Pasta made with Kamut grain has been officially approved as low glycemic by the Glycemic Research Institute in Washington, D.C, heralding good news for pasta lovers who are also diabetic, athletic or seeking to lose weight. Low glycemic foods do not overly stimulate the main fat-storing enzyme, lipoprotein lipase, and because they release into the body more slowly than normal foods, diabetics, who need to balance blood sugars, favour them. Furthermore, slower release also means a decrease in hunger pangs - thus making it easier for people on diets to reduce their food intake.