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Gluten: Intolerance or... Intoxication? One of our videos...

25.07.14

Feeding
An increasing number of people are discovering that they are intolerant to gluten. But what is gluten? Here's the Wikipedia definition:



Over the years, a process of standardization of seeds has been consolidated, for industrial and commercial purposes, which has led to the production of flours with a high gluten content, this to the advantage of faster leavening of bread. This strong selection has also resulted in the loss of some proteins found in 'ancient grains'. So here is the reason for the research of the El Tamiso cooperative in the recovery of varieties considered outdated because they are not “attractive” from a commercial point of view. The varieties called “ancient grains” guarantee the presence of different proteins, a lower amount of gluten and often less elastic than modern grains and provide qualitatively more balanced flours.

In the following video, the instructive opinion of our partners Valerio Abbiate (Modena) and Giovanna Furlan, (Pianiga, Venice).





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