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Kamut Correction to Spring 2006 Article "Gluten-Free Diets

Edited by: Stephanie Wallner, M.S., Mary Schroeder, M.S., R.D, Pat Kendall, Ph.D., R.D., Colorado State - Fall 2006

We apologize for an error in the article "Gluten-Free Diets" in the last issue of Safefood News. Please note that a correction has been made under "Gluten-free products" to now read "Alternative grains like rice, corn, quinoa, amaranth, millet are being incorporated into gluten-free pastas, cereals, snacks bars and baking mixes, to mention a few." The word "kamut" has been removed.

Kamut (and spelt) have very similar gluten content to that of wheat, so must be avoided by those with gluten-intolerance. However, it is interesting to note that individuals with "wheat sensitivity" can actually tolerate some kamut in their diets on a rotation diet basis. Research has shown that up to 70% of those with "wheat-sensitivity" displayed either no allergic response or minimal response after ingestion of kamut. Of course, anyone with a food allergy or sensitivity should always consult with their doctor before trying potentially reactive foods. For more information on this study, go to: http://www.kamut.com/dutch/allergy/ASSESSMENT.pdf.

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