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White flour is a "poison" - Dott.Berrino replies to dott. Krough
Author: Dott. Franco Berrino sul Fatto Alimentare del 24/11/2016
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Quinoa and Amaranth: the pseudocereals to (re)discover
Author: Carla Favaro - Corriere della Sera
The reason? First of all the high nutritional value and then the absence of gluten, which makes these pseudocereals interesting for those who must follow a gluten free diet. These pseudocereals (available in most of the supermarkets and in the organic shops), not only have a higher protein quantity and quality  in comparison with some cereals, but also they contain more fiber, more minerals a...
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A Sack...so Special!
Author: Redazione Panela
Con un sacco di tessuto naturale...è meglio che sfusa La pasta non è tutta uguale e ormai ce ne siamo resi conto quasi tutti: anche se riconoscerne la qualità non è cosi facile, ammettiamolo pure. Il segreto è nascosto nella materia prima utilizzata e di come questa possa essere trattata e conservata. Un ruolo non secondario per proteggerla, custodirla e garant...
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Does wheat make us fat and sick?
Author: Brouns, Van Buul, Shewry - Maastricht University - Journal of Cereal Science
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Triticum Monococcum: Implication for celiac disease
Author: Gianfrani ar Al. Istituto di Scienze alimentari CNR Avellino, Università Federico II Napoli, CRSA Roma
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Triticum Monococcum: the secret for the prevention of celiac disease hinges on the past
Author: Giulia Bottaro per Il Fatto Alimentare
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How to rediscover Ancient Grains...
Author: Redazione Dimagrire - Riza
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The Mystery of the twice cooked over pastas
Author: Roberto La Pira per Il Fatto Alimentare
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Whole flour: how can you identify the true one?
Author: Green Me scritto da Francesca Biagioli
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Back to the old millstones...
Author: Giulia Crepaldi per Il Fatto Alimentare
Click on the link: http://www.ilfattoalimentare.it/macine-a-pietra-farina.html...
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