Spelt stands out due to its extraordinary organoleptic and nutraceutical properties. It has a very pleasant flavour and can be combined with all low-calorie diets, low in fat and cholesterol, rich in calcium and minerals, it contributes significantly to the well-being of any individual as if it were a real supplement.
Spelt pasta has a fibre content that regularizes the intestine 10 times more than the common wheat pasta; it is rich in calcium, vitamins (B1, B2, E, B5, B6, B3), proteins and isoflavones with a high antioxidant action and is easily digested.
Spelt is a reference food in the therapeutic strategy of diabetes thanks to its low Glycemic Index. It has a content of selenium and phytic acid that counteracts the action of free radicals, which are responsible for aging and all forms of cellular degeneration. Therefore, as the period in which we live has continuous nutritional anomalies, to include spelt in our daily diet means to re-educate our organism with a healthy, light and balanced diet.
Significant is the study that Monterosso started with Dr. Pompeo D'Ambrosio (specialist in cardiology and sports medicine) to verify the effectiveness of spelt-based specialities in sport diets.
Dr. D'Ambrosio certifies how important spelt is in a sportsman's nutrition, underlining how the short pasta in particular perfectly complies to all the requisites necessary for physical and competitive activity.