IGP Modica Chocolate Biscuits Sicilian Ancient Grain Tumminello Biscotti 210g

In Australia, while about 10% of the population reports having non-coeliac gluten sensitivity, around 1-2% have been diagnosed with coeliac disease or wheat allergy.

It is not coeliac disease, It is not wheat allergy, It is therefore?

Gluten Sensitivity is therefore that condition in which, following the ingestion of gluten, we are in the presence of symptoms that largely overlap with those of coeliac disease and irritable bowel syndrome (bloating, drowsiness, diarrhoea, constipation, abdominal pain, headache, depression, etc.) but there is no atrophy of the intestinal villi or autoimmune response of the body.
Those suffering from Gluten Sensitivity have a defect in innate immunity and therefore react within hours to gluten, perceived as an enemy protein.

GLYPHOSATE
For those who do not know what we are talking about, this is the herbicide most commonly used before and after sowing wheat during cultivation.
In fact, its function is to clean fields or orchards of weeds, but it has some side effects.
It is to all intents and purposes a substance that can lead to the development of tumours.
But not only that, other studies have in fact shown damage to the liver, as well as the endocrin

70% dark organic Modica PGI chocolate with Mascobado sugar

The original dark “Cioccolato di Modica IGP” mixed with organic brown sugar mascobado, marries the ancient Sicilian grains Tumminia and Maiorca.

Thus are born delicious biscuits made according to the procedures of craftsmanship.

INGREDIENTS: Durum wheat flour (ancient grain Timilia) 32.5%, Brown Sugar, soft wheat flour type 1 (variety Maiorca) 14%, fresh eggs (from free-range hens) 10%, Modica IGP chocolate dark (cocoa mass- origin: Ecuador- variety: National fino de aroma, unrefined raw cane sugar, cacoa70% minimum) 8.3% butter, fresh whole milk 7%, extra virgin olive oil 5.5%, salt, natural flavours, raising agent: disodium diphosphate, sodium bicarbonate.

The biscuits of the GraniSi line are produced exclusively with ancient Sicilian grains . The flour of Timilia , an ancient Sicilian durum wheat characterized by a low gluten index and the Mallorcan flour , an ancient soft wheat cultivated in Sicily for centuries and known to be among the poorest in gluten.

These wheats are grown and processed organically, keeping intact all the nutritional and organoleptic characteristics. In addition to the absence of GMOs, these grains are also stone ground, allowing to preserve all those properties that make the product not only healthier, but also more digestible.