The demand is increasing for allergen-free foods with high nutritional qualities. Gluten in particular has become one of the most problematic components: its quantity has increased in wheat, which is mostly genetically modified and this is why it can cause slow digestion, fatigue and gastro-intestinal dysfunction and, naturally, more severe complications in the case of intolerance or Celiac’s disease.
Eliminating gluten from everyday foodstuffs has therefore become a precise need for anyone with a celiac in the family, as well as a choice for wellbeing for anyone looking for a healthy diet.