There are many kinds of flour’s intolerances, because first of all there are several flours and degrees of grain defining. The important thing is do not confuse flours ’s intolerance with gluten one. The two concepts are completely different.
Meanwhile most customers of Daphne Lab’s laboratories on which is conducted the investigation’s study (30.00 cases) have found a very high percentage of refining flours’s intolerances and much more to integral ones. Especially obese, bilious subject, with a series of visceral and dysbiotic problems.
Who results very intolerant to the flours or combination of them will use the programmed weaning system, used by the nutritionist‘s methods of the Daphne lab to consent to the organism to reassume farinaceous….but always con salis grain (grain of salt).