Research on the Cappelli variety was conducted by the Fondazione Policlinico Gemelli.
A sample of patients was asked to eat 100 grams of pasta per day for a period of five months. All the pasta was contained in identical packs so the types of pasta could not be differentiated. The results were impressive. You can read the research study here. The goal was to compare the effects of Cappelli wheat with those of standard wheat. An in-depth, scientifically significant research study was carried out by the gastroenterology team of the Fondazione Gemelli and the results were outstanding. During a time frame of three months, a battery of tests was performed on a number of patients who had previously been admitted to the Centro Malattie dell’apparato digerente (Centre for diseases of the digestive system) in the Polyclinic in Rome.
Almost all of the patients were suffering from gastrointestinal problems mainly caused by consuming foods present in their diets, the most common were: food allergies, lactose intolerance and other gluten-related issues.
Non-celiac gluten sensitivity is increasingly widespread and manifests itself through intestinal and extra-intestinal symptoms closely linked to the consumption of foods by those not suffering from celiac disorders. After a thorough medical and nutritional examination, each individual was randomly given a dietary plan to be followed in the successive two weeks: one group was on a Cappelli variety diet, the other on a regular, standard pasta diet.
Patients were asked to eat a daily amount of pasta (100 grams) from identical packs so that they could not recognize the type or variety. After this first period of experimentation both groups returned to a gluten-free diet for a suspension period of two weeks and then each patient swapped group for another two weeks, and alternated. What really stands out regarding the data from the experiments in the Fondazione Gemelli research is that patients showed considerably lower gastrointestinal and extra-intestinal symptoms immediately after eating the Cappelli durum wheat variety of pasta.
One of the reasons for this outcome is that Cappelli durum wheat has a higher fiber and micronutrient content.
The Cappelli wheat variety, as discussed in other articles on Le Stagioni d’Italia blog, derives from a selection of uncontaminated origins, and is an ancient and organic type of wheat, while standard pasta is a mix of different wheat varieties grown through intensive crop farming.
Moreover, the research also takes into account the impact of industrialized wheat farming, particularly refinery processes, which can make the final product less digestible because it removes the anti-oxidant and anti-inflammatory properties from the wheat itself. Compared to other varieties, the Cappelli wheat is much less influenced by environmental conditions and this can have an effect on the gliadin content and its consequent immunogenic potential. Another important factor is its high-protein content.
In conclusion, we can safely say that the study carried out by the Fondazione Gemelli team adds enormous value to the use of this newly discovered Cappelli variety.
This value enhances the wide range of products made with this high-quality Italian wheat, selected for its purity and made available by Società Italiana Sementi in Bologna.
This 45-year-old native of Parma is a professional journalist and writer who has worked for local and national newspapers, radio and television, as well as for private entrepreneurial groups which operate on an international scale. He has also taught New Media - Theory and Techniques at the Arts Faculty of the University of Parma. Today he runs a communications and external relations agency which specialises in environmental agro-food, associative and training projects.