Hello, everyone,

Today with this new LavaBlog article we touch on a topic that is very important to us: the quality of flours in kitchen preparations.

It is now common knowledge that 00 flours (refined flours) are literally toxic for our body... it is no coincidence that when we start having health problems, the doctor, from the general practitioner to the specialist, starts his therapy by telling us to eliminate 'white flours'.

But if medicine already knows that it is bad for you, why doesn't it tell us beforehand?
We will have to move towards a medicine that instead of curing disease helps us to preserve health right?

Apparently not... perhaps because unfortunately, as always, someone is making too much money out of this system, and our health is worth far less than the bank accounts of the pasta and flour industry.

But this is a very complex issue that we will perhaps address in another section.

In this article, as mentioned in the title, we want to tell you the 6 reasons to prefer ancient and unrefined grain flours to 00 flour:

They have not been modified: It is amazing how many and what changes wheat has undergone in recent decades. Long ago, gluten was present in wheat in a percentage of 10-12%. Today, after continuous modifications (GMOs) it has come to contain around 20% of gluten. This is also one of the main factors why gluten intolerances and coeliac disease are continuously increasing.
They are less refined: The more flour is refined (and '00' flour is the ultimate point of refining), the less it is rich in the nutrients found in wheat. After refining, only starch and gluten remain, resulting in diabetes and coeliac disease. Less refined flours are more difficult to process, and it takes a good hand in the kitchen to achieve the same results, but taste and health in this case thank you.
They are more nutritious: flours that have undergone less refining retain almost all the nutrients of this wonderful element.
Small producers are supported: The big food industry has built an empire on refined flours to the detriment of small, quality producers on the one hand and our health on the other. Starting to use foods with wholemeal flours or other cereals helps our organism to stay healthy and supports small producers who have been working for years to avoid wasting ancient grains and quality processing models (such as stone processing)
They often come from short supply chains: the use of unrefined flours often coincides with the use and choice of local, 0-km mills, which also preserves local traditions.
Biodiversity is protected: It is well known that small local farmers adopt non-invasive and, in most cases, integrated pest management or organic crops. In doing so, they also preserve our land and the earth which, if treated as it deserves, gives us many wonderful crops.

It is important to have the right awareness when we sit at the table, and even before that when we walk down the supermarket aisles. Choosing the right raw materials makes our bodies, small farmers and our land happy.

We at Lavatoio Bistrot are very attentive to these issues, not just in words as many (perhaps too many) do, but in deeds:
once seated, you can safely order any dish as we never use '00' flours in any of our recipes.

We care about your health, ours and that of each of you.
And by consuming our dishes we help small local farmers.

We do not know whether it is little or much, or whether it may be enough or not.

But we know it is right to do so.

See you soon,
Il Lavatoio Bistrot.