We have undergone phases of anabolic
steroids, growth hormones and altering our food groups without
acknowledging that our bodies would be the ones carrying out
the digestive process. Thus creating an upsurge of cancers
and allergies. Diabetes and cholesterol become diseases of
the future. Among the first organs stricken were the stomach,
liver and digestive system. Now we are wondering whether these
substances will leave traces in our brain structure and consequently
on our nervous system. In view of these current events eating
biologically sound has become imperative.
|The need to eat with
Associating eating with taste, flavor, quality and health.
Creating trust in the origins of primary producers.
||Important substances assisting growth, skin development
and maintenance, creation of hormones and enzymes. Ensuring
immunity against diseases.
the digestive tract after being split into amino acids.
||Essential fatty acids and liposoluble vitamins
are indispensable to our bodies.
Increasing the time of gastric activity
and decreases the absorption of alcohol. Recommended
limited intake as it can foster obesity.
||Conatains starch, an important polysaccharide
containing 50% of the recommended average daily intake
||Mineral elements that are needed for growth and
energy, activating metabolic
Iron reaction and devoid of calories.
|Cholesterol is a type of fat combined with specific
proteins that circulates in the ol blood stream. certain
proteins assist the cholesterol in returning to the
liver system and thereby exiting the body. Other types
of proteins assist deposits in the arterial walls that
can block the blood stream. Being aware of cholesterol
levels in food elements is therefore fundamental.
Farro pasta contains remarkable quantities
- Over ten times greater than common bran
pasta (with an analogous calorie content)
- 50 times superior than common bread
- 3 times greater than whole meal bread
- 7 times greater than barley equivalent
A high content of fiber is fundamental because
fiber has a vegetable constitution which the human digestive
system cannot digest but which the intestinal bacteria can
- fibers help to increase mastication and
friction assisting the cleansing of our teeth and promoting
- fibers help to slow feelings of hunger
as they take a longer time to process and empty the stomach
allowing a certain control over appetite.
- fibers help keep the intestinal
tract empty and regular.
Fiber therefore has a positive effect on
metabolic diseases such as diabetes, hyper-cholesterol, constipation,
diverticulosis, hemorrhoids and can help prevent cancer of
Farro has a very low content of cholesterol.
A brief comparison to other food items:
- 56 times less than eggs
- 10 times less than egg noodles
- 7 times less than parmesan cheese
Calcium is also an important factor in the
first tender post-natal years as well as in all stages of
adulthood for the prevention of osteoporosis.
Hence with this point of view it is evident that pasta made
from Farro represents a sensible choice valid for health conscious
connoisseurs that are continuously on the lookout for natural,
healthy and balanced food products.
The rediscovery of
farro is not simply due to the rekindling of interest for
old traditions or to the reconnection to a rustic cuisine,
less sophisticated and undoubtedly deemed healthier: The well
being that can be obtained from a constant farro diet is real.
In the introduction we jokingly made reference to the sexual
prowess of the populations living in the Garfagnana area,
where sexual desire and activity in old age is legendary,
this is not proven scientifically, but consumption of farro
is very high in this area. Examining further its qualities,
we discover that farro is a rich source of vitamins of the
group A-B-C-E and of mineral salts, containing phosphorous,
sodium, calcium, potassium and magnesium. It has a tonic and
anti anemic effect, since it contains proteins, polyunsaturated
acids and iron, manganese, copper and cobalt, bran and oils
contained in its grains facilitate the digestive process in
the intestines, it is refreshing and eliminates constipation,
its main characteristic, however, is its anti oxidant properties,
due to the elevated amounts of selenium and phytic acid, these
substances inhibit the formation of free radicals, which are
the worst culprits towards the aging process and any form
of cellular degeneration, in order to better qualify our declarations
we quote here some excerpts from the October 1991 issue of
“Fondamentale”, the Italian Association for Cancer
…”On the role played by fiber
in tumor prevention, particularly for colon an breast tumors,
the consensus of scientists is by now very widespread.
At a simpler level, let us take constipation,
for example, one out of two women is afflicted by this discomfort:
well, instead of relying on the latest most advertised laxative,
a slight increase in fiber in the diet, and an increase in
water drinking can resolve it, fiber seem to extend a protective
action also against gallbladder stones, on unruly fat metabolism
and on obesity (since they give a feeling of satiety and fullness),
but not all fiber is the same, there is soluble fiber and
insoluble fiber, the latter is the one responsible for tumor
prevention. Insoluble fiber, contained principally in cereal
coating, and present in bran and whole flower, arrives unaltered
in the stomach and when there it begins to absorb water and
swell, until it reaches maximum volume in the colon and in
the rectum. The insoluble one seems to inhibit and excessive
concentration of biliary acids in the intestinal tract and
thereby enact a protective role against chemical cancerogenisis.”