why eat durum semolina flour?
Have you ever eaten a pizza and felt sick or bloated after? Have you ever eaten the same pizza in Italy or a nice Italian restaurant and felt great after? What could possibly be the difference you are asking, the truth lies in the flour!
The two most popular species of wheat are common wheat and Durum wheat, although Durum wheat represents only 5% - 8% of global wheat production.
Durum wheat is the key to eating pizza and feeling great, Durum wheat is ground to make Semolina flour and this Semolina flour can then be used to make pizza. Semolina flour is an alternative to the pesticide and preservative ridden enriched wheat flour that is typically used in the United States.
Benefits of Durum wheat Semolina flour: Durum wheat has a significantly lower glycemic index than regular wheat. The glycemic index is a number that shows you how quickly your body can digest a type of food and turn it into blood sugar, examples of low-GI foods include green veggies and fresh fruit. Durum wheat is also high in protein but without the saturated fat you’ll get it red meat.