The Burning Question: Can gluten free intolerant people eat ancient grains?
… and the answer is yes!
Gluten intolerance is the incapacity to break down the gluten protein (from the modern grains) presented in to the wheat.
In very recent times, various Sicilian agronomists have rediscovered ancient wheat for its extraordinary beneficial properties.
The scientific definition of the Mediterranean diet is owed to the American scholar Ancel Keys, who studied the eating habits of people when heart disease or strokes were still unknown. Durum wheat is certainly the most important of southern Mediterranean cereals and bread and pasta are the main foods derived from processing. These constitute the essential elements of the Mediterranean diet which, as well as a beneficial health food system, defines a model of endogenous, integrated and sustainable development.
Sicilian Ancient Grains
Perciasacchi has a very different bran compared to soft wheat because this fiber is largely made up of non-cellulosic polysaccharides that our intestinal flora can transform into short chain organic acids. These are the primary sources of energy for the epithelium of the colon and stimulate cell turnover, blood flow and intestinal motility. Spelt has easily digestible, non-allergenic proteins and starches with slow release of sugars. This allow the sick organism to restore the organic functions compromised by incurable diseases such as chronic disease, celiac disease, diabetes mellitus or even cancer. In reality, what has changed recently is not the quantity of gluten of the wheats but the “Gluten Index”, which is linked to the rheological properties of gluten. Timilia and Margherito flours, obtained by integral re-milled durum wheat semolina, has a higher antioxidant content than that obtained from red grapes.