Those who love us and follow us know: Luzi is a leader in the cultivation of spelled wheat triticum dicoccum and in the production of wholegrain and health foods derived from it. We know by now how much ancient cereals represent the basis of a healthy and correct diet for obtaining the maximum benefits for both body and mind. We cultivate ancient spelled with organic and environmentally sustainable methods and produce truly wholemeal foods obtained by stone and full-body grinding of each grain.
The good consumer manifests his interest every day, given by increasing consumption, for artisan traditions in the food sector, thus encouraging the growth of good and wise local producers, especially as regards the products obtained from spelled Triticum dicoccum grown in the Apennine areas of central Italy. The physical resistance of this cereal is remarkable. Just consider the fact that spelled is also well suited to soils that are impractical for other stony, hilly, and very poor vegetation, also resisting low temperatures, humidity, and aridity.
Senza Glutine
But not everyone knows how revolutionary this cereal is also for celiacs. According to recent studies published by Cermis, Research and experimentation center for plant improvement, in fact, “small gluten intakes in celiac subjects can cause serious damage, mainly to the small intestine in which it causes a general flattening of the intestinal villi, with the result in loss of the ability to absorb nutrients. Currently, celiac disease has no treatment, the only possible therapy is to respect a strictly gluten-free diet “.
Spelled triticum dicoccum – it is well known – contains gluten and by itself, this characteristic would not allow it to be counted among the acceptable foods for celiacs. But with the passage of time, research, and study applied to cereal, it has been understood that the proteins of some spelled are characterized, unlike those of wheat, by a lower, or almost nonexistent, level of toxicity. “The MAC (Minimum Aglutinating Concentration) of the spelled wheat collected – reads the published research – was extremely variable, ranging from a minimum of 100 for the most toxic accessions and a maximum of 512 for the less toxic ones“.
This means “that spelled derives its toxicity from the interaction of two different protein groups, the first group of proteins with a toxic effect on the intestinal mucosa of the celiac, and a second protective protein group that mitigates the action exerted by the first. The reduced toxicity of a spelled can therefore be interpreted in a double way, namely through a scarce presence of toxic factors or an abundant presence of the protective protein group “.
Without the constant fear of eating contaminated food
Reducing the level of exposure to toxic gluten proteins could consequently reduce the onset of the disease in the general population and especially in those considered most at risk. A real food revolution in the health and medical fields that would allow many of us to live without such a serious pathology and above all without the constant fear of eating contaminated food.
