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Tag Archives: HCU

Loprofin Pasta and the delicious taste of Italy

Ever wonder where Loprofin Pasta is made?

Meet Lorenzo Mennucci. The Mennucci family began making Loprofin Pasta almost 50 years ago in Tuscany. It is now in its fifth generation and is managed by Lorenzo Mennucci. In 1877, Giuseppe Mennucci started making pasta in a small grocery store in the countryside of Tuscany. At that time, the process of making and drying the pasta was carried out in the courtyard under the sun. This all nearly ended during the Second World War, when the company was bombed and partially destroyed. After the bombing, the Mennucci family was quick to rebuild the factory. During the rebuilding process, all pasta machines that were not destroyed were moved into local homes near Tuscany to maintain the production of pasta.

The Mennucci family are very passionate about using the highest quality of ingredients which are mainly sourced from Italy. There are only four ingredients in low protein pasta which are mainly starches; corn, potato, rice and coloring (annatto). Lorenzo believes that when there are so few ingredients in a product it is important that you use the highest quality of ingredients.

The main difference in the production of low protein pasta and ordinary pasta is that gluten is the protein that binds the dough in ordinary pasta. For low protein pasta, steam is used instead to bind the starches together to make a dough. Low Protein Pasta is made using spring water that comes from the Tuscan mountains.

See for yourself where our Loprofin Pastas are made in this video  of the Mennucci family!

View recipes made with Loprofin Low Protein Pasta at MedicalFood.com/Recipes 

10 Low Protein Lunch Tips for Back-to-School

Back to School: Attention Moms & Dads

Written in collaboration with Katie Maguire, PKU Adult and 2nd grade school teacher

I don’t know about you, but it was stressful for my parents sending me off to school in September knowing that I would be making many food choices on my own without them present.

ALL children should be able to make healthy food choices. Children with PKU, MSUD, TYR or other metabolic disorders are no different.

Learning healthy choices can begin at a young age when you grocery shop and prep food in the kitchen together.

10 Low Protein Lunch Tips for Back-to-School

 

  • Pack lunch in fun, creative containers in all different sizes.

  • Use an insulated lunch tote with ice packs to keep food and formula cool.

  • Make lunch colorful with a small amount of different veggies, such as baby carrots, cherry tomatoes, cucumbers, yellow peppers, etc.

  • Prepare, weigh and measure food ahead of time to speed up mornings.

  • Give your child a low protein “surprise” snack like homemade cookies or a cupcake.

  • Write a special ‘good job’ note or include a sticker 2-3 times a week.

  • Send formula in a fun re-usable drink container or sports bottle.

  • Plan ahead with a 5-day menu to ease grocery shopping and food prep.

  • Try a ready-to-drink formula if unable to mix formula at school.

  • Involve your child in shopping, prepping and weighing their own lunch.


Ask your clinic about Ready-to-Drink Formula for school children

 

Periflex® LQ is a great tasting, ready-to-drink   that provides 15 g of protein equivalents with 0 mg of PHE.  (For PKU Only). Great for school lunch!

 


Nutricia also offers the Lophlex® LQ line of Ready-to-Drink formula options for Maple Syrup Urine Disease (MSUD), Tyrosinemia (TYR), Homocystinuria (HCU) and Phenylketonuria (PKU).

 

 

Lophlex LQ is a low volume, quick and easy way to get 20 g of protein equivalents.

As always, check with your dietitian if these products are appropriate for your child prior to making any changes to their diet.

Ask your clinic about Periflex LQ or Lophlex LQ Today!

 


Periflex LQ is a medical food for proven Phenylketonuria (PKU). Lophlex LQ is a medical food for proven Maple Syrup Urine Disease (MSUD), Tyrosinemia (TYR), Homocystinuria (HCU) or Phenylketonuria (PKU). Must be used under medical supervision. Please consult a metabolichealthcare professional prior to making any changes in your child’s diet.

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