Over the past few years, given the increasing information and education regarding nutrition, consumers have become more careful about their daily food choices.
Speaking of a basic part of our diet such as flour, it is now known that the average consumption of all-purpose flour, the most common in our kitchens, should be drastically reduced as the lack of fibre makes the starch it contains easily assimilated. In the long term, this causes an increase in sugar and insulin values, which increase the likelihood of developing metabolic diseases such as obesity, diabetes, cardiovascular disease and the risk of cancer.
The greater awareness of the pros and cons of different foods has led to the growing success of wholemeal flour, which provides the advantage of preserving the nutrients contained in the germ, a source of mineral salts, amino acids and vitamins, and in the bran – the outermost part of the grain – which is high in fibres.
There are different types of wholemeal flours on the market, from wheat to corn (which is gluten-free), rice and spelt, or even kamut, oat, barley and rye… Each of them has its own characteristics and extraordinary nutritional properties, a very important element as part of a good, healthy diet.
