If you are looking for a useful and he althy alternative to white flour, almond flour is a good suggestion. Almond flour is considered a he althy substitute for refined wheat flour because it is gluten-free and very low in carbohydrates. This makes it suitable for low-carb and keto dieters. Its low glycemic index also makes it useful for diabetics suffering from insulin resistance, metabolic syndrome, obesity, various disorders related to carbohydrate metabolism.
According to WebMD, almond flour differs from white flour primarily in that it does not cause such a spike in blood sugar. But it's also surprisingly nutritious and nutritious. Just 30 grams of almond flour contains approximately 6 grams of protein and 3 grams of fiber. It also contains an incredible 9 grams of monounsaturated fatty acids - one of the most important in the fight against high cholesterol.
As an additional bonus, almond flour also contains about 35% of the body's daily need for vitamin E - a powerful antioxidant, important for the cardiovascular, immune, nervous system, skin, hair, nails. Almond flour is also rich in the valuable minerals magnesium, copper, phosphorus, manganese.
Why is almond flour good for the heart and brain?
The rich presence of vitamin E in almond flour makes it so beneficial for the heart. Vitamin E is a fat-soluble vitamin that is also a powerful antioxidant of its kind. It contributes to the lowering of bad cholesterol, which indirectly has a beneficial effect on the cardiovascular system, reducing the risk of high blood pressure, clogging of arteries, stroke, heart attack, heart failure, according to Science Daily.
Studies cited by he althdigest.com show that vitamin E is also very beneficial for brain function. Because of its antioxidant nature, vitamin E is associated with a reduced risk of stroke, improved memory and concentration, reduced risk of Alzheimer's disease, all thanks to the anti-inflammatory properties of almond flour.
Almond flour does not contain gluten, making it a wonderful substitute for white flour for people who suffer from gluten intolerance or allergy. This flour can be successfully used to make baked goods, breads, desserts, sweets, biscuits, cakes, cakes.
