Bio & Ancient Grains
The genetic transformation that has undergone modern grain has been too fast compared to our slow adaptability. Modern flours contain more complex proteins, more difficult to digest and responsible for different inflammatory processes. Sensitivity to gluten may be due to the presence of a less digestible, pro-inflammatory protein quota. There is no talk of intolerance that presupposes a genetic predisposition like celiac disease, but an inflammatory potential that involves the health of all.
The Ancient Grains Senatore Cappelli, Farro Monococco, Solina and Khorsan in organic cultivation milled with stone, give integral flours, less exposed to chemical contaminants, rich in fibers and mineral salts and more easily digestable.
Vegan & Vegetarian
Animal fats, milk derivatives, or other products of animal origin are not used.