Ancient Grains IMPROVE Health and Gut Microbiome

By: Moms Across America and Food Integrity Now

Over the past ten years, the food industry in American has been turned topsy turvy. All of a sudden millions of people can’t or don’t want to eat wheat….after thousands of years of major civilizations eating wheat with every meal. Suddenly, people feel rashy, irritable, fatigued, and even sick after eating a simple piece of bread. What happened? Bob Quinn, PhD. 30 year regenerative organic farmer, and author explains how upside down the food system has become- growing cheap processed food rather than healthy nutritious food in his new book Grain by Grain. Is Kamut Korasan Wheat different?

Bob Quinn

A major part of that cheap, processed food is wheat. Modern wheat (with a modern hybrid protein called gliadin which can cause allergenic intolerances), white, processed grain products, or whole grains that have high levels of glyphosate residue…have been destroying our gut microbiomes and increasing the skyrocketing autoimmune diseases for the past decade or more.

But, Kamut Khorasan Wheat IS different.

In a double-blind study, the participants who ate a diet with organic ancient grains versus organic modern wheat fared far better:

  • Pro-inflammatory cytokines were reduced by 20-30%
  • Bad cholesterol or LDL went down by 8.1%
  • Within 6 weeks IBS participants experienced a significant decrease in bloating, fatigue, diarrhea and stomach pain.
  • Macrophage inflammatory proteins decreased 38.9%
  • Insulin levels went down by 24%
  • Increased levels of health-promoting mutualists of the gut microbiota.

This is great information and we now know what Bob Quinn has been hearing from many who have tried Kamut. Food Integrity Now spoke with Bob Quinn of Kamut International who is one of the authors of Grain by Grain, A Quest to Revive Ancient Wheat, Rural Jobs and Healthy Food. Quinn, an organic farmer, plant biochemist, and healthy food advocate shares a compelling story about farming and the lessons he has learned as a plant biochemist, a farmer, and a businessman. (Full Interview here). He talks about how he was introduced to an ancient heirloom grain, which he named Kamut. He later discovered this ancient grain originated in Mesopotamia and is khorasan wheat. He trademarked Kamut to keep its purity and to make sure it is always grown organic. Kamut does have gluten but it is very different than the modern wheat grown today. Could it be the answer to gluten sensitivity? One thing is for sure, that discovering Kamut changed Quinn’s life!

Grain by Grain

Quinn has also contracted many peer-reviewed studies on this ancient heirloom grain, 31 one of them so far. He shares several of those results with us which you might find very surprising. His book is a journey of discovery and it might just might be an answer to gluten sensitivity as well as improving health.

This farmer is an advocate for organic regenerative farming and shares how organic agriculture can bring back rural jobs. Quinn talks about how organic time-tested farming practices can replace toxic pesticides and fertilizers which are ruining the health of so many.

In reading Grain by Grain, it’s evident early on that this is as much of a story about how to create a high-integrity, win-win business model as it about the story behind discovering Kamut.

Don’t forget to check out our healthstore where right now, AirDoctor and Aquatru have some great pre-holiday sales! Follow the links in the store to their sites for details! Thanks for supporting Food Integrity Now.


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