higher percentage of lipids as opposed to carbohydrates classifies it as "high energy wheat." It is organically grown and contains higher amounts of protein and minerals than modern wheat.
This unique tasting whole grain can be found in a variety of (over 2,000) healthy and organic food options on the shelves including breads, pastas, flat breads, cereals, pizza, soups and chili. It can also be purchased as grain or flour for cooking and baking. Its naturally sweet, nutty flavor turns simple recipes into highly nutritious, flavorful meals. KAMUT® brand Khorasan wheat makes it easy to incorporate its highly nutritious whole-grain into family-favorite recipes that can be found on the company website www.Kamut.com.
1 “Whole-grain intake correlates among adolescents and young adults: Findings from Project EAT” by Nicole I. Larson, PhD, MPH, RD; Dianne Neumakr-Sztainer, PhD, MPH, RD; Mary Story, PhD, RD; and Teri Burgess-Champoux, PhD, RD. Journal of the American Dietetic Association, Volume 110, Issue 2 (February 2010) published by Elsevier
Source: Kamut
