Leks2ab is the
first Polish line of products based on 2ab flour from ancient wheat,
which does not contain type-D gluten,
responsible for digestive
discomfort and related ailments.
Zinc is essential for healthy bones and skin, helps to maintain acid-base balance, improves carbohydrate metabolism, supports maintenance of normal testosterone levels in the blood and supports correct vision
Selenium supports proper functioning of the immune system, helps to maintain healthy hair and nails, aids in proper functioning of the thyroid gland
Leks Sp. z o.o. together with Goodmills Innovation GmbH have developed a wide range of bakery and confectionery products based on 2ab flour made of ancient wheat. Because of carotenoid content, 2ab pastries are characterized by yellow colour as well as natural and specific taste. Our products have received numerous awards; tests and certificates confirm their pro-health impact, rich composition and desirable properties.
Products from ancient wheat contain no additives (preservatives and improvers), and they are produced according to the „clean label” idea. Products made of 2ab flour contain a high selenium level of 13 μg (the reference level for selenium is 55 μg), zinc level of 2.15 mg (the reference level for zinc is 10 mg).
Natural fermentation of flour and a traditional method of sourdough production, with long dough fermentation, have a positive effect on the health-promoting properties of bread, reducing the content of high FODMAPs in the product.
2ab products contain no raw materials from other wheat and rye varieties, gluten and other high-FODMAP ingredients.
| Nutritional value in 100g | |
|---|---|
| Food energy 1000 kJ / 236 kcal | Fat / including saturated fatty acids 1,1 g / 0,3 g |
| Carbohydrates / including sugars 45 g / 3,5 g | Protein 9,9 g |
| Salt 1,6 g | Minerals Selen 13 μg, cynk 3,89 mg, rutyna 10,39 mg |
| Nutritional value in 100g | |
|---|---|
| Food energy 1103 kJ / 260 kcal | Fat / including saturated fatty acids1,2 g /0,5 g |
| Carbohydrates / including sugars 51 g / 3,1 g | Protein 9.6 g |
| Salt 1 g | Minerals Selen 18,1 μg, cynk 3,1 mg |
| Nutritional value in 100g | |
|---|---|
| Food energy 1029 kJ / 243 kcal | Fat / including saturated fatty acids1,4g / 0,3g |
| Carbohydrates / including sugars 47 g / 2,6 g | Protein 10 g |
| Salt 1,2 g | minerały Minerals 13 μg, cynk 2,15 mg |
One wheat is unequal to another wheat. To better understand the history associated with gluten, which is harmful to many people, we need to find out about the origins of wheat. Let's go back 10 million years, when einkorn developed in a natural way. The grain was characterized by genetic simplicity, since it consisted only of a double A genome. 7 million years later, einkorn crossing with wild grass resulted in creation of
emmer, whose genetic structure resembles 2ab wheat; they both have only ancient A and B genomes. Studies show that problems related to intolerance, allergies, abnormal digestion and discomfort are largely caused by a modern gnome contained in the type D gluten, which ancient 2ab wheat does not contain.
The first bread softened with yeast was baked in Mesopotamia, around the 4000 BC. At the same time, the Israelites ate matza, or flatbread, which was baked under a clay pot, covered with hot ashes. The pastries inspired the Romans to create dome ovens that are still used in some regions of the Middle and Far East and Central Asia.
In a world dominated by highly processed food, subjected to a multi-stage process with addition of many preservatives, raising and changing natural features agents, the ideas of products returning to the usage of natural resources and processing and production methods are created more and more frequently. Ancient 2ab wheat is an example of this type of resources as an ancestor of a standard wheat used many years ago.
The
proper fermentation process of 2ab flour causes the FODMAP content in
the products
from 2ab flour is much smaller than in gluten-free products.
FODMAP is an acronym formed with the first letters of the names of individual carbohydrate groups and the process of their fermentation:
monosaccharides (simple sugars)
polyols (polyhydric alcohols)
High-FODMAP products are poorly absorbed both by IBS patients and by healthy people. Unchanged FODMAPs pass into the intestine and their osmotic effects cause accumulation of liquids in intestine lumen. After passing into the large intestine, they undergo bacterial fermentation with increased production of carbon dioxide and hydrogen. Further transformations can lead to production of hydrogen sulphide and methane. These processes are responsible for discomfort in the abdominal region (pain and gurgling), diarrhoea or constipation and bloating.
Effective
elimination of high-FODMAP products results from accurate reading of
composition of ready-made products and dishes.
A nutrition
method based on FODMAP should be analysed under the supervision of a
dietitian or doctor.
