Who doesn’t love pasta? Pasta is extremely good but we did not find a tasty and at the same time healthier gluten-free pasta until now. Several gluten-free pastas are based on ingredients that we do not want to put in our body. We want pasta that tastes really good and we love to enjoy delicious pasta, but we also want our food to be gentle on the intestines with a low amount of antinutrient, be gluten-free and naturally also organic. We have finally found a small family business in southern Italy that produces gluten-free organic pasta in the traditional way and from the type of flour we want and just the way we want it.
Why do we not want corn or maize in our pasta?
Corn / Maize can contain various forms of mycotoxins in far larger amounts than many other grains. There is a great risk that corn contains aflatoxin - a mycotoxin that comes from three different molds. Mycotoxins are extremely unhealthy. In addition, corn contains more problematic proteins and lectins than the grains we have in our pasta.
Why do we not want brown or whole grain rice in our pasta?
Whole grain rice / brown rice contains more fiber than white rice, but fiber should come from fruits and vegetables in our opinion, not from the bran, the hard outer layers of cereal grain. Whole grain fiber from cereals can create problems in people with sensitive digestive systems.
Many crops contain arsenic, but rice is known to contain more arsenic than any other cereal. Most arsenic is found in the husk (hull or bran) and germ. Rice grown under the same conditions and in the same soil will contain different amounts of arsenic depending on whether it is whole grain (more arsenic) or polished rice, so-called white rice (less arsenic).
Why do we want to reduce lectins in our pasta?
Wheat contains a lot and several different problematic proteins, not just gluten. Rice contains more globulin and less prolamine compared to wheat, rye and barley. This makes polished or white rice, along with a number of other factors, the least problematic grain for those with gastrointestinal problems and weak digestive systems. Wheat contains problematic lectins that bind to the intestinal epithelial cells and prevent the uptake of nutrients. Lectins can also pass through the intestinal epithelium and, through the bloodstream, affect tissues and receptors in other parts of the body in a negative way, such as insulin receptors and probably even leptin receptors. Some lectins are also strong allergens and are also linked to rheumatoid arthritis.
Being able to enjoy tasty pasta after a workout can be absolutely wonderful, but pretty much all the pasta we have found on the market are too unhealthy and are of poor quality. At last, we found a small Italian family business that produces the type of gluten-free organic pasta in the traditional way from exactly the types of flour we want. Our pasta comes from flour that is gluten-free, has a low lectin content and the lowest proportion of anti-nutrients. It is free from corn, soy, dairy products, brown rice, quinoa, buckwheat, whole grains, mono- and diglycerides of fatty acids. Our pastas are also tested for aflatoxin, herbicides, salmonella, E.coli, cadmium, lead and arsenic.