I've been hearing a lot of mixed things about Kamut lately, and I was wondering if anyone can help me with some of the differences between Kamut and grano duro, which I believe we call durum in America?
I've spent a good bit of time in Italy lately, and the jury seems to be split. In Italy Kamut is very expensive, and some say its simply another example of great American marketing, that these health benefits are a bit exaggerated. Others swear it can change your life. For example, I've heard of it recommended as an alternative for those with gluten or wheat intolerances.
Do you have any personal experience with it, or better, have you come across any hard research relating to the benefits of Kamut (other than simple nutritional facts)?