Ancient wheat species: Once you try them, you can't go back
Source: https://www.superfoodevolution.com/ancient-grains.html
Italy has been a huge producer of cereal for ages. Almost all the Italian regions has several areas suitable for wheat cultivation.
I was born in the countryside of Verona, in a village that was in the middle of many different lands of maize and wheat. With my father when I was a kid, we were going into the lands to do gymnastics together: running towards the land, some stretching, some push-ups, abdominals and so on. And at the end of the training, in September when maize cobs were ready, I was allowed to take one down with a karate kick.
I hated doing gymnastics BUT all the suffering was worth for that simple kick I could make at the end of it. And such gymnastics made me more resilient to long efforts as from the kid-age I started doing it.
Source: https://www.nutritionlinkservices.com/ancient-grains/
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A few years ago, through an entrepreneurial network I am still attending, I got in touch with a small innovative start-up from Verona that was (and is) farming ancient species of wheats. They are grain farmers since three generations and they have now started a branch to sell baked products made of their flours from specific and professional bakers.
They suggested me to get in touch with them as they were interested into monitoring their supply chain with the Blockchain.
Anyway, I had not idea about what “ancient wheat” was, so our first appointment lasted about two hours when they explained me all the organoleptic properties of ancient grains and how much more they are digestible from the human body.
Gluten: different source equals to different digestibility
The Gluten Index, represented by the “W” letter. Different flours mean different gluten index and therefore different time to be digested from our body and different properties for its manipulation and mixing.
For example, the Manitoba flour which is (unfortunately) widely used for bread/pizza/biscuits has a W index up to 200-300, meaning that is quite “gummish” and easy to mix when preparing baked products. Anyway, Manitoba quality is not as high as other flours in terms of digestibility but it’s easy to use in mixtures for baked products.
Ancient wheats have a W index of about 70-100, making them more difficult to create a homogeneous and malleable mixture BUT being much more digestible from our body.
An interesting thing, is that the lower the W index, the more digestible a flour is because it’s easier to decompose it into our stomach and intestine.
Another test that is made to see how much a flour is digestible is putting the baked product into the cold water and see how much time it takes to decompose in the water.
Statistically, the higher the W index the longer the decomposition time therefore the longer the time to digest the flour.
Right now, I want to present you one of the best company in Italy producing this type of products. In my Yoga school different people have already started using them as they tried and found many benefits in eating well: more energy, more satiety, and better feelings into the digestive system.
<img src=" https: images.ecency.com DQmfMh8Xdk3WLSwUFr2Fp8PTbnV74KrakPq5aVoMZjHz7B1 image.png alt="">
https://www.damontenatural.com/2-home
In this specific moment they also have offers about their products, like some special pasta, like the following one
Using the code PROMO5, if you will buy anything from the website you will get a 5% discount that they usually keep for loyal customers but since they are trying to reach out more people and markets, they allowed me to share it here.
They not only have Pasta, but they also make a lot of other Baked products, besides flour. So if you are thinking to introduce original Italian flours or simply use them, make sure to give a look to their website!
You can get access to the SHOP from the following link
https://www.damontenatural.com/2-home
If you will show some interest or you will be curious about this products, I can even try to arrange a video-interview with Angela, the CEO and Founder of the company.