Glutenlight - Page 3 of 26 - grani con glutine leggero e tollerabile

Gluten Light no profit website presentation

Gluten Light why?

The scientific community has long highlighted the presence, increasingly accentuated, of a syndrome attributable to the consumption of products containing gluten distinct from celiac disease. The non-celiac gluten sensitivity, even if it regards a small percentage of the population, is in continuous progression and, in any case, concerns a segment that is no longer negligible. It is necessary to reconsider the use, in these cases, of grains with a less tenacious gluten, more digestible that is more tolerable even in cases of gastro-intestinal inflammation. Many scientific researches on ID331 einkorn wheat hope (for example) to use this grain to increase the prevention of celiac disease.

“Although noticeably less harmful, the monococco is not however suitable for patients who have already manifested celiac disease,” Gianfrani points out. “Instead, it may have good effects on the development of the disease in subjects at high risk of celiac disease. In fact, since there is a close correlation between the amount of gluten taken and the threshold to trigger the adverse reaction, a preventive action could be to use grains with lower gluten content. Therefore a grain like the einkorn that contains a more digestible gluten, and therefore less harmful, could be a valid tool for the prevention of this pathology ”. According to the researchers, even those with gluten sensitivity would welcome a diet based on einkorn. “Today we know that foods made from einkorn wheat are well tolerated even by those who are a part of this eating disorder, which has characteristics different from celiac disease. Therefore, the next step in the research will be to perform the experiments directly on the intolerant subjects to confirm the lower toxicity of the einkorn and bring back to our table an ancient grain “, the researchers conclude. (ISA-CNR and IBP-CNR researchers have shown that einkorn contains a more digestible gluten than common wheat and may be suitable for people sensitive to this substance. The study is published in Molecular Nutrition and Food Research and opens new celiac disease prevention prospects.)”
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“Focus” of the Gluten Light site: the Wheat

• Ancient grains unmodified by hybridizations or other techniques. These are the varieties present in Italy before 1920. They are generally represented by autochthonous populations (landraces).
• Ancient grains obtained by genealogical selection of single lines from the autochthonous populations (landraces) cultivated before 1920. These are the “created” varieties in Italy in the 20-50s. (Most important example: Senatore Cappelli durum wheat).
• Ancient grains cultivated in the past, rediscovered and recultivated from pure seed without any modification. (Example: einkorn wheat ID331).

Depeening:
Evoluzione varietale e qualità in frumento duro (Triticum turgidum subsp. durum): dalle vecchie popolazioni alle attuali cultivar .

Gluten Free: no thanks!

Gluten free reserve it (sparingly) only for those who are celiac. (update 28-08-2020)

“It has been calculated that the annual turnover of the gluten-free sector is around 320 million euros, but of these 105 million euros derive from the consumption of non-intolerant subjects to gluten, who have renounced the illusion of being able to lose weight or make some of the benefits to your health. However, if not properly informed (often their initiative is do-it-yourself), those who have made this choice will continue to ingest gluten traces, because this is also found in the most unsuspected foods (cold cuts, cheeses, packaged products) in general, etc.). The appeal launched by AIC is clear: “No research – explains Giuseppe Di Fabio, president of AIC – has so far demonstrated any beneficial effect for non-celiacs in eating gluten-free, indeed, scientific studies have amply shown that in those who do not it is celiac the exclusion of gluten is useless “. On the contrary, a recent British study cited by Marco Silano, Director of the Nutrition Department of the SSI, shows that: “in non-celiacs the exclusion of gluten does not reduce vascular risk, as some claimed”. (From: The AIC appeal – Italian Celiac Association – on the occasion of the “National Week of Celiac Disease” 13-17 May 2017).

A gluten-free diet brings changes to the intestinal flora: the “good bacteria” decrease, the potentially harmful ones increase. Effects of a gluten-free diet on gut microbiota and immune function in healthy adult humans. Yolanda Sanz.

Depeening:

New:

A Gluten-Free Diet, Not an Appropriate Choice without a Medical Diagnosis

Ana Diez-Sampedro et al. 2019. Hindawi Journal of Nutrition and Metabolism

National Week Celiac Disease 2017 AIC press release

Celiac disease: gluten-free foods that are not always healthy, especially those for children 2017 Repubblica.it.

Is gluten-free better? No, if you are not celiac. Here because. Il Fatto Quotidiano.it – Life and Health – 2019.
High glycemic index of gluten-free products