Bio Flours
Description:
The main feature of Verna grain is the protein which is 12% of the total protein, which makes it great for those who are suffering from food allergies .The most abundant proteins are albumin, globulins and glycoproteins including gluten, that coeliacs must avoid. A high percentage of gluten, such as that of today's commonly used grains, can still give problems during digestion to those who suffer from celiac disease.
Background:
The ancient grain Verna is an ancient variety of wheat tender from Tuscany, very appreciated in the past for the construction of rustic food, then forgotten for a long time because it is less productive than modern varieties.
Health Benefits:
The wheat Verna contains only 0.9% of gluten compared to 14% of the average modern flour obtained from grains and thus is an excellent nutritional opportunities for many people with celiac disease but not exactly with allergies to wheat.
