Composition: green banana flour, tapioca starch, cold-pressed sesame seed flour, deep-laid hen's eggs
Paleo green banana flour dry pasta was created so that those following a paleo diet can also enjoy the pleasures of pasta consumption, as well as those avoiding gluten, allergens, and substances causing intestinal permeability or irritation. In addition, the carbohydrate content of Paleo green banana flour dry pasta is low (it contains about 40% less carbohydrates than traditional pasta!), and thanks to its higher phytate content, only a fraction of these few carbohydrates is absorbed since phytates decrease the breakdown of starch into sugar. Due to the low absorbable carbohydrate content, it is also recommended for diabetics and those on a diet.
Paleo green banana flour pasta not only contains no gluten, but also no prolamins, lectins, and saponins. These substances would all increase intestinal permeability and cause intestinal inflammation. Saponins can create tiny holes in the intestinal wall, prolamins can irritate the intestinal lining leading to inflammation, and lectins can alter the structure of the intestinal wall, making it more permeable, allowing substances to enter the bloodstream that could trigger autoimmune processes. Corn, rice, buckwheat, quinoa, millet, wheat, barley, durum, oats, amaranth, lentils, beans, chickpeas, and all grains and legumes contain these prolamins, lectins, and often saponins in large quantities. The components of gluten itself belong to the groups of lectins and prolamins and have similar effects on the body. Many gluten-free foods are made from corn, oats, and other ingredients containing prolamins and lectins. However, Paleo green banana flour pasta is free from these substances and is also low-carb!
About the ingredients used for the Paleolithic green banana flour pasta:
Green banana flour:
Its main feature is the content of resistant starch (RS), which has a different absorption and metabolic effect in the body from other types of starch. Green banana flour containing resistant starch has been a focus of numerous studies. Naturally gluten-free, it can be used independently or mixed well with other seed, root, and tuber flours. This gluten-free flour source can be consumed by individuals with celiac disease, gluten sensitivity, and various food intolerances. It can be easily incorporated into various diets, such as diabetic diet, Mediterranean diet, blood type diet, Atkins diet, Zone diet, lactose-free diet, or paleo diet.
Allergen-free tapioca starch:
Tapioca starch used in green banana flour pasta for the Paleolithic diet contains no traces of prolamins, lectins, saponins (and of course no gluten) unlike other starches. While tapioca starch itself (like other starches) has high carbohydrate content and glycemic index, when used in small quantities in the pasta and properly combined with sesame flour phytic acid content, which reduces starch absorption, the carbohydrate content, glycemic index, and satiety of the finished dry pasta will be low.
Deep nest fresh hen eggs:
Paleo green banana flour pasta is made exclusively with deep-moist fresh eggs, not with egg white or egg powder. For each pasta production, we crack the eggs freshly by hand for mixing with the 'flours', we do not use pre-cracked eggs, and all the eggs used in production come from our own chicken farm. We do not use added water during production. For each 1kg of 'flour mixture' used in the production of Paleo green banana flour pasta, we use up 15 pieces of medium-sized eggs, meaning that each Paleo green banana flour pasta is almost equivalent to 15 eggs! We do not cut corners!
Cold-pressed sesame oil:
There are two problems with ground seeds. One is that due to their high oil content, close to 50%, they cannot be ground to the consistency of flour, and the other is that most of their high oil content consists of omega-6 fatty acids, the avoidance of which is crucial for achieving the correct omega-6/omega-3 ratio. Therefore, in the production of Paleolithic green banana flour pasta, we gently, chemically-free, cold-press remove a significant portion of the oil content from the sesame seeds used. Only 20% of the original oil content remains in the resulting sesame seed flour. The mineral, protein, and fiber content of this sesame seed flour is nearly double that of plain ground seeds.
The taste and texture of the Paleolithic green banana flour pasta is just like traditional wheat flour pasta made with eggs, yet it is 'paleo'. Its carbohydrate content is about 40% lower than traditional pasta. Due to the high content of cold-pressed sesame seeds, it has a high amount of sesamin. Sesamin is able to increase the level of gamma-tocopherol in the body tissues, which is the most effective member of the E-vitamin family. Furthermore, it reduces the conversion of omega-6 fatty acids into arachidonic acid (which is the fatty acid from which inflammatory hormone-like substances are formed and why high omega-6 consumption is harmful). In parallel, it increases the formation of dihomo-gamma-linolenic acid in our body, which is a precursor to anti-inflammatory beneficial hormone-like compounds. Sesamin also enhances fat burning.