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Glashaus | Treibhaus

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CBD Blüten?

CBD Glashaus | Treibhaus Blüten werden in einem 

wie es der Name schon sagt in einem Treibhaus angepflanzt.

Bei Treibhaus-Anpflanzungen hat man bessere Kontrolle

der Anbaumöglichkeiten, als auf dem Feld (Outdoor),

Züchtungen von grösseren, stärkeren und potenteren Blüten

als bei der Offen-Feld Produktion (Outdoor).

Während Outdoor Blüten eher lockerer und mit mehr Blattmaterial

bestückt sind, sind die Treibhaus Blüten kompakter.

Unsere CBD Pflanzen werden unter den besten Bedingungen in

einem hochmodernen Glashaus-Werk in der Schweiz angebaut.

Alle unsere Blüten werden von Hand gepflückt und handgeschnitten,

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contact the baker you trust. Or you can bake your low-FODMAP rye bread

yourself. Make sure that the dough rests long enough. In our recipe database

you will find a recipe for a delicious sourdough bread made from wholemeal rye

flour. The link can be found at the bottom at the end of the text with other

rye recipes. Rye can be eaten if you are fructose intolerant In fruit and

vegetables, fructose is often responsible for the fact that foods are not well

tolerated. Namely, if there is an intolerance in this regard. This is not the

casewith grain. In 100 g wholemeal rye flour, the fructose content is only 60

mg. In comparison, 100 g of sweet cherries contain 6,320 mg of fructose. The

ratio of fructose and glucose in rye is also completely balanced, which further

optimizes tolerance. However, if the intestine is weakened due to an

intolerance such as fructose intolerance , symptoms from FODMAPs can also

occur. In this sense, too, it is important to rely on low-FODMAP rye bread. Not

all gluten in wheat is the same as gluten in rye As mentioned at the beginning,

compared to rye, wheat has better baking properties, which means that doughs

made from wheat flour can be made particularly easily and quickly. The high

content of gluten (protein complex) is responsible for this. The fact that

wheat contains as much gluten as it does today has not always been the case. It

was only in the last few decades that the focus in breeding has been on

increasing the gluten content more and more (high-performance wheat) . At the

same time, the number of people who cannot tolerate bread, pizza or pasta well

has increased. However, gluten is not the same for every cereal. Instead, the

types of gluten differ. Gluten basically consists of storage proteins and

reserve proteins. In rye these two are called secalin and secalinin and in

wheat gliadin and glutenin. The different proteins in gluten explain why the

flours have different baking properties. Gliadin, for example, together with

glutenin, ensures the formation of glue and thus the elasticity and firmness of

CBD Öl - CBD Blüten

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