Gluten Information

What is Gluten?

  • The common name for very hard to digest proteins, found mainly in wheat, rye and barley.
  • Helps foods maintain their shape, acting as glue that holds food together.

Why is gluten intolerance so much more prevalent today?

  • Since 1950, the amount of wheat produced per acre has increased 250%, mainly due to hybridization (crossing different strains to generate new characteristics).
  • Hybridized wheat strains have increased gluten content up to 500 times that of wild wheat.
  • These high gluten flours are more desirable in food processing, as they are very good at making light and fluffy breads.

What is celiac disease?

  • An autoimmune disorder that causes damage to the small intestine when gluten is ingested.
  • It is believed that only 1% of Americans have celiac disease.

Why are so many people choosing to eat gluten free?

  • Gluten causes inflammation in everyone.
  • Millions of people feel better reducing or eliminating gluten from their diet.
  • It is estimated that 35% of Americans suffer from some sort of gluten sensitivity or intolerance.

Manini’s Pasta Information

Where are Manini’s products made?

  • Our dedicated, gluten-free kitchen is located in Kent, WA.
  • All products are created and packaged in facilities certified by the GIG (Gluten Intolerance Group).

What certifications do Manini’s products have?

What is an ancient grain?

  • Nutritionally dense grains that were once commonly used, but recently have been replaced by wheat.

Which ancient grains does Manini’s use?

  • Millet– Digests easily, has high protein content (15%) and considered a“smart carb” with lots of fiber and very few simple sugars.
  • Amaranth – High in calcium and lysine (important for muscle repair) and has a diverse amino acid profile.
  • Sorghum – Naturally high in fiber, iron and protein as well as rich in antioxidants.
  • Teff – High in fiber, has about as much calcium as spinach and very high in lysine.

Why doesn’t Manini’s use rice?

  • Though inexpensive, rice based pastas have little texture or taste, and very little nutrition.
    In addition, they tend to turn to mush quickly.