Flour Flour comes in many varieties, derived
from grains, legumes, and seeds. It is usually
done by grinding wheat kernels which consists
of three distinct parts – bran which is the
outer covering of the grain, germ which is
the embryo contained inside the kernel, and
endosperm which is the part of the kernel
that makes white flour.
Rye
Foods made from whole rye are worth looking
for, not only for their rich, hearty taste,
but for their numerous health benefits (Tsai
CJ, Leitzmann MF, Willett WC, Giovannucci
EL., Long-term intake of dietary fiber and
decreased risk of cholecystectomy in women).
Like most grains, rye is available throughout
the year. Rye flour usually retains a large
quantity of nutrients, in contrast to refined
wheat flour. It is a good source of fibre,
which is especially important for those who
do not get enough fibre in their diets. Rye
fibre is richly endowed with noncellulose
polysaccharides, which have exceptionally
high water-binding capacity and quickly give
a feeling a fullness and satiety, making rye
bread a real help for anyone trying to lose
weight. It also has a very low gluten content.
Oatbran Oats,
known scientifically as Avena sativa, are
a hardy cereal grain able to withstand poor
soil conditions in which other crops are unable
to thrive. Although oats are then hulled,
this process does not strip away their bran
and germ allowing them to retain a concentrated
source of their fiber and nutrients.
Oatbran contains a specific type of fibre
known as beta-glucan. Since 1963, study after
study has proven the beneficial effects of
this special fiber on cholesterol levels (Anderson
JW., Whole grains and coronary heart disease:
the whole kernel of truth). Studies show
that in individuals with high cholesterol
(above 220 mg/dl), consuming just 3 grams
of soluble oat fiber per day (an amount found
in one bowl of oatmeal) typically lowers total
cholesterol by 8-23%.
Spelt
A wonderfully nutritious and ancient grain
with a deep nutlike flavor, spelt is an ancient
grain that traces its heritage back long before
many wheat hybrids. Many of its benefits come
from the fact that it offers a broader spectrum
of nutrients
compared to many of its more inbred cousins
in the wheat family. It can be used in many
of the same ways as wheat - bread and pasta
making but does not seem to cause sensitivities
in most people who are intolerant of wheat
(Ensminger AH, Esminger M. K. J., Food
for Health: A Nutrition Encyclopedia).
Whole Wheat
Wheat is the most important cereal crop in
the world and ubiquitous in our culture. Bread,
pasta, bagels, crackers, cakes, muffins and
other wheat containing products line our supermarket
shelves and fill our grocery baskets. Wheat,
in its natural unrefined state, features a
host of important nutrients.
To receive benefit from the wholesomeness
of wheat, it is important to choose wheat
products made from whole wheat flour rather
than those that are refined and stripped of
their natural goodness.
If you have diabetes, healthy eating should
be an integral part of managing your disease.
A good diet can help control your weight and
blood sugar level. Diabetes is a disease in
which the body fails to properly convert sugars,
starches and other foods into energy. When
detected early and treated properly, diabetes
can be controlled by following good diet,
health, exercise and medication practices
(Kay Zimka, Diabetes – What you need to
know).
People with diabetes are twice as likely
to develop high blood pressure. If untreated,
high blood pressure can lead to heart disease
and stroke. To lower the risk of heart disease,
lose weight if appropriate, be more physically
active, check blood pressure levels regularly,
keep blood pressure levels low, eat a low-fat
diet with little salt, check cholesterol levels
annually, don’t smoke and control blood-glucose
levels.
Diabetics should never underestimate the
importance of healthy eating. The recommended
diet for diabetics is low-fat, high fibre
including complex carbohydrates, and moderate
amounts of protein.
It includes a wide variety of foods. Diabetics
should avoid sugar, salt and fat in their
food. For enhanced flavour, they can choose
herbs, spices, citrus juices or salsa. People
with diabetes or at a risk for the disease
should eat high-fibre foods such as grains,
vegetables, fruits (temperate fruits like
apples, oranges, pears, not tropical fruits
like mangoes, lychees etc) and beans.
Eating at the right time of day is very
important for diabetics, especially the regular
three meals of the day – breakfast, lunch
and dinner, and eating right is the most fundamental
requirement for diabetics too. Eating your
favourite food from a trusted bakery is important
especially when you need to keep your glucose
levels under control.
Cedele uses a good deal of herbs and spices
in our food. For example, our Smoked Salmon
sandwich comes with dill.
Our Grilled Vegetable sandwich is spiced with
basil,
and our café’s hottie, the unpretentious Rosemary
Chicken sandwich wraps fresh chicken meat
marinated with rosemary.
Wholemeal bread are highly recommended for
diabetics. At Cedele, you can find a wide
range of wholemeal bread with sunflower seeds
or linseeds, softmeal bread, organic wholemeal
bread, and malted wholewheat bread made with
100% wholewheat flour baked fresh daily in
the most homey way and 80% of our bread
do not contain sugar.
Our cakes are also made of wholewheat flour,
and we have yummy selections like Mango Almond,
Strawberry Balsamic, Sesame Tahini, and Orange
Apricot. We also make cakes
suitable for diabetics where no sugar is used
at all.
We believe in using grains that are low
in carbohydrates as we know they convert to
sugar easily. Grains that are low in carbohydrates
yet high in protein are great for diabetics,
such as quinoa and millet, which we use in
our salads and bread. We have many salad
choices with different types of grains, beans,
fruits and vegetables.
Flour
