Semolina flour

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Semolina refers to the coarse product of wheat milling. It is used to make pasta, puddings, cereals, and many other food products. Originally, it refers to middlings of durum wheat. Semolina is a great substitute for diabetic individuals with low gluten intolerance. Compared to regular white flour, this type of flour undergoes a more gradual digestion and absorption in the stomach and in the intestines. This is beneficial in diabetes management because the slower rate prevents quick fluctuations in the blood glucose levels.
 

When food digestion and absorption occurs at a slower speed, the body feels satisfied for extended hours. This is good news for people who are trying to shed from kilos. Longer feeling of satiety means fewer meals. Fiber also keeps the stomach feeling full, which curbs appetite. Semolina flour has carbohydrate content has may be sufficient for regular activities. Semolina contains protein, which is the primary component of antibodies. These antibodies fight bacteria, viruses, fungi, and parasites.It contains vitamin A which helps in maintaining eye and heart health. Semolina also has calcium, phosphorus, and zinc: all of which are essential for bone growth and development. One study that involved *8, **0 people revealed that high folate intake was linked to reduction of heart disease risk by *8%. Being rich in vitamins, this type of flour can promote the bodys immune response to certain diseases.