Qualitaly_112

AUG. SEP. 2019 IX AT PAGE 24 IN THE DINING ROOM Italians like “yeast free” products Perceived as the best tasting (33.7%), lightest (27.6%) and healthiest (24%), unleavened products are increasingly appreciated and in demand throughout Italy By Maria Elena Dipace Swelling, intestinal problems, heaviness and increased appetite. These are some of the symptoms that food experts believe may signal an excess of yeast in your diet. A food regime that can reduce the amount of yeast helps not only those suffering from certain intolerances or allergies, but can provide numerous health benefits for all. It is precisely for this reason that more and more Italians look carefully at the so- called “yeast free” foods, or without yeast: 9 Italians out of 10 in fact (87.2%) have revealed that they are willing to buy this type of product while not suffering from any disease. The reasons? According to the 33.7%, products without yeast are better tasting or better quality, for 27.6% they are lighter or cause less swelling, for 24% they are indisputably healthier, 7.3% buy them out of curiosity and for a further 7.3% they are more digestible. This is what emerges from a survey conducted by Vitavigor, a historic company of bakery products and breadsticks, of about 1300 Italians between 18 and 66 years old, to know and understand the reasons for this ever-increasing phenomenon. Reasons also supported by the opinion of experts in the field of nutrition, according to which avoiding excessive consumption of yeast can prevent the onset of health problems such as irritable bowel syndrome, dysbiosis, asthenia, diarrhoea, meteorism and headaches. FROM THEORY TO PRACTICE “The idea that a diet with fewer yeasts can alleviate digestive problems even in those who do not suffer from intolerances or allergies is widespread: today we are experiencing a period of growing demand for this type of product - explains Federica Bigiogera, Marketing Manager of Vitavigor: “Yeasts, in addition to being present in wine, beer and some cheeses that require a fermentation process, are also present in baked goods. The sector in which the demand for these yeast free products is increasingly predominant and pushes companies to propose more and more products in the wake of this consumption trend.” The figure was recently certified by Eurispes, according to which 18.6% of Italians usually buy products without yeast at the supermarket, even if only 4.6% know that they are intolerant, unlike the 14% who is not. A decisive and increasingly frequent choice, made despite the fact that the prices of “yeast free” products are higher than ordinary ones, as certified by a survey by the National Consumers Observatory. HEALTH ALLIES But there are also those who are not willing to buy products without yeast, representing 12.8% of Italians. If 37.3% do not like the taste, 27.5% think that it is not necessary, while 13.7% prefer other types of product, 11.8% do not buy them because they do not have intolerances and 9.8% consider them much too expensive. Even according to nutrition experts, yeast can be the cause of some annoying health problems: “The consumption of foods containing yeast such as bread, bakery products and pizza, may be responsible for the onset of symptoms such as asthenia, diarrhoea, abdominal swelling, meteorism and headaches,” highlights Dr. Valentina Schirò, biologist and nutritionist specialised in food science. “These symptoms are fortunately transitory: in fact, in the case of proven intolerance to yeasts, it will be necessary to eliminate the products that contain it as well as those subjected to non- natural leavening. Instead, it would be appropriate to prefer foods such as cereals and derivatives, meat and fish, fruit and vegetables.” But that’s not all, Dr. Luca Piretta, gastroenterologist and nutritionist at the University Campus Biomedico in Rome, adds that “The success of unleavened products stems from the fact that reducing products such as bread, pizza and baked goods often helps to reduce the fermentation processes in the intestines, especially in individuals who suffer from irritable bowel syndrome or dysbiosis, very common diseases. Since the need for complex carbohydrates is a priority for a