Polba is a Russian name of original kind of wheat used from ancient times. Other names: spelt, German wheat, emmer wheat (Triticum - latin). It is hardy and early-ripening, resistant to fungal infections. Does not require any chemical fertilizers for cultivation. It differs by: - high protein. - law gluten. Polba is low-allergenic. - high concentration of amino acids and vitamins B - Possesses magic, natural taste.
Regular use of polba as food: * enhances immunity * normalize weight * normalize sugar level in blood * improves the functioning of vascular, endocrine, nervous, digestive and reproductive systems * reduces risk of development of an anaemia, infectious and oncological diseases.
Useful substances of polba have unique molecular structure and are easily absorbed by the body.