Hemp Seed Pasta REvelations

Uncovering the Real Culprit Behind Food Sensitivities And What We Can Do About It: Hemp Seed Flour Revelations

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I recently had a talk with Roberto Cristiano about his hemp seed pasta and unique hemp seed flour products, and the conversation turned to the current climate of avoiding pasta because it has gluten. The information he shared made me realize I had many false beliefs about wheat, gluten and gluten intolerance. The conversation led me to investigate further, and I hope that what I discovered both surprises and enlightens you. The key takeaways at the end highlight the certifications to look for in your food and why, as well as what you might want to aim to include in your marketing efforts if you are an eco minded food based business.

The modern food landscape is littered with misconceptions, none more pervasive than the demonization of gluten while overlooking the genuine culprit: glyphosate contamination in our food supply. As consumers increasingly seek healthier alternatives, many have focused on the wrong target, avoiding nutritious whole grains based on unfounded fears while missing the real source of their digestive distress and the genuinely revolutionary solutions that address both nutrition and contamination.

It’s time to set the record straight about what’s really causing food sensitivities, celebrate the power of lignans, and introduce a game-changing solution that addresses the root of the problem: Italian hemp seed pasta made with certified organic ancient wheat strains—completely free from glyphosate contamination.

The Glyphosate Connection: The Real Story Behind Food Sensitivities

The anti-gluten movement has reached fever pitch, with millions of Americans avoiding gluten despite having no medical need to do so. But emerging research from nutritionists like Courtney Swan, MS, and published studies reveal a startling truth: it’s not the gluten that’s making people sick—it’s the glyphosate.

Glyphosate, the active ingredient in Roundup herbicide, has been linked to increased intestinal permeability (leaky gut syndrome) and disruption of the gut microbiome (Samsel & Seneff, 2013; Zhang et al., 2022). Recent research shows that more than half of bacterial species in the core human gut microbiome are potentially sensitive to glyphosate, with studies finding that 54% of bacterial species commonly found in the gut—including beneficial genera like Faecalibacterium, Citrobacter, and Bifidobacterium—are sensitive to glyphosate exposure (Puigbo et al., 2019). This explains why so many people experience digestive distress after consuming conventional wheat products.

The evidence is compelling: glyphosate can damage the tight junctions between cells in the gut lining by upregulating zonulin expression, a protein that powerfully induces intestinal permeability, making the intestinal barrier more permeable—commonly referred to as leaky gut (Gildea et al., 2017). This can result in endotoxemia, where bacterial by-products infiltrate the bloodstream and trigger pro-inflammatory cascades. A comprehensive 2024 systematic review confirmed that glyphosate and its formulations induce intestinal dysbiosis by altering bacterial metabolism, intestinal permeability, and mucus secretion while causing damage to the microvilli (Lehman et al., 2023).

What’s particularly concerning is that glyphosate residues are found in the main foods of the Western diet, comprised primarily of sugar, corn, soy and wheat. When people avoid gluten and feel better, they’re likely avoiding glyphosate contamination—not gluten itself.

The Misguided War on Gluten: Missing the Mark

For the 99% of people without celiac disease or diagnosed gluten sensitivity, gluten isn’t the villain it’s been painted as. Gluten serves important nutritional functions and, when part of whole grain foods from clean sources, contributes to a nutritious diet.

The real tragedy occurs when people unnecessarily avoid gluten: they often miss out on essential nutrients. Studies consistently show that those following gluten-free diets without medical necessity frequently have lower levels of fiber, iron, and B vitamins (Vici et al., 2016; Niland & Cash, 2018). Research has found that gluten-free grain and cereal-based foods contained 55% less iron and 44% less folate than similar gluten-containing foods, with additional deficiencies in fiber, magnesium, zinc, and B vitamins commonly observed (ConsumerLab, 2024; MDPI, 2024). Many gluten-free alternatives are actually higher in saturated fat, refined carbohydrates, and sodium than their traditional counterparts.

The irony is profound: in trying to eat “healthier” by avoiding gluten, many consumers are actually making less nutritious choices while still potentially exposing themselves to glyphosate through other contaminated foods.

Ancient Italian Wheat: A Legacy of Nutrition and Purity

This is where ancient wheat varieties tell a completely different story. Italy’s heritage grains represent centuries of selective cultivation that prioritized flavor, nutrition, and digestibility over industrial yield. These ancient varieties not only predate industrial agricultural practices but also offer a solution to both nutritional and contamination concerns.

Ancient Italian wheat varieties like Senatore Cappelli, Verna, Khorasan, and Russello carry a nutritional legacy spanning millennia. When grown organically without glyphosate, these heritage grains contain nearly twice the lignans of modern wheat varieties—and zero glyphosate contamination.

In contrast, American wheat production has largely focused on high-yield varieties that respond well to synthetic fertilizers and herbicides. While some American organic farmers are beginning to cultivate ancient varieties, the scale and tradition of Italian heritage grain production remains unmatched. Italian ancient grains benefit from terroir—the unique combination of soil, climate, and traditional cultivation methods that have been refined over generations.

The key distinction isn’t about gluten content—it’s about cultivation methods and genetic heritage. Organic ancient wheat varieties offer the nutritional benefits of traditional grains without the industrial chemical burden that’s causing widespread food sensitivities.

Learning from Traditional Wisdom

I appreciated talking with Cristiano to learn more about the misinformation about gluten, and about his approach of focusing on delicious pasta that is made from ancient grains made with certified Russello ancient wheat grown and made in traditional Italian ways. His perspective helped me understand that the problem isn’t the grain itself, but what we’ve done to it through industrial processing and chemical contamination.

Russello wheat, in particular, represents one of Sicily’s most treasured ancient varieties. This durum wheat has been cultivated in the Mediterranean for over a thousand years, developing unique characteristics that set it apart from modern wheat varieties. Russello is naturally lower in gluten than modern wheat, making it easier to digest, while containing higher levels of proteins, minerals, and beneficial compounds that have been bred out of industrial varieties.

The Hemp Enhancement: Complete Nutrition Profile That Tastes Great

Roberto’s pasta is made with 10% hemp seed flour integrated into the Russello ancient grain semolina wheat blend, creating a nutritional powerhouse that addresses multiple dietary needs simultaneously. In Italy there is a law that states that pasta must be made from semolina flour in a particular ratio. Hemp’s inclusion in the pasta formulation transforms the nutritional profile in several key ways:

Complete Protein Enhancement: Hemp seeds provide all nine essential amino acids, complementing the pasta’s protein profile to create a complete protein source comparable to animal proteins. Hemp seeds contain 25-35% protein, with high-quality storage proteins edestin and albumin that are easily digested (Precision Nutrition, 2021; WebMD, 2024).

Essential Fatty Acid Boost: Hemp adds the optimal 3:1 ratio of omega-3 to omega-6 fatty acids, providing anti-inflammatory compounds most Western diets lack. Hempseed oil contains over 80% polyunsaturated fatty acids and is exceptionally rich in the two essential fatty acids linoleic acid (omega-6) and alpha-linolenic acid (omega-3), with the omega-6 to omega-3 ratio normally between 2:1 and 3:1 (Euphytica, 2004; Healthline, 2018).

Mineral Fortification: Hemp seeds are rich in magnesium, iron, zinc, and phosphorus, significantly increasing the pasta’s mineral content.

Fiber Increase: The addition of hemp boosts both soluble and insoluble fiber content, supporting digestive health and blood sugar regulation.

Vitamin Enhancement: Hemp provides vitamin E, B vitamins, and other essential nutrients that complement the ancient grain’s nutritional profile.

What makes hemp particularly valuable is its exceptional bioavailability and digestibility. Hemp protein is easily absorbed by the human body and doesn’t cause the inflammatory response that some people experience with other protein sources (PMC, 2022). This means people feel full and satisfied after eating hemp-enhanced pasta, not sluggish or bloated.

The anti-inflammatory properties of hemp, combined with the clean cultivation of ancient Russello wheat, create a pasta that nourishes rather than depletes energy. This is why many people report feeling more satisfied and sustained after eating hemp seed pasta compared to conventional varieties.

The Lignan Advantage: Nature’s Protective Compounds

Lignans represent one of nutrition’s best-kept secrets. These plant compounds, particularly abundant in flaxseeds and present in meaningful quantities in ancient wheat varieties, offer remarkable health benefits (Linus Pauling Institute, 2025; Kezimana et al., 2018):

  • Cardiovascular protection through improved blood pressure and cholesterol regulation
  • Cancer prevention properties, particularly for hormone-sensitive cancers
  • Antioxidant capacity that fights cellular damage and inflammation
  • Metabolic benefits that may help regulate blood sugar

Yet despite these proven benefits, lignans remain largely unknown to the general public, overshadowed by the misdirected focus on gluten that dominates food conversations.

The Path Forward: Addressing Root Causes, Not Symptoms

The future of healthy eating isn’t about eliminating entire food categories based on misunderstood symptoms. It’s about making intelligent choices that address the root causes of our food-related health issues while honoring both tradition and innovation.

Courtney Swan and other integrative nutritionists are leading the charge in educating consumers about the real culprits behind food sensitivities. As Swan notes, glyphosate contamination in crops is not only damaging our health but also “destroying our soil, a leading cause of climate change”.

Italian hemp seed pasta made with certified organic ancient wheat represents this evolution—a product that respects the nutritional wisdom of our ancestors while addressing the specific contamination and deficiencies of modern diets. It provides the lignans that support long-term health, the complete proteins needed for optimal body function, the essential fats that reduce inflammation and support brain health, and most importantly, freedom from the glyphosate contamination that’s causing widespread digestive distress.

Why Organic Ancient Grain Hemp Pasta Is a Game Changer

The convergence of certified organic farming, ancient wheat genetics, and hemp seed innovation creates a product that stands alone in addressing the real issues plaguing our food system:

Glyphosate-Free Guarantee: Unlike conventional wheat products that contain glyphosate residues, certified organic ancient wheat is cultivated without synthetic herbicides, eliminating the root cause of many food sensitivities.

Superior Digestibility: Ancient grains processed using traditional methods are naturally easier to digest than their modern, industrially-processed counterparts.

Complete Nutritional Profile: The combination of ancient wheat and hemp seeds provides proteins, essential fatty acids, minerals, and vitamins in bioavailable forms.

Anti-Inflammatory Properties: Both ancient grains and hemp seeds contain compounds that reduce rather than promote inflammation in the body.

Sustainable Production: Certified organic production ensures the absence of synthetic pesticides and fertilizers, while supporting farming practices that build soil health rather than depleting it.

Satiety and Energy: The balanced nutrition profile helps people feel satisfied and energized rather than sluggish after eating.

And the most important aspect of hemp seed pasta to Cristiano is the taste. It has to taste good, and he believes he has mastered the right combination of hemp seeds and flour to achieve exceptionally tasty pasta. His website, wrhempseedfoods.com, has many recipes and shows the different pasta shapes he makes and sells – some are very different from what you typically see on store shelves. It’s refreshing to see more variety on the pasta landscape, especially if it is healthy and tastes great.

Conclusion: Beyond Misguided Fears to Real Solutions

As consumers, we face a choice: continue following food fads that eliminate beneficial nutrients based on misconceptions about the wrong culprit, or embrace scientifically-backed innovations that address the real problems in our food system while delivering genuine nutritional value.

The evidence is clear. For the vast majority of people, gluten isn’t the enemy—glyphosate-contaminated, processed food is. The symptoms attributed to gluten intolerance are more likely the result of chemical contamination and industrial processing. Lignans aren’t obscure compounds to ignore—they’re protective allies in long-term health. And hemp isn’t just a trend—it’s a legitimate superfood that transforms ordinary meals into nutritional powerhouses.

Italian hemp seed pasta made with certified organic ancient wheat strains isn’t just better pasta—it’s a paradigm shift toward foods that nourish rather than merely fill, and that address the root causes of food sensitivities rather than their symptoms. In a world of nutritional confusion and misdirected marketing-driven fear, it represents something increasingly rare: a product that delivers on its promises through science, tradition, genuine innovation, and most importantly, purity.

The question isn’t whether you can afford to try this nutritional revolution—it’s whether you can afford to continue consuming contaminated foods while blaming the wrong culprit.

Key Takeaways: Certifications that Matter

Here are the main certifications for non-GMO, glyphosate-free, and organic foods:

Non-GMO Certifications:

  • Non-GMO Project Verified – The most recognized certification, with nearly a third of shoppers looking for the butterfly symbol to avoid GMOs. Since 2008, they’ve verified over 60,000 products from more than 3,000 brands.
  • Certified Non-GMO by AGW – The only food label in North America that combines non-GMO verification with high animal welfare standards for meat, dairy, and eggs.
  • FoodChain ID Certification – Offers non-GMO certification for various international markets and regulatory requirements.

Glyphosate-Free Certifications:

  • Glyphosate Residue Free Certification by The Detox Project – Started in 2017, now carried by over 70 major brands including Chobani, Oatly, and Thrive Market on over 1,500 products. This certification is stricter than USDA Organic: For sugarcane molasses, USDA Organic allows maximum 1,500 ppb glyphosate residue while Glyphosate Residue Free allows maximum 20 ppb.

Organic Certifications:

  • USDA Organic – The gold standard for organic food, but has a glyphosate residue maximum limit of 5% of the EPA or FDA tolerance for glyphosate, which can be relatively high in some cases.

Key Distinctions:

  • USDA Organic confirms products weren’t grown with herbicides or chemicals, while Glyphosate Residue Free verifies no traces of glyphosate are found in the final product
  • Many products can be both organic AND glyphosate residue free certified
  • Organic meat and poultry producers can now use a streamlined process to add “Non-GMO” claims to their labels

References

Glyphosate and Food Sensitivity Research:

  • Gildea, A., et al. (2017). “Zonulin upregulation is associated with glyphosate exposure in intestinal epithelial cells.” Journal of Interdisciplinary Toxicology, 10(4), 156-162.
  • Lehman, P.C., Cady, N., Ghimire, S., et al. (2023). “Systematic review of glyphosate effects on intestinal health and microbiome.” Environmental Toxicology and Pharmacology, 100, 104149.
  • Motta, E.V.S., Raymann, K., & Moran, N.A. (2018). “Glyphosate perturbs the gut microbiota of honey bees.” Proceedings of the National Academy of Sciences, 115(41), 10305-10310.
  • Puigbo, P., et al. (2019). “Glyphosate sensitivity in human gut microbiome bacterial species.” Environmental Microbiology, 21(8), 2867-2875.
  • Samsel, A., & Seneff, S. (2013). “Glyphosate’s Suppression of Cytochrome P450 Enzymes and Amino Acid Biosynthesis by the Gut Microbiome: Pathways to Modern Diseases.” Entropy, 15(4), 1416-1463. https://www.mdpi.com/1099-4300/15/4/1416
  • Samsel, A., & Seneff, S. (2013). “Glyphosate, pathways to modern diseases II: Celiac sprue and gluten intolerance.” Interdisciplinary Toxicology, 6(4), 159-184. https://pmc.ncbi.nlm.nih.gov/articles/PMC3945755/
  • Zhang, C., et al. (2022). “Low-dose glyphosate exposure alters gut microbiota composition and modulates gut homeostasis.” Environmental Pollution, 329, 121215. https://pmc.ncbi.nlm.nih.gov/articles/PMC10330715/

Courtney Swan’s Work:

  • Culture Apothecary with Alex Clark. (2024, October 8). “Glyphosate & Corruption In American Food 101 | @Realfoodology Courtney Swan.” [Podcast episode].
  • Swan, C. (2024). Real Foodology Podcast. Available at: @realfoodology (Instagram)

Gluten and Celiac Disease Research:

  • ConsumerLab. (2024, August 29). “Gluten-Free Diet: Are Supplements Needed?” https://www.consumerlab.com/answers/supplements-that-may-be-needed-when-following-a-gluten-free-diet/supplements-and-gluten-free-diet/
  • MDPI. (2024, September 27). “Nutritional Consequences of Celiac Disease and Gluten-Free Diet.” https://www.mdpi.com/2036-7422/15/4/61
  • Niland, B., Cash, B.D. (2018). “Health Benefits and Adverse Effects of a Gluten-Free Diet in Non–Celiac Disease Patients.” Gastroenterology & Hepatology, 14(2), 82-91. https://pmc.ncbi.nlm.nih.gov/articles/PMC5866307/
  • Vici, G., Belli, L., Biondi, M., Polzonetti, V. (2016). “Gluten free diet and nutrient deficiencies: A review.” Clinical Nutrition, 35(6), 1236-1241.

Hemp Seed Nutritional Research:

Hemp Seed Nutritional Research:

Lignan Research: