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Voice of Plenty

FLOURS: REFINED, WHOLEMEAL, ANCIENT GRAINS

REFINED FLOURS (0, 00 flours) = they all keep the glycemic peak high.

It is essential to use NON-refined flours, to avoid sudden glycemic peaks, which are caused by refined flours (bread, pasta, pizza with 0, 00 flour), or artificial foods, processed for a long time and full of sugar-based preservatives or sweeteners.

Keeping the glycemic level constant is essential, so that the boomerang effect of the glycemic peak does not occur: the glycemic peak produces a consequent insulin peak from the pancreas to remove the excess sugars, and the insulin peak turns into a situation of hypoglycemia, that is, the sugars are suddenly removed and therefore my body immediately feels the need to eat again!

How to discriminate:

  • FAKE WHOLE WHEAT FLOUR: bread made with refined flour, to which bran is added
  • TRUE WHOLE WHEAT FLOUR: stone-ground flour, from which nothing is removed by chemical processes

The most famous varieties of old-grains flours from Italy:

Sicily: PERCIASACCHI, TIMILIA (o TUMMINIA), RUSSELLO,  PERCIASACCHI, MARGHERITO, SENATORE CAPPELLO, MAIORCA

Tuscany: GRANO VERNA 

Properties:

  • Low concentration of gluten
  • High percentage of fiber
  • Do not create glycemic peaks.

Most of the whole wheat bread is actually bread made with refined flour manipulated to appear different, like cane sugar. Real bread created with whole wheat flour is a uniform color and does not have dots inside.

PASTA:

Light yellow or dark yellow or brownish pasta are made with different kind of flours: prefer the darker brown color.

RICE CAKES:

The same thing happens with rice cakes: what matters is always the type of flour used, that is, its ability to create a glycemic peak or not.

IT DOESN’T MATTER HOW MUCH WE EAT, BUT WHAT WE EAT!

Whole grains are better for starting to reduce intestinal inflammation: if the intestine is inflamed, using flours is risky, because if I mix flour with water it creates a glue, and if the intestine is already constipated it fills up with glue and becomes more inflamed.

It is therefore better to use millet, brown rice, quinoa, spelt, buckwheat, since they do not form glue, they fill up with water and fill me up more.