As a Montanan (where Kamut grain is grown) I have to comment on the above post! The grain was not "developed" by a private company. The grain is in it's original, natural form when given to a man in Fort Benton, MT in the 1940's. He was told it was from a tomb by the man selling it, so the story stuck for a while until Bob Quinn went back to Egypt to try and figure out the "real" story. It is NOT from a tomb, it IS wheat and it DOES contain gluten. Some farmers in the Fertile Crescent region were still growing it on small family plots, but it doesn't yield very high and is not great for mass producing. Almost ALL other wheat has been modified and bred to give higher yields. Kamut grain also used to grow well over there in ancient times before the Nile river was damned up.

That being said, hundreds of people contact Kamut International (the company that promotes and protects the grain) to say they can eat it. Either they are misdiagnosed, or there is something different about Kamut grain. The company is having research done to better understand the properties of Kamut grain. "Kamut" is actually a trademarked name to sell this certain type of wheat that is always organically grown, un-hybridized, high in protein, and many other qualities. Go to their website at www.kamut.com to understand more. Hope that helps, there is a TON of misinformation out there about it!