What are the symptoms of food intolerance to cereals?
Food intolerance related to cereals are characterised by symptoms similar to those provoked by intolerances to other foods. Diarrhoea is for sure one of the most common symptoms, but in some rarer cases constipation is the manifestation. The presence of air in the intestine and stomach, the digestive difficulties are other typical signals of food intolerance, as well as the bloating of abdomen with belly ache. In some cases, in conjunction with these disorders, also swelling or pins and needles in joints, pain in bones and weakness, eczema and sleep disorders could happen. The level of intensity of these symptoms is different for every person.
How can intolerance to cereals be identified?
If these or other symptoms are manifested after such foods are eaten, it is necessary to go to the doctor and identify the intolerance. With cereals the major responsible for intolerances is wheat. In this case the doctor will do some checkups like the Prick Test and the Rast Test, which are used to understand if it is intolerance or allergy to wheat, because these two disorders are different, as well as the intolerance to gluten and celiac disease.
What kind of foods to avoid in case of intolerance to cereals?
Once the intolerance to wheat is verified, products containing wheat, such as bread, pasta, sweets and baked products should be avoided. It is very easy to find in supermarkets foods properly made for people who suffer those diseases, thanks to the huge diffusion of intolerances and allergies to wheat. Furthermore, wheat can be substituted by other cereals such as barley, rice, corn, oat and buckwheat, ehen intolerances or allergies to these cereals are excluded.
What can we do with crumbled breadsticks?
When we go out and we want to carry some snacks, it often happens that we come back home and everything is crumbled. This happens especially when it comes to breadsticks, because they have a delicate texture and they can break very easily. But it is food and it is a shame to throw it away, therefore it is better to use a technique which “has come back in fashion”, that is , like our ancestors did in the past.
Here are some tips and useful ideas to reuse crumbled breadsticks
Below there are some easy tips to reuse crumbled breadsticks in order to do not waste them.
- Meatballs, meatloaf and hamburger. It will be sufficient to use crumbled breadsticks instead of stale bread.
- Mixed salads. To go the extra mile of crunchiness and tastiness, crumbled breadsticks can be added to any type of mixed salad.
- Soups and broths. Crumbled breadsticks are an excellent substitute for classical croutons used in soups and broths.
- As an alternative to Parmesan cheese. If you want to avoid an excessive consumption of Parmesan, then crumbled breadsticks can be blended with salt, herbs and a teaspoon of almonds. Use it on pasta.
- Instead of breadcrumbs, breadsticks can be used for breading different foods: meat, fish or vegetables.
- Breadsticks can be used to roast vegetables and fish, perhaps with a little bit of oil and Parmesan. In this way foods will have a crunchy tasty layer.
Excellent to make children eat vegetables
As we have said before, crumbled breadsticks can be a substitutive ingredient for other condiments. Many children hate eating vegetables, but crumbled breadsticks can be a good way to make them enjoy an excellent vegetable puree.
Is it possible to consume bread-based foods while dieting?
The answer to this question is yes, but it is important not to exaggerate and choose whole wheat bread food. This one is better because it has fewer calories than white bread. Today there are plenty of whole wheat foods, not only bread and sandwiches, but also crackers, breadsticks, and many more: they are available in every supermarket, it will be very easy to find them. The selection is wide, but it is important to avoid big portions and check the label to verify the ingredients.
How to choose bread and whole wheat bread foods in general
It is very useful to check the ingredients and read the label, making sure that the first ingredient is whole wheat flour. In fact, you should not be mistaken by the dark colour of bread, because very often food colouring are used, so the bread is not actually whole wheat, therefore checking the ingredients is very important. Another important thing to check is the fibre count for every portion: it should be less than 3gr. In general these precautions will ensure you buy real whole wheat bread.
How much bread can be eaten while dieting?
To consume correctly bread-based foods while dieting, it is important not to eat bread with other foods, but eat it as the main course. Obviously the quantity of the portion of whole wheat bread-based foods should be decided according to the person, his energetic needs and other features. It is important to always pay attention on how to combine bread. Therefore, broadly speaking it is better to consume whole wheat bread in proportion to the total diet. Then whole wheat bread cannot be consumed limitlessly, because it should be consumed following a proportion evaluation.
The importance of raw materials
The most important aspect to consider for the production of homemade breadsticks is, without any shadow of doubt, the choice of ingredients which are used in the recipe, starting from the oil. The oil, which is used to produce breadsticks as a substitute of raw materials notoriously more caloric, like lard, butter or margarine, should be extra virgin type, to make the recipe flavourful. The presence of the oil makes the homemade breadsticks a baked product with a delicate taste, besides they are healthy and easy to digest.
The secrets to produce homemade breadsticks
To produce homemade breadsticks, extra virgin oil is used because it gives the right elasticity to the pastry. In addition to the type of oil, also its quality is fundamental. A little quantity of oil may make the pastry excessively dry. As a consequence, the homemade breadsticks may be tough and less friable. On the contrary, an excessive quantity of oil could make the product that has just been taken out of the oven dripping and dangerously stodgy. The secret is measuring carefully the doses, especially considering the quantity of flour and how the pastry looks like during the process.
The processing technique of homemade breadsticks
To produce homemade breadsticks in line with tradition a precise processing technique should be used. This technique includes the addition of oil not only during the production of pastry, but also in view of leavening. The dough ball from which the breadsticks are made should be completely covered by oil. After this expedient the dough ball is ready to rise naturally, up to the doubling of its volume.
Breadsticks snack par excellence
Tasting a good breadstick is an experience that everyone has had at least once in life. But this experience can be much more satisfying if the breadstick is eaten as a proper snack. To make this, it is very important to find the right combination, that is the kind of food which emphasizes the peculiarities of the breadstick itself, without dominating it with its intrinsic flavours. Some kinds of food are especially suitable for this use: we are talking about high quality cured meats and cheese. This kind of food – if carefully chosen – can obviously enclose breadsticks in the best way, perfectly combining a good flavour with a wonderful aspect.
Enclose breadsticks with cured meats
The Italian charcuterie tradition is rich and enviable on a quality level. In fact Italy abounds of farms which give birth to sublime cured meats that make our courses excellent. To emphasise high quality breadsticks different types of cured meats are used, such as prosciutto di Parma, prosciutto di San Daniele, salame felino, culatello di zibello, sandwich pork meat, capocollo di Cinta Senese or capocollo di suino nero di Nebrodi. These are cured meats of excellence among the local production which can brilliantly combine with high quality breadsticks.
Cheeses of excellence in Italy
The same topic can be faced when it comes to cheeses, another pride for the Italian food tradition. If we want to amaze our guests, we can use cheeses such as fontina valdostana, robiola piemontese, Puzzone trentino, Morlacco veneto, squacquerone romagnolo, pecorino toscano, Raviggiolo umbro, pecorino di Filiano. These kinds of cheese are obviously only a part of all the ingredients which can create snacks with tasty and high quality breadsticks. Feel free to give off your creativity!
Kamut Piavettini is produced from the ancient Khorasan Kamut cereal grain. The grain is all organically grown and non-OGM, which ensures healthy and wholesome intake without the need to worry about health issues and dangerous preservatives and additives. The Kamut grain is also highly nutritious and contains lots of fibre which is good for digestion among other characteristics which make for healthy living. It is also rich in protein content and selenium which plays an important role in metabolism and has good antioxidant properties which protect the body from cell damage.
Kamut Piavettini is made by allowing the dough to rise slowly and is enriched with only 100% pure Italian virgin olive oil. Other ingredients include iodized salt, yeast cream, rice syrup, and non-hydrogenated vegetable grease. Below is a table of nutritional information per 100g serving:
Energy value 448 Kcal | 1874 KJ
Protein (g) 12,8 g
Carbohydrates (g) 64,7 g
of which sugars (g) 2,4 g
of which starch 53,1 g
Greases (g) 14,6 g
of which saturated (g) 3,4 g
of which monounsaturated 9,0 g
of which polyunsaturated 2,2 g
of which cholesterol 11,6 mg
Food fibres (g) 3,2 g
All these ingredients are combined and baked to a golden yellow, crisp consistency, then sealed in special packaging to lock in the freshness, taste and aroma.
Kamut Piavettini is produced and baked with the same good care and in true Italian breadstick tradition as all other breadstick products. Available in 200g and 400g packs, they are also ideal as a side snack to compliment a quiet candlelit dinner with a glass of Italian red wine, or they can be equally enjoyed on their own on a picnic or hiking trip to quell the hunger pangs between regular daily meals.