The number of people who discover they are intolerant or gluten intolerance is increasing, so that the demand for gluten-free products is growing. In Italia secondo i dati dell'Associazione Italiana Celiachia, gli intolleranti al glutine diagnosticati sono circa 60.000, ma si pensa che il problema dell'intolleranza al glutine riguarda un numero maggiore che và dalle 400.000 alle 500.000 persone in quanto circa il 90% è affetto da malattia celiachia asintomatica . Un target che inizia ad essere interessante per le aziende, tanto che negli ultimi anni ci sono stati dei miglioramenti nella qualità dell'offerta e più persone si avvicinano ai prodotti per allergici, tra cui i prodotti senza glutine, per la ricerca della sicurezza nei prodotti alimentari . Così la pasta senza glutine da prodotto per la salute che era possibile trovare solo in farmacia, Today we can find at the supermarket.
'Where is the gluten?
Gluten is a protein group content in some cereals such as wheat, barley, barley, oats, spelled, kamut, rye, and there result in all food products and preparations such as bread, pasta, pastry products and several unexpected products such as ready-made soups, sauces, instant mashed potatoes, sausage, chocolate.
Cos 'is exactly the ' intolerance to gluten?
In some susceptible individuals the ingestion of gluten causes an inflammatory response that alters the intestinal wall and can not assimilate nutrients. The disease can lead to absorption deficiencies of important nutrients such as vitamins, minerals, proteins. Symptoms vary by the level of intolerance, there are no typical symptoms, ranging from digestive problems to symptoms of irritable bowel syndrome, it is not uncommon to find patients who discover late in life their intolerance (celiac disease silent), there therapy but prevention, or rather a eslusione diet that is to identify and remove products containing gluten from the diet.
How are gluten-free pasta?
The pasta is made from durum wheat or better durum wheat semolina, which contains both starch and gluten, the combination of starch and gluten can make a paste with a good consistency. To make pasta without gluten flour is used by cererali gluten-free, are now frequently used corn flour and rice, sometimes only rice, corn or sometimes just blended in different percentage, sometimes with the addition Buckwheat flour , sometimes with meal of lupins are underway for new formulation with added flour quinoa (secondo me la più adatta) ma anche sorgo , fonio , amaranto , manioca e miglio . La farina di riso da alla pasta elasticità e colore bianco mentre la farina di mais da compattezza alla pasta , il mix delle due farine fornisce alla pasta una compostezza molto simile alla pasta di semola di grano duro. Risultano più gradite quelle paste con una maggiore percentuale di farina di mais rispetto alla farina di riso.
Nella lista degli ingredienti ci sono i mono e digliceridi degli acidi grassi , (E 471) cosa sono?
Sono degli additivi alimentari o meglio un emulsionante estratto da olii vegetali, il loro ruolo nella pasta senza glutine è favorire una maggiore tenuta della pasta. A onore del vero su di loro pesa il sospetto che siano prodotti da olii vegetali proveniente da colture Ogm.
Perchè si usa la farina di lupini?
La farina di lupini viene usata per dare sia consistenza, colore e sapore, è priva di glutine, ha un buon contenuto sia di proteine che di fibre, è un emulsionante naturale. Viene inserito come in ingrediente nel tentativo di ottenere una pasta molto simile dal punto di vista nutrizionale alla pasta di semola di grano duro. He, however, one aspect is highly allergenic then you need to go in small doses, because usually those who are already intolerant to a food can easily be intolerant to other foods even though for now the cases of intolerance between the two findings are few, but there. Usually combined as an ingredient in gluten-free pasta are the pea protein flour together with the lupins.
How does the cooking? Directions for cooking
Warning this is the most important, always read the package because most I analyzed the paste, provide indications different methods of cooking and baking different times, I have also found packages without prompts, and then maybe start with a brand new caution times vary and depends on the dough, the size , an extra minute makes all the difference between a pasta al dente and cooked too much pasta!
Table 1 Comparison of spaghetti: Riso Scotti, Coop, The blinds of the Mill Iron and Biaglut
has the same nutritional profile of durum wheat pasta?
The gluten-free pasta, as we see from Table 2, are less rich in protein, bit 'more than carbohydrates but depending on the brand, the people I interviewed have made me understand those who prefer pulp where there is more corn flour.
Table 2 Comparison Ds Schar, Riso Gallo, Diald normal durum wheat pasta source Inran
There's naturally gluten-free pasta?
In our western food culture is difficult, I am reminded of the " Soba " the Japanese noodles rather than spaghetti noodles you could define only buckwheat flour, I remember once having found in the Haute Savoie in France crozets corn flour , are made of buckwheat and cornmeal , not all I would recommend the normal crozets are made with whole wheat flour mixed with buckwheat, read the ingredients. In the East, I also come to mind rice vermicelli and soy Chinese. Always remember that the product should be the mark of the crossed-out ear that is a gluten free product.
If invited to a house are gluten intolerant?
I say often that you get a call and alert the owner to cook gluten-free pasta, you can find in front of a nice dish of the Valtellina are pizzoccheri known to be made with buckwheat , if we look carefully we find that the label ingredients is mixed wheat and buckwheat therefore not suitable for gluten intolerant, the same thing pastes kamut flour, pasta made with attention flour rye or barley flour are you meal alternatives but it is said that they are free of gluten in fact they are not at all, so remember that gluten is not only in other cereal crop.
What are the Italian companies that make gluten-free pasta?
ARNABOLDI ( ready meals gluten-free) as penne and fusilli with seafood and mushrooms.
BIAGLUT , line Pasta Mia : include different types of pasta including: pasta, lasagna and pasta only Mais
Warning this is the most important, always read the package because most I analyzed the paste, provide indications different methods of cooking and baking different times, I have also found packages without prompts, and then maybe start with a brand new caution times vary and depends on the dough, the size , an extra minute makes all the difference between a pasta al dente and cooked too much pasta!
Table 1 Comparison of spaghetti: Riso Scotti, Coop, The blinds of the Mill Iron and Biaglut
has the same nutritional profile of durum wheat pasta? The gluten-free pasta, as we see from Table 2, are less rich in protein, bit 'more than carbohydrates but depending on the brand, the people I interviewed have made me understand those who prefer pulp where there is more corn flour.
Table 2 Comparison Ds Schar, Riso Gallo, Diald normal durum wheat pasta source Inran
There's naturally gluten-free pasta? In our western food culture is difficult, I am reminded of the " Soba " the Japanese noodles rather than spaghetti noodles you could define only buckwheat flour, I remember once having found in the Haute Savoie in France crozets corn flour , are made of buckwheat and cornmeal , not all I would recommend the normal crozets are made with whole wheat flour mixed with buckwheat, read the ingredients. In the East, I also come to mind rice vermicelli and soy Chinese. Always remember that the product should be the mark of the crossed-out ear that is a gluten free product.
If invited to a house are gluten intolerant? I say often that you get a call and alert the owner to cook gluten-free pasta, you can find in front of a nice dish of the Valtellina are pizzoccheri known to be made with buckwheat , if we look carefully we find that the label ingredients is mixed wheat and buckwheat therefore not suitable for gluten intolerant, the same thing pastes kamut flour, pasta made with attention flour rye or barley flour are you meal alternatives but it is said that they are free of gluten in fact they are not at all, so remember that gluten is not only in other cereal crop.
What are the Italian companies that make gluten-free pasta?
ARNABOLDI ( ready meals gluten-free) as penne and fusilli with seafood and mushrooms.
BIAGLUT , line Pasta Mia : include different types of pasta including: pasta, lasagna and pasta only Mais
bio-alimentation classes , pasta formats from classic and regional, including rice flour dumplings.
COLUSSI mark Measure the size of penne pasta, spaghetti and fusilli (79% corn, 19% rice)
Coop, Coop line gluten-free pasta like penne and fusilli with
DIALCOS , line diald gluten-free products, (67% corn 33% rice)
Dietary mark Pandea
DR. SCHÄR , full line with pasta, gnocchi and lasagne, a mix of corn and rice
COLUSSI mark Measure the size of penne pasta, spaghetti and fusilli (79% corn, 19% rice)
Coop, Coop line gluten-free pasta like penne and fusilli with
DIALCOS , line diald gluten-free products, (67% corn 33% rice)
Dietary mark Pandea
DR. SCHÄR , full line with pasta, gnocchi and lasagne, a mix of corn and rice
DS by Dr. Schar Gluten Free
Eurospital
FARMO , corn pasta, pasta, rice, corn and rice pasta
FIORENTINI FOOD
WINDOW ON THE SKY , pasta di solo grano saraceno, solo riso, solo mais
LEILA PHARMA FOOD , pasta bio e tradizionale con mais 80% 20% riso, con 80 % riso e 20% mais, con grano saraceno 25 % mais 60%, Riso 15%.
MOLINO ANDRIANI , pasta di riso, pasta di mais, pasta bio riso, pasta bio mais
MOLINO DI FERRO , la linea Le veneziane , 100% mais
MOLINO RIVETTI , la linea il pane di Anna con spaghetti di mais, strigoli di grano saraceno, strigoli di mais
MONNA DE' LIZIA Line egg pasta with corn, rice, soybeans and xanthan gum
NEW EARTH
NUTRITION & SANTE 'ITALY , cereal line a full line of gluten-free, original ingredients for pasta: corn starch, corn flour, rice flour, pea concentrate, concentrate lupine, emulsifiers: mono and diglycerides of fatty acids.
PASTA LENS , 4 lines of gluten-free pasta: corn 100%, 100% rice, maize and rice, 100% whole grain rice (the original)
PASTA ZARA , line Harmonies
PICCHIOTTI PASTA FRESCA
PLADA vedi Biaglut
PROBIOS , 51 prodotti senza glutine, pasta solo mais, pasta di riso, pasta mais e riso, pasta di riso integrale.
RARIFARM , linea Le sorrentine,
RISO GALLO , linea 3 cereali con riso, mais, grano saraceno.
RISO SCOTTI, linea Pasta riso di sola farina di riso.
SARCHIO , buckwheat pasta, rice,
Tomasello, Sicilian company
Eurospital
FARMO , corn pasta, pasta, rice, corn and rice pasta
FIORENTINI FOOD
WINDOW ON THE SKY , pasta di solo grano saraceno, solo riso, solo mais
LEILA PHARMA FOOD , pasta bio e tradizionale con mais 80% 20% riso, con 80 % riso e 20% mais, con grano saraceno 25 % mais 60%, Riso 15%.
MOLINO ANDRIANI , pasta di riso, pasta di mais, pasta bio riso, pasta bio mais
MOLINO DI FERRO , la linea Le veneziane , 100% mais
MOLINO RIVETTI , la linea il pane di Anna con spaghetti di mais, strigoli di grano saraceno, strigoli di mais
MONNA DE' LIZIA Line egg pasta with corn, rice, soybeans and xanthan gum
NEW EARTH
NUTRITION & SANTE 'ITALY , cereal line a full line of gluten-free, original ingredients for pasta: corn starch, corn flour, rice flour, pea concentrate, concentrate lupine, emulsifiers: mono and diglycerides of fatty acids.
PASTA LENS , 4 lines of gluten-free pasta: corn 100%, 100% rice, maize and rice, 100% whole grain rice (the original)
PASTA ZARA , line Harmonies
PICCHIOTTI PASTA FRESCA
PLADA vedi Biaglut
PROBIOS , 51 prodotti senza glutine, pasta solo mais, pasta di riso, pasta mais e riso, pasta di riso integrale.
RARIFARM , linea Le sorrentine,
RISO GALLO , linea 3 cereali con riso, mais, grano saraceno.
RISO SCOTTI, linea Pasta riso di sola farina di riso.
SARCHIO , buckwheat pasta, rice,
Tomasello, Sicilian company
Where are gluten-free pasta? past few years the gluten-free meals can also be found at the supermarket, although many people prefer specialty stores and pharmacies, because they have a larger sample of products.
How much gluten-free pasta?
The price is one of the most negative note of the product, and cost much more than ordinary paste the lowest price I found at COOP € 3.44 per kg, (+ 100% compared to a paste normal) a product with good value for money, the higher the brand but do not say € 11 per kg in nearly 1000% more than regular pasta, gluten-free pastas are certainly the special pastas but I think they are only in special price, and then evaluated the relationship pleasure of taste and price per kilo of pasta.
can be purchased online gluten-free pasta?
Yes, many companies offer online sales, is well understood that are interesting to buy large quantities because prices do not differ much from those of normal despite venidta points with the online sale of their lower costs, I maintain that vendita on line dovrebbe essere di almeno – 30% del prezzo di un altro punta vendita, altrimenti non è conveniente poichè dovete aggiungere anche le spese di spedizione.
Le paste senza glutine fanno dimagrire?
Le pasta senza glutine è stata studiata per venire incontro alle esigenze di una popolazione un po' speciale. Non basta mangiare un diverso tipo di pasta per dimagrire, non è un alimento di per sè che fa dimagrire ma una dieta equilibrata associata ad uno stile di vita attivo che includa un esercizio fisico costante. Le paste senza glutine hanno qualche caloria in più. Consiglierei di prestare attenzione più al condimento che alla pasta! Le persone celiache sono known to be thinner because they balance the lack of fiber in some foods with more fruit and vegetables and then maybe that will also stay away from cakes and pastries because of their intolerance!
The future of gluten intolerance
nowadays there is a wide range of gluten-free products and as much as 90% of patients on the exclusion diet can have a normal life, with the wealth of products you can have a varied and tasty food. However, many studies are focusing on the Nuvo PEP enzyme, ie propyl endopeptidase EP 32, which increases the tolerance to gluten, other studies trials are in progress, is expected to be used as a drug that fits into the food
said that mine is a beautiful theory , because I ate a few times a gluten-free pasta is my preference goes to those with at least 70% of corn is a very personal taste, any of you has tried?
Info: Asssociazione Italian Celiac, Celiac Italy
Asked by Andrea G. Patricia S. Julian T. Giorgia S.
List of companies and gluten-free products in Canton Ticino
Paolo Bassetti (corn flour, chestnut flour)
Bakery & Pastry - OTTO FISCHBACH SA
the Coop found Schar pasta
the Migros wide range under the brand Aha, Aha gluten-free pasta with corn starch, corn flour, rice starch, rice flour, pea protein, lupine flour, E471
From Special Food Pasta gluten-free products such as pasta blinds 100% corn flour
certified gluten-free Restaurants in Canton Ticino site Celiachia.ch , celiac group of Italian Switzerland
Airolo: Gotthard Dairy Restaurant 091 869.11.80
BELLINZONA : Restaurant-Pizzeria Bar Square Stadium Stadium
Snack Bar Pizzeria La Terrazza by Via S. Teo Gotthard 091 2 825.60.64
Restaurant Penalty Via Daro 6 091 825.99.96
Catel Peter S: Grotto Loverciano 091 646.16.08
Chiasso : Hotel Mövenpick Touring Independence Square 1 6929 091 682.53.31
LOCARNO
Country Trattoria Via Castelrotto
Tel 091 751.99.47
Le Gourmet Catering
Piazza Grande 28 091 .. 31 751.13
LUGANO
Restaurant Hotel Du Lac "The Tapestry" Riva Paradiso 3
091 986.47.48
Hotel Federale Lugano Via P. Regazzoni 8
091 910.08.08
MENDRISIO
Coronado Hotel Restaurant "La Locanda" Via Borromini 10
091 630.30.30
VICO MORCOTE
Restaurant Source porch from Sura 18
091 996.23.01
Info Switzerland : GlutenfrieEssen , Swissmedic , Celiachia.ch always on site celiac disease, there Call the list of drugs that can contain substances derived from gluten .
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