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Gluten in Ancient Sicilian Grains: A Treasure for Health:

In recent decades, industrial agriculture has led to the selection of modern grains that have been genetically modified to increase yield and resistance. However, this transformation has had a profound impact on the quality of the gluten contained in these grains. The gluten of modern grains is tougher, more complex and much harder to digest. This form of gluten is often associated with intestinal disorders, chronic inflammation and an increased incidence of gluten intolerance and sensitivity, even in non-celiacs.

In stark contrast, ancient Sicilian grains - such as Timilia, Russello and Perciasacchi - preserve an original genetic structure that has not been altered by industrial selection. The gluten contained in these grains is more simple, noble and natural. This type of gluten does not create inflammation in the stomach, is more easily digested and is more tolerable even for those with non-celiac gluten sensitivity.

The benefits of ancient grains do not stop at gluten. These grains are rich in fibre, mineral salts and natural antioxidants, and are grown sustainably, respecting the rhythms of the earth and without the intensive use of pesticides or chemical fertilisers.

Choosing Sicilian ancient grains therefore means making a choice of health, respect for the environment and rediscovering our food roots. Their noble gluten is not an enemy of our body, but an ally that nourishes without inflaming. Visit Pastificio Minardo for more info...

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