Why choose Turanicum pasta or Turanicum wheat-based flours?
From a nutritional point of view, it is also one of the most nutritionally complete grains due to its higher amount of Vitamin E, amino acids, and elements such as selenium, zinc, magnesium and potassium.<\/p>\n\n\n\n
As proven by a study<\/a> conducted by the University of Florence, a diet of Khorasan wheat compared with other grains has positive effects: <\/p>\n\n In this study, some diabetic volunteers (type 2) were asked to eat, over two periods of 8 weeks each, two different types of wheat, but without being told which one. One was a type of modern wheat, the other Khorasan wheat.<\/p>\n\n At the end of the test, the results of the study showed that with Turanicum wheat the following was achieved:<\/p>\n\n In addition, compared to other grains, Turanicum wheat contains a high percentage of selenium, a trace element which is essential for eliminating free radicals and defending cells from the oxidative damage. Like many grains, this extraordinary ancient grain originated in the “fertile crescent,” that cradle of civilization between the Mediterranean and the Persian Gulf where the domestication of grains<\/a> took place some 8,000 years ago.<\/p>\n\n Our Turanicum<\/a> wheat takes its name from T\u016br\u0101n, a vast region of Asia between the Iranian Plateau (once Persia), the Caspian Sea and the Kyrgyz steppe.<\/p>\n\n The other name, Khorasan, is also very evocative: in fact, in Persian it translates to “where the sun originates.”<\/p>\n\n Like all ancient grains, it has not undergone the modern grain selection required by industrial production to make them more resistant and productive, or to obtain “stronger” flours: on the contrary, it has remained as pure<\/strong> and authentic<\/strong> as it was millennia ago: fortunately, given its important characteristics which include a protein composition that makes it particularly digestible.<\/a>.<\/p>\n\n Much in the same way as millennia ago, we continue to cultivate it in our controlled supply chain: using seeds free from economic monopolies and freely reusable, turning it into good and health-promoting foods such as the “Turanicum” flours and pasta line.<\/p>\n\nThe history of Turanicum wheat<\/h3>\n\n
Capoccia Bio Turanicum wheat<\/h2>\n\n