Coconut Flour - the new
low-carb. high fibre, gluten-free
alternative to wheat flour for baking and cooking
that tastes great
Contains no fillers, gluten, grains or soy.
The processes used in the coconut industry to produce coconut flour result in a finished product with significantly higher fibre content (between 35 & 60%) that can be found in other sources of dietary fibre in Australia. Coconut flour contains soluble and insoluble fibre, both of which are important to a health diet.
Low carb
Coconut flour is a low carb flour ideal for baking low carb breads and baked goods. It has fewer digestible carbohydrates than most other flour, including soy!
Good source of protein
Coconut flour is a good source of protein. It has more protein than wheat flour, but has none of the specific protein in wheat called 'gluten' Beneficial for those who have developed allergies to gluten or a sensitivity to wheat.
High in fibre
Instead of contributing to health problems like starch and sugar do, fibre promotes good health. Most Australians don't eat enough fibre and nutritionists encourage to increase our fibre intake. The best way to do this is by eating foods rich in fibre such as whole grains, vegetables and fruit.
Gluten free and hypoallergenic
Coconut flour is gluten free and hypoallergenic. It is ideal for those who follow a low carb eating plan. It works well as part of a weight loss program because its high fibre content helps provide a feeling of satiety
In an attempt to solve these problems, food manufacturers have developed a variety of wheat free or low carb breads and flours made from soy, beans and nuts. Most of these alternatives to wheat are expensive and don't taste that good, unless they are loaded with flour enhances and sweeteners.
Blood Sugar and Diabetes
Blood sugar is an important issue for anyone who is concerned about heart disease, overweight, hypoglycemia, and especially diabetes.
It was found that as the coconut fl;our content of foods increased, the blood sugar response of the diabetic and non-diabetic subjects became nearly identical. In other words coconut flour moderated the release of sugar into the bloodstream so that there was no spike in blood glucose levels. |
