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Description: Kamut is a grain native of Mesopotamia, which was cultivated by the Egyptians 6000 years ago. It was rediscovered by an American farmer that decided to return and spread its cultivation. With enhanced nutritional value and adaptability to the environment, this progenitor of wheat with thick glumes has a sweet and full taste. Studies concerning this grain document that it has kept its genetic patrimony intact, meaning it didn’t suffer alteration and/or manipulation. The whole Kamut grain is rich in proteins, fats, carbohydrates, fiber, minerals (especially selenium) in greater percentages than the grain of the same family. Even though this variety contains gluten, the content is low and it has been found to be more easily digestible by people who may have slight allergic tendencies.