clear volume_up 1.790 / 5.000 Risultati della traduzione Zero + is born, the Spinosi pasta designed for athletes, celiacs and diabetics. The historic pasta factory in Campofilone launches the new egg noodles with lentil flour, developed in collaboration with Professor Fabrizio Angelini, endocrinologist and president of SINSEB (Italian Society of Nutrition, Sport and Wellness). In the Spinosi house, tradition is renewed. As? Starting from Zero. Indeed, from Zero +. Zero +, organic egg pasta with 100% Italian hulled red lentil flour, a gluten-free food specialty with a high fiber and protein content (30% more than 15% on 100 grams of traditional fettuccine). Dedicated to athletes, to people with diabetes or celiac disease (lentil flour, unlike wheat-based, does not contain gluten) but also to those who are thinking of getting back into shape after a forced home break in these times of Covid -19. And that they feel like it to rush into Phase 2. “The Zero + is a functional food, an excellent travel companion for both athletes and patients suffering from metabolic diseases. Thanks to the complex carbohydrates of lentil flour, together with a good number of vegetable proteins, it guarantees a lower impact on glycaemia and insulin secretion ”- explains Professor Angelini, who gave his advice to the project free of charge. “But such a pasta, which does not cause glycemic fluctuations, is also suitable for those who have been indoors for a long time, perhaps in confined spaces, have gained weight and have lost muscle mass. If taken in moderation, in a balanced diet, it can help you lose weight. All without losing flavor and performance: because eggs guarantee product elasticity ".