Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Is Kamut Gluten-free?
0

19 posts in this topic

Hi all,

Another question from a wheat-free newbie! Is kamut gluten free?

Thanks so much! :)

Christina

0

Share this post


Link to post
Share on other sites


Ads by Google:

No unfortunately its not. Triticale, spelt, kamut, durum, semolina, bulgur and then of course wheat, oats (unless gluten free), barley and rye.

sorry :(

0

Share this post


Link to post
Share on other sites

Kamut is an ancient form of wheat. While its probably lower in gluten than modern wheat, it still has gluten in it. The same goes for spelt. Sorry.

0

Share this post


Link to post
Share on other sites

No unfortunately its not. Triticale, spelt, kamut, durum, semolina, bulgur and then of course wheat, oats (unless gluten free), barley and rye.

sorry :(

Hi, I'm new to gluten-free, about two weeks now.

NB There is a question at the end.

I'm not Celiac, but my interest was sparked by radio mentions of Dr. William Davis' book: "Wheat Belly".

I have been mildly diabetic (managed, not quite well enough) by diet & exercise.

Recently found to have a cataract developing.

On first going wheat-free I was afraid to eat almost anything, but with coaching from a Celiac friend I'm finding safe foods. I recently bought Kamut Krisp, but it's not clear to me whether this has "bad" gluten, so I asked the company. Their response added some info, but it's still not clear.

NB My blood sugar has dropped in the past week from ~8s or 9s to to 6.7 this morning. Not sure if this is due to eating less or avoiding wheat, but it is encouraging.

My understanding from "Wheat Belly" is that the bad effects of modern wheat (cross-bred, irradiated etc) happened only within the last 60 years. Kamut is apparently a "trade name" designed to protect a particular kind of "ancient grain" from genetic etc. manipulation, i.e. if you mess with it, you cannot call it "Kamut".

So my question is:

Is the gluten in Kamut (& other Ancient Grains) subject to the same problems as the gluten in "modern" wheat?

0

Share this post


Link to post
Share on other sites

Kamut is a trademark for Khorasan wheat grown under specific conditions.

Khorasan wheat (Triticum turanicum) is still wheat, and contains the gluten protein that celiacs must avoid.

There have been changes in recent decades to how wheat is grown, but they did not introduce gluten into wheat--it has always been there.

Spelt is another form of wheat sometimes erroneously thought to be gluten-free.

People with celiac disease must avoid all forms of wheat.

1

Share this post


Link to post
Share on other sites




NB My blood sugar has dropped in the past week from ~8s or 9s to to 6.7 this morning. Not sure if this is due to eating less or avoiding wheat, but it is encouraging.

My niece is a diabetic coeliac. Eating or not eating wheat causes NO effect on diabetes ...

0

Share this post


Link to post
Share on other sites

Kamut is a trademark for Khorasan wheat grown under specific conditions.

Khorasan wheat (Triticum turanicum) is still wheat, and contains the gluten protein that celiacs must avoid.

There have been changes in recent decades to how wheat is grown, but they did not introduce gluten into wheat--it has always been there.

Spelt is another form of wheat sometimes erroneously thought to be gluten-free.

People with celiac disease must avoid all forms of wheat.

Thank you for that response, but I'm still not clear.

Perhaps because 'everyone' (except Dr Davis) works on the assumption that the question is "gluten or not-gluten", whereas my understanding of Dr. Davis point is that "modern gluten" is genetically different, and some people's metabolism cannot handle it, so the question should be "bad gluten (modern) or good gluten (ancient)".

He says that since about 1950 the genetic manipulation of wheat by cross-breeding (a years-old practice) and irradiation, a modern technology, which has drastically changed the number of chromosomes and hence the genetics of wheat. Apparently one aim of the irradiation etc was to increase yield by creating 'dwarf' wheat - about 18 inches tall rather than 3 feet, to resist hail damage.

I am not Celiac AFAIK, and don't have a wheat belly, but am trying 'wheat-free' to see if it helps with diabetes, cataracts etc and other ills from Dr. Davis' book.

0

Share this post


Link to post
Share on other sites

My niece is a diabetic coeliac. Eating or not eating wheat causes NO effect on diabetes ...

Dr. Davis says that eating 'healthy all-grain' bread sends blood sugar level up faster and higher than eating candies. I'm thinking of doing some tests (on myself) about that. NB I'm not Celiac and only 'somewhat' diabetic, so reckon I can test that safely.

0

Share this post


Link to post
Share on other sites

Thank you for that response, but I'm still not clear.

Perhaps because 'everyone' (except Dr Davis) works on the assumption that the question is "gluten or not-gluten", whereas my understanding of Dr. Davis point is that "modern gluten" is genetically different, and some people's metabolism cannot handle it, so the question should be "bad gluten (modern) or good gluten (ancient)".

He says that since about 1950 the genetic manipulation of wheat by cross-breeding (a years-old practice) and irradiation, a modern technology, which has drastically changed the number of chromosomes and hence the genetics of wheat. Apparently one aim of the irradiation etc was to increase yield by creating 'dwarf' wheat - about 18 inches tall rather than 3 feet, to resist hail damage.

I am not Celiac AFAIK, and don't have a wheat belly, but am trying 'wheat-free' to see if it helps with diabetes, cataracts etc and other ills from Dr. Davis' book.

For most of us on here, any gluten is bad. This is a Celiac website. This type of wheat may not have as much gluten as modern wheat, but for people with Celiac - wheat is wheat.

You are just trying to eat gluten light so maybe that product would be right for you.

0

Share this post


Link to post
Share on other sites

I have not looked into any genetic differences between modern vs. ancient forms of wheat, so I couldn't speak knowledgeably about that. However, there does seem to be some evidence that even in ancient times, celiac disease existed, so whatever differences exists, ancient wheat doesn't seem to have been any better for a celiac's body.

As an example, last year, the remains of an ancient roman woman were found which showed signs of the roman having suffered from celiac disease.

http://glutenfreeville.com/research/ancient-roman-gluten-death-seen#respond

0

Share this post


Link to post
Share on other sites

Speaking as a scientist: modern wheat has been bred with multiple copies of the chromosomes (DNA, genes) that exist in old forms of wheat. It's possible that the older forms of wheat produce less of the gluten protein than do the modern varieties because of having fewer copies of the gluten genes. What I have not seen discussed is whether the amino acid sequences of the modern gluten proteins are different from the ancient ones, because that could make a difference in how your body reacts to them if the difference is great enough. Without having more information, it's hard to determine from the info in this thread what the difference between modern and ancient gluten is. The safest thing to do is to avoid any kind of wheat.

And as for wheat raising blood sugar, yes that's entirely possible because wheat flour is high in starch, and starches (carbohydrates) are broken down into simple sugars. It's not just what you think of as sugars that raise blood sugar, it's starches as well, so a bag of chips or bowl of rice or slice of bread will indeed contribute to blood sugar levels. Giving up wheat and replacing it with rice flour, cornstarch and tapioca like most commercial gluten-free replacements probably will still fill your diet with simple carbohydrates that can raise your blood sugar. But avoiding not just wheat, but its replacement starches as well, can make your diet easier on your body. Fruits, veggies, meat, eggs, nuts - all low carb (well, maybe not the fruit) and better for you than a slice of bread.

By the way, Dr. Davis has a website that talks more about this - I think you can look up "Track Your Plaque" to find out more.

0

Share this post


Link to post
Share on other sites

I have not looked into any genetic differences between modern vs. ancient forms of wheat, so I couldn't speak knowledgeably about that. However, there does seem to be some evidence that even in ancient times, celiac disease existed, so whatever differences exists, ancient wheat doesn't seem to have been any better for a celiac's body.

As an example, last year, the remains of an ancient roman woman were found which showed signs of the roman having suffered from celiac disease.

http://glutenfreeville.com/research/ancient-roman-gluten-death-seen#respond

Very interesting - this is the kind of info I've been looking for.

But surprising - in most(?) cases, when something that negatively affects significant numbers of people, the susceptible people get bred out of existence by evolution.

0

Share this post


Link to post
Share on other sites

More interesting facts, thank you.

Speaking as a scientist: modern wheat has been bred with multiple copies of the chromosomes (DNA, genes) that exist in old forms of wheat. It's possible that the older forms of wheat produce less of the gluten protein than do the modern varieties because of having fewer copies of the gluten genes. What I have not seen discussed is whether the amino acid sequences of the modern gluten proteins are different from the ancient ones, because that could make a difference in how your body reacts to them if the difference is great enough. Without having more information, it's hard to determine from the info in this thread what the difference between modern and ancient gluten is. The safest thing to do is to avoid any kind of wheat.

And as for wheat raising blood sugar, yes that's entirely possible because wheat flour is high in starch, and starches (carbohydrates) are broken down into simple sugars. It's not just what you think of as sugars that raise blood sugar, it's starches as well, so a bag of chips or bowl of rice or slice of bread will indeed contribute to blood sugar levels. Giving up wheat and replacing it with rice flour, cornstarch and tapioca like most commercial gluten-free replacements probably will still fill your diet with simple carbohydrates that can raise your blood sugar. But avoiding not just wheat, but its replacement starches as well, can make your diet easier on your body. Fruits, veggies, meat, eggs, nuts - all low carb (well, maybe not the fruit) and better for you than a slice of bread.

By the way, Dr. Davis has a website that talks more about this - I think you can look up "Track Your Plaque" to find out more.

0

Share this post


Link to post
Share on other sites

Evolution will only breed you out of existence if your mutation is something severe enough to prevent you passing on your genes. Gluten-sensitive people still are able to have plenty of kids, for the most part, even if their bloating and gas make them occasionally unattractive :lol: .

0

Share this post


Link to post
Share on other sites

Evolution will only breed you out of existence if your mutation is something severe enough to prevent you passing on your genes. Gluten-sensitive people still are able to have plenty of kids, for the most part, even if their bloating and gas make them occasionally unattractive :lol: .

Plus some of us don't develop real serious symptoms until adulthood. Since celiac often requires a trigger event for women that trigger can be childbirth. By then of course the associated genes have been passed.

0

Share this post


Link to post
Share on other sites

Speaking as a scientist: modern wheat has been bred with multiple copies of the chromosomes (DNA, genes) that exist in old forms of wheat. It's possible that the older forms of wheat produce less of the gluten protein than do the modern varieties because of having fewer copies of the gluten genes. What I have not seen discussed is whether the amino acid sequences of the modern gluten proteins are different from the ancient ones, because that could make a difference in how your body reacts to them if the difference is great enough. Without having more information, it's hard to determine from the info in this thread what the difference between modern and ancient gluten is. The safest thing to do is to avoid any kind of wheat.

If you toss the toxic gliadin fragments into BLAST, all sorts of wheat relatives and grasses come up. Aegilops tauschii, an ancestor of modern wheat, comes up with particularly long matches and even has the toxic 33-mer peptide. I don't know who this Dr. Davis person is, but clearly he has not bothered to do his homework.

0

Share this post


Link to post
Share on other sites

Kamut is wheat and it is not gluten-free.

Scott

1

Share this post


Link to post
Share on other sites

If you toss the toxic gliadin fragments into BLAST, all sorts of wheat relatives and grasses come up. Aegilops tauschii, an ancestor of modern wheat, comes up with particularly long matches and even has the toxic 33-mer peptide. I don't know who this Dr. Davis person is, but clearly he has not bothered to do his homework.

Thanks for doing the work! I should have known that someone here would know what the sequence was and how to BLAST it. Maybe the older wheats had low enough amounts of the proteins to not be a problem, but our guts aren't adapted to what's in the modern wheat for sure.

0

Share this post


Link to post
Share on other sites

Kamut grain is still a wheat grain containing gluten. Other wheat grain has been hybridized so it now contains more gluten than before. I am not celiac but need a gluten free diet due to auto immune disease. To get the health benefit of gluten free you must be 100% gluten free, one grain can trigger immune response reaction. NO one can digest gluten, but if you have an intact healthy digestive system you wont have a problem with it, it will go out as it came in (undigested), but if you have gaps in the gut wall (leaky gut) undigested gluten will pass into the blood stream and cause an allergic response ie: unwanted symptoms, like...headache, migraine, body aches & pains, sinus, fatigue, and many more. so dont eat kamut grain.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      103,418
    • Total Posts
      917,668
  • Topics

  • Posts

    • Italian pasta
      Get some celiac travel cards to print off and keep in your wallet.  Present them to your waiter.   http://www.celiactravel.com/cards/ Tell the airline that you need a gluten free meal, BUT take food with you because odds are the airlines will make a mistake.   As far as the wheat pasta.....some folks say the wheat is different.  I personally think they are kidding themselves.  There is no scientific proof that I have found to support this theory.  (Anyone want to present such data?)  Italy, from what I heard is great for celiacs.  I'll know for sure this summer!  I'll be there!   As usual, we plan on bringing some packable food, but we are good at shopping at grocery stores for food and picnicking when traveling.  I expect foods at grocery stores to be clearly marked as they were in Great Britain since they are part of the EU.  
    • Villous atrophy with negative tTG IgG/IgA, high Gliadin IgA!
      It looks like you have a few options that you need to consider pursuing: 1.  Get back to your doctor and tell him to figure out what's wrong with you.  Take a friend because it helps to have someone listen and take notes who is not the patient.  Get copies of all lab reports and doctor notes always and keep a file on yourself to share with future doctors or to monitor your progress.   2.  Ditch this GI and get a new one (SIBO is real per my celiac savvy GI).  Take a friend with you.   3.  You say you are lactose intolerant.  Experiment by going lactose free for six months -- not just a few days.  This will help to promote healing and help determine if milk (lactose or proteins) are causing villi damage and not gluten. 4.  Recognize that some celiacs test NEGATIVE to antibodies.  Per Dr. A. Fasano and Dr. Murrary, based on their clinincal experience and recent data just published, they estimate that 10 to 20 percent of celiac disease patients test negative to the serology screening test. That means consider yourself a celiac and stop your gluten intake for at least six months.  Normal vitamin and mineral levels do not rule out celiac disease.   5.  Recognize that you can multiple reasons for villi damage.  That's why a second consult with a celiac savvy GI is important.   Good luck!    
    • Continued Symptoms
      Try keeping a food and symptom diary.   She could have allergies or intolerances.  But, again, I am not a doctor!  I am healed from celiac disease, but I still react to certain foods and have allergies.  Those will probably never go away as I have been plagued with them all my life (as my siblings have too).  She could have a milk protein intolerance and not just lactose.  Eliminate all dairy too see if it helps.   Speech really normalizes by the age of 8.  I can not say if your public school will evaluate her.  My home-schooled friends are still monitored by the state and receive state funding.  So, I would assume they would receive all the same benefits.  Try calling.  
    • Weeks in and feeling no better
      Let me tell you that based on what people post on this forum, it takes MUCH longer to heal.  In theory,  it should just take a few week on a gluten diet to promote villi healing.  Your body is constantly regenerating new cells in your gut on a daily basis.    Why the delay?   First,  it takes a long time to really master the gluten free diet.  So, in the beginning, dietary mistakes are often made which can delay the healing time.  Second,  celiac disease is an autoimmune disorder triggered by gluten causing a "flare-up" which can be measured by the level of antibodies in your system.  Antibodies can take weeks, months or years to come down.   Third,  there's the type of damage done to your body to consider (e.g. bone damage, depleted iron levels).  Usually anything neuro takes much longer to heal. Has your doctor checked you for nutritional deficiencies?  If not, ask.  You might be really low on a vitamin or mineral.   You could be low on digestive enzymes (actually they can not be released in a damaged gut).  So even when eating gluten free foods, your body is not digesting and absorbing the necessary nutrients.  You could help the healing process by taking gluten free supplements and enzymes.   But it is best to see what you are actually deficient in.   Most of these deficiencies resolve with time. Finally, my parting words of wisdom (as passed on by many of our members), is patience.  I know.  Hard to be patient when you want to feel well, but it will happen.   Hang in there!  
    • Gluten and panic attacks
      Now if everyone out there who probably has a gluten problem adopted your attitude, they would be having a much better life.  After over 10 years gluten-free myself, who really cares about gluten pizza? I go months without gluten free pizza, which is very good by the way, and I am not an emotional wreck.  Imagine!  Glad you feel better and yes, it was the wheat!
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
    • ChiaChick  »  Peaceflower

      Hi Peaceflower, Just wanted to say thank you for the chat.
      · 0 replies
    • ukuleleerika

      Hello! I am new to this Celiac website... Is there anyone out there with Celiac AND extensive food allergies? My allergies include shellfish, dairy, eggs, cantaloupe, kiwi, mango, nuts, oranges, red dye, and more I can't think of. I went to the allergist about a year ago to see why I wasn't feeling well, and once everything was eliminated, I still didn't feel well. We did more testing to find out I had celiac as well as allergies to cattle as well as rye grass (I live on a farm basically). This was back in January 2016. I recently had my endoscopy with the gastroenterologist a week ago. I have no idea what to do or what to eat... So fish and potatoes for me!
      · 2 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,550
    • Most Online
      1,763

    Newest Member
    Tam Tam
    Joined