Composition: green banana flour, tapioca starch, cold-pressed sesame flour, deep-litter hen 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 does not contain gluten, but also does not contain prolamins, lectins, and saponins. These substances would all increase intestinal permeability and cause intestinal inflammation. Saponins can create small holes in the intestinal wall, prolamins can irritate the intestinal wall causing inflammation, and lectins can alter the structure of the intestinal wall, making it more permeable, allowing substances to enter the bloodstream that can induce autoimmune processes. Corn, rice, buckwheat, quinoa, millet, wheat, barley, durum, oats, amaranth, lentils, beans, chickpeas, and all kinds of cereals and legumes contain these prolamins, lectins, and often saponins in large quantities. The components of gluten itself belong to the group of lectins and prolamins and have a similar effect 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 harmful 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 differs in absorption and metabolic effects in the body from other types of starch. Green banana flour containing resistant starch is the focus of numerous studies. Naturally gluten-free, it can be easily mixed with other seed and root vegetable flours in addition to its independent usability. It serves as a gluten-free flour source for people with celiac disease, gluten sensitivity, and various food intolerances. It can be incorporated into various diets such as diabetic diet, Mediterranean diet, blood type diet, Atkins diet, Zone diet, lactose-sensitive 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 exclusively made with deep-lake fresh eggs, not with egg whites or egg powder. For every pasta production, the eggs are freshly cracked by hand for mixing with the 'flours', we do not use pre-cracked eggs, and all eggs used in production come from our own chicken farm. No added water is used during production. For every 1kg of 'flour mixture' used in the production of Paleo green banana flour pasta, we use 15 medium-sized eggs, which means each Paleo green banana flour pasta is nearly 15 eggs worth! 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 a flour-like fineness. The other is that much 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. For this reason, we gently, chemical-free, cold-press the significant portion of oil from the sesame seeds used for the Paleolithic green banana flour pasta. 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 Paleo green banana flour pasta is just like traditional egg pasta made from wheat flour, yet it is "paleo". Its carbohydrate content is about 40% lower than traditional pastas. Due to the high content of cold-pressed sesame seeds, it is high in the so-called sesamin. Sesamin is capable of increasing the gamma-tocopherol levels in the body's tissues, which is the most effective member of the E-vitamin family. Moreover, 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 which makes high omega-6 consumption harmful). In parallel, it increases the production of dihomo-gamma-linolenic acid in our body, which is a precursor to anti-inflammatory hormone-like compounds. Sesamin also enhances fat burning.