Mycotoxins

(DON, Aflatoxins and Ochratoxins)

In Italy, pasta is the main dish and, together with bread, it is always present on the table. Over the last years, however, it has been blamed for the impressive increase in food disturbances such as intolerance, sensitivity to gluten and celiac disease. 

Recent studies relate the onset of these disturbances to the presence of mycotoxins in cereal.

Mycotoxins are metabolic products coming from the moulds that, in certain conditions, can attack cereal and develop directly on the ear during the ripening phase, or while the grain is being stored after harvesting.

Mycotoxins are extremely toxic for man and are not eliminated during cooking. This is why the European Community decided to regulate the maximum levels that can be tolerated in human food, fixing a limit for adults of 750 ppb (parts per billion) and, considering their toxicity level, 200 ppb (parts per billion) for children.

Unfavourable climatic conditions, such as scarce isolation, low temperatures and excessive humidity, when associated with abundant fertilisation, the use of non-autochthonous varieties and intensive farming methods, determine the development of the moulds that produce mycotoxins. This is why studies have evidenced a higher presence of mycotoxins in grain that comes from abroad and the Central-Northern areas of Italy, while the levels in grain from Southern Italy are almost absent, thanks to the sun and the dry climate that prevent their formation.

This grain is used to produce OROBIO Pasta: cereal from certified farms in Apulia and Basilicata that use organic growing methods and which guarantee the absence of mycotoxins.

Specific laboratory tests prove that OROBIO pasta does not contain identifiable quantities of mycotoxins, therefore it is considered as being completely “MYCOTOXIN FREE” and safe under every aspect.

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Gluten Sensitivity is a true pathology and not – as is often thought – a minimised form of celiac disease. It is different from both an immune and a molecular viewpoint, even if their triggers are similar.

Over the last years, the number of people who suffer from “Gluten Sensitivity” has increased excessively (around 3 million in Italy and 20 million in the United States). To solve the problem, all food that contains gluten has to be drastically limited. Recent studies consider mycotoxins as the factors that are responsible for the pathology.

It is these, above all DON (deoxynivalenol), that are involved in a large quantity of clinical symptoms that appear without any apparent reason, as a result of complex physiological interactions that cause intestinal inflammation problems.

OROBIO pasta does not contain mycotoxins, and this is why it is recommended for people who are “sensitive” to food that contains cereal. Before reaching the consumer’s table, OROBIO pasta was “tested” by volunteers sensitive to products that contain cereal, and the disturbances caused by other pasta did not appear.

A balanced diet is at the base of daily wellbeing. Today, the Mediterranean diet is recognised by nutritionists as the most complete, and pasta is one of its fundamental elements. Today, our food is even safer with OROBIO pasta.

 

OROBIO PASTA

produced and distributed by Fior Di Campo SRL
info@pastaorobio.it

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