Yes, it is nutritionally interesting to choose a flour with a low glycemic index. “let’s remember that the glycemic index of a food, it is its ability to raise blood sugar (therefore sugar) in the blood. The higher this index, the greater the risk of hyperglycaemia, so in the long term diabetes or other illnesses. To give an example, white sugar has the maximum glycemic index. That is 100. The white flour, it reaches about 85. It’s a lot !”, says Corinne Fernandez, dietitian nutritionist.
What must be remembered is that the more a flour is refined, the higher the glycemic index. In effect, this process removes all of the seed coats from the wheat. This means that we have eliminated the part that contains fiber and protein, elements that slow down the passage of sugar in the blood. All that’s left are carbohydrates. To find your way around, just read the information on the package.
THE T45, T55 or T65 fall into this category, so best to avoid them if you don’t want to upset your blood sugar levels.
THE T80, T110, or T150 are to be preferred since the envelope of the wheat grains has been preserved. But they are mainly used to make bread.
For others, the choice is vast. Small preview in pictures.
