Summer is coming and everyone wants to eat different, light and easy. A condition that also affects celiacs…
It is always a question of good foodand better than good food for our health. Let us take the case of celiac disease it is a natural reaction to gluten intake, avoiding it is necessary.
Even in the summer, however, giving a vacation trip often becomes a challenge. But it’s not impossible. Because the market has seen a significant increase in celiac disease.
As the latest edition of the Annual report to Parliament on celiac disease The Ministry of Health in Italy, in 2022, the number of celiacs reached 251,939 subjects (even if it is estimated that the pathology affects 1% of the population and therefore there is a large water of subjects who did not have celiac disease at this time. However, a prevalence of 0.43% was calculated, less than half of the estimated celiac disease).
The good news is that the topic is being widely studied and research is progressing, finding positive results as well. Like those who started biotechnology.
Recent research conducted by Here shows how 65% of respondents taste it gluten-free products obtained through the biotechnological method and 57% buy them at a higher price than the current market price.
Research was born Poc Enea Bioglusafe programmade for the development, with a biotechnological approach, of detoxified gluten proteins in order to obtain products similar to gluten free but can be used by celiacs.
It is signed byUniversity of Florenceinstead of the modern Italian form of quinoa at zero kilometer to take the name of Quick which is divided by the product group Arcoiris.
This pseudo-cereal, in addition to its high protein content like casein milk, is also appreciated for its low level of saturated fats, low glycemic index carbohydrates and its very useful in celiac foods given that it is gluten-free.
Then came the gluten free salt. He thought Nutrifree in a sealed form, or in a semi-ready form, easy and quick to prepare (just add milk or food).
The same company from Altopascio (in Lucca) is known for releasing a small edition of a pistachio croissant in XL format (20 grams more than other croissants).
It turns out that pistachios are popular with celiacs and, sometimes, in the summer, ice cream also serves as a treat.
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