WHOLEGRAIN
FLOUR

Everyday cereals and their derivatives are on the tables of Italians, who often consume three or more servings per day, in the form of bread, pasta, and many baked goods. How do you navigate the array of all the tasty yet healthy products?

In first place is the selection of flours that are characterized by a rich content of vitamins, minerals, fiber, and secondary phytochemicals. And it is in whole grain flour where you find the characteristics of the kernel and the endosperm of the grain carefully preserved, that we find the highest concentration of natural substances with beneficial effects for our body.

The benefits derived from the consumption of whole grain flour are numerous, thanks to the presence of the fiber contained in the outermost casing of cereals. "Insoluble fiber" accelerates intestinal transit, while "soluble fiber" brings many metabolic benefits, promoting the sense of fullness and helping to reduce cholesterol absorption and peak blood glucose after meals. Increasingly recognized are also the functions of natural peptides - polyphenols, carotenoids, tocopherols - which in even very small doses are able to exert an effective anti-inflammatory, anticancer, antiviral and antioxidant, in support of the immune and cardiovascular systems.