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- Nutritionally dense grains that were once commonly used, but recently have been replaced by wheat.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