{"product_id":"slowcarb-baking-flour-blonnikowa-keto-maka-niskoweglowodanowa-55-mniej-kcal","title":"SlowCarb Baking Flour - fiber keto low carbohydrate flour 55% less kcal.","description":"\u003cp data-start=\"181\" data-end=\"281\" class=\"\"\u003e\u003cstrong data-start=\"181\" data-end=\"281\"\u003eSlowCarb Baking Flour \u003c\/strong\u003e- fiber low-carbohydrate keto flour with reduced calories.\u003c\/p\u003e\n\u003cp data-start=\"283\" data-end=\"373\" class=\"\"\u003eInnovative Italian stone-ground flour - fewer calories, more fiber, authentic taste.\u003c\/p\u003e\n\u003cp data-start=\"375\" data-end=\"801\" class=\"\"\u003e\u003cstrong data-start=\"375\" data-end=\"400\"\u003eSlowCarb Baking Flour\u003c\/strong\u003e is the modern answer for people who want to enjoy homemade baked goods without sacrificing a healthy, balanced diet. It's \u003cstrong data-start=\"537\" data-end=\"599\"\u003eItalian type 1 wheat flour traditionally stone-milled\u003c\/strong\u003e and enriched with \u003cstrong data-start=\"614\" data-end=\"632\"\u003eresistant starch\u003c\/strong\u003e and \u003cstrong data-start=\"638\" data-end=\"679\"\u003enatural protein and fiber from wheat\u003c\/strong\u003e - a carefully developed formula that allows you to significantly reduce the caloric content of your baked goods without compromising on taste or texture.\u003c\/p\u003e\n\u003ch3 data-start=\"803\" data-end=\"845\" class=\"\"\u003eWhat makes SlowCarb Baking Flour special?\u003c\/h3\u003e\n\u003cp data-start=\"847\" data-end=\"1331\" class=\"\"\u003eBy using \u003cstrong data-start=\"867\" data-end=\"909\"\u003eresistant starch\u003c\/strong\u003e, SlowCarb flour contains up to \u003cstrong data-start=\"936\" data-end=\"957\"\u003e55% fewer calories\u003c\/strong\u003e than traditional wheat flour. Resistant starch is not digested in the small intestine, but instead makes its way to the large intestine, where it acts as a prebiotic fiber - supporting the intestinal microflora, regulating digestion and contributing to a lower glycemic index. This means \u003cstrong data-start=\"1230\" data-end=\"1271\"\u003ea slower release of glucose into the blood\u003c\/strong\u003e, fewer sugar spikes and a longer feeling of satiety after a meal.\u003c\/p\u003e\n\u003cp data-start=\"1333\" data-end=\"1645\" class=\"\"\u003eIn addition, thanks to its \u003cstrong data-start=\"1351\" data-end=\"1400\"\u003ehigh fiber (21.6 g \/ 100 g)\u003c\/strong\u003e and \u003cstrong data-start=\"1403\" data-end=\"1428\"\u003eprotein (21 g \/ 100 g)\u003c\/strong\u003e \u003cstrong data-start=\"1351\" data-end=\"1400\"\u003econtent\u003c\/strong\u003e, this flour supports a healthy body weight, helps keep energy steady and helps control cravings. It is an excellent choice for those on a reduction, \u003cstrong data-start=\"1589\" data-end=\"1644\"\u003elow-carb, high-fiber, keto or insulin resistance\u003c\/strong\u003e diet.\u003c\/p\u003e\n\u003ch3 data-start=\"1647\" data-end=\"1686\" class=\"\"\u003eWhy reach for SlowCarb?\u003c\/h3\u003e\n\u003cul data-start=\"1688\" data-end=\"2099\"\u003e\n\u003cli data-start=\"1688\" data-end=\"1743\" class=\"\"\u003e\u003cstrong data-start=\"1690\" data-end=\"1715\"\u003eReduced calories\u003c\/strong\u003e - only 314 kcal per 100 g\u003c\/li\u003e\n\u003cli data-start=\"1744\" data-end=\"1804\" class=\"\"\u003e\u003cstrong data-start=\"1746\" data-end=\"1784\"\u003eHigh in fiber and protein\u003c\/strong\u003e - filling and nutritious\u003c\/li\u003e\n\u003cli data-start=\"1805\" data-end=\"1872\" class=\"\"\u003e\u003cstrong data-start=\"1807\" data-end=\"1827\"\u003eOnly 1 g of sugars\u003c\/strong\u003e per 100 g - low content of simple sugars\u003c\/li\u003e\n\u003cli data-start=\"1873\" data-end=\"1947\" class=\"\"\u003e\u003cstrong data-start=\"1875\" data-end=\"1909\"\u003eSlow carbohydrate absorption\u003c\/strong\u003e - stable energy and glucose levels\u003c\/li\u003e\n\u003cli data-start=\"1948\" data-end=\"2033\" class=\"\"\u003e\u003cstrong data-start=\"1950\" data-end=\"1975\"\u003eCereal authenticity\u003c\/strong\u003e - no different in taste and texture from classic flour\u003c\/li\u003e\n\u003cli data-start=\"2034\" data-end=\"2099\" class=\"\"\u003e\u003cstrong data-start=\"2036\" data-end=\"2069\"\u003e25% lower glycemic index\u003c\/strong\u003e than in ordinary wheat flour\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2101\" data-end=\"2127\" class=\"\"\u003eUse of low-carbohydrate SlowCarb Baking Flour in fit cooking:\u003c\/h3\u003e\n\u003cp data-start=\"2129\" data-end=\"2302\" class=\"\"\u003eSlowCarb Baking Flour will work great as a \u003cstrong data-start=\"2178\" data-end=\"2220\"\u003e1:1 substitute for regular flour\u003c\/strong\u003e in all home baking. Its unique texture makes it possible to prepare:\u003c\/p\u003e\n\u003cul data-start=\"2304\" data-end=\"2485\"\u003e\n\u003cli data-start=\"2304\" data-end=\"2340\" class=\"\"\u003ehomemade breads (breads, rolls),\u003c\/li\u003e\n\u003cli data-start=\"2341\" data-end=\"2359\" class=\"\"\u003epizzas and focaccia,\u003c\/li\u003e\n\u003cli data-start=\"2360\" data-end=\"2394\" class=\"\"\u003ecookies, crackers, muffins,\u003c\/li\u003e\n\u003cli data-start=\"2395\" data-end=\"2421\" class=\"\"\u003ecakes and dry tarts,\u003c\/li\u003e\n\u003cli data-start=\"2422\" data-end=\"2485\" class=\"\"\u003ehigh-fiber snacks for athletes and people on a diet.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2487\" data-end=\"2684\" class=\"\"\u003eThanks to its versatility and stable gluten structure, SlowCarb flour is also suitable for baked goods that require elasticity and volume - such as classic yeast breads and pizza.\u003c\/p\u003e\n\u003cp data-start=\"2691\" data-end=\"2851\" class=\"\"\u003e\u003cstrong data-start=\"2691\" data-end=\"2851\"\u003eSlowCarb is ideal for those who want to enjoy the full flavor of homemade baked goods while taking care of their waistlines, sugar levels and a healthy gut.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"194\" class=\"\"\u003eWhat it is, how it works and why its addition to baked goods (as in \u003cstrong data-start=\"142\" data-end=\"154\"\u003eSlowCarb\u003c\/strong\u003e flour) has significant dietary benefits:\u003c\/p\u003e\n\u003ch3 data-start=\"201\" data-end=\"253\" class=\"\"\u003e\u003cstrong data-start=\"205\" data-end=\"253\"\u003eWhat is resistant starch?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"255\" data-end=\"641\" class=\"\"\u003e\u003cstrong data-start=\"255\" data-end=\"273\"\u003eResistant\u003c\/strong\u003e starch is a special type of complex carbohydrate that, unlike regular starch, is \u003cstrong data-start=\"365\" data-end=\"406\"\u003enot digested in the small intestine\u003c\/strong\u003e. Instead, it passes into the large intestine, where it behaves like \u003cstrong data-start=\"475\" data-end=\"510\"\u003esoluble dietary fiber\u003c\/strong\u003e. As a result, it \u003cstrong data-start=\"524\" data-end=\"574\"\u003edoes not rapidly raise blood glucose levels\u003c\/strong\u003e and does not provide the body with as much energy as classic carbohydrates.\u003c\/p\u003e\n\u003cp data-start=\"643\" data-end=\"996\" class=\"\"\u003eDepending on the chemical structure and how it is formed, there are several types of resistant starch. The one used in products such as \u003cstrong data-start=\"777\" data-end=\"802\"\u003eSlowCarb Baking Flour\u003c\/strong\u003e is most often \u003cstrong data-start=\"818\" data-end=\"825\"\u003eRS4\u003c\/strong\u003e - that is, starch modified physically or chemically (e.g. by heating, pressure, fermentation), which \u003cstrong data-start=\"936\" data-end=\"995\"\u003eremains stable even after cooking or baking\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3 data-start=\"1003\" data-end=\"1048\" class=\"\"\u003e\u003cstrong data-start=\"1007\" data-end=\"1048\"\u003eHow is RS4-type resistant starch made?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1050\" data-end=\"1328\" class=\"\"\u003eRS4 resistant starch is most often produced from wheat or corn, which undergoes a special physicochemical process. This process modifies the structure of starch molecules so that they become \u003cstrong data-start=\"1265\" data-end=\"1309\"\u003eresistant to the action of digestive enzymes\u003c\/strong\u003e in the small intestine.\u003c\/p\u003e\n\u003cp data-start=\"1330\" data-end=\"1350\" class=\"\"\u003eAs a result, starch:\u003c\/p\u003e\n\u003cul data-start=\"1351\" data-end=\"1645\"\u003e\n\u003cli data-start=\"1351\" data-end=\"1450\" class=\"\"\u003e\u003cstrong data-start=\"1353\" data-end=\"1388\"\u003eis not broken down to glucose\u003c\/strong\u003e, so it does not cause a sharp rise in blood sugar levels,\u003c\/li\u003e\n\u003cli data-start=\"1451\" data-end=\"1542\" class=\"\"\u003e\u003cstrong data-start=\"1453\" data-end=\"1498\"\u003eis not fully absorbed as a calorie\u003c\/strong\u003e, which significantly reduces the caloric content of products,\u003c\/li\u003e\n\u003cli data-start=\"1543\" data-end=\"1645\" class=\"\"\u003emakes its way to the large intestine, where it acts as \u003cstrong data-start=\"1588\" data-end=\"1623\"\u003ea food for intestinal bacteria\u003c\/strong\u003e (prebiotic effect).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1652\" data-end=\"1694\" class=\"\"\u003e\u003cstrong data-start=\"1656\" data-end=\"1694\"\u003eHealth benefits of resistant starch:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col data-start=\"1696\" data-end=\"2813\"\u003e\n\u003cli data-start=\"1696\" data-end=\"1956\" class=\"\"\u003e\n\u003cp data-start=\"1699\" data-end=\"1956\" class=\"\"\u003e\u003cstrong data-start=\"1699\" data-end=\"1743\"\u003eLowering the glycemic index of a meal:\u003c\/strong\u003e\u003cbr data-start=\"1743\" data-end=\"1746\" \/\u003eResistant starch slows down the absorption of carbohydrates, resulting in lower and more stable blood sugar levels after a meal. This is especially beneficial for people with insulin resistance, diabetes or on a low GI diet.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1958\" data-end=\"2250\" class=\"\"\u003e\n\u003cp data-start=\"1961\" data-end=\"2250\" class=\"\"\u003e\u003cstrong data-start=\"1961\" data-end=\"1990\"\u003eReduced calories:\u003c\/strong\u003e\u003cbr data-start=\"1990\" data-end=\"1993\" \/\u003eInstead of 4 kcal per gram (like classic starch), \u003cstrong data-start=\"2044\" data-end=\"2095\"\u003eresistant starch provides only about 0.4-2 kcal\/g\u003c\/strong\u003e, significantly reducing the caloric content of the entire product. For example, flours with its addition can have \u003cstrong data-start=\"2198\" data-end=\"2222\"\u003eup to 55% fewer calories\u003c\/strong\u003e than classic wheat flour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2252\" data-end=\"2596\" class=\"\"\u003e\n\u003cp data-start=\"2255\" data-end=\"2596\" class=\"\"\u003e\u003cstrong data-start=\"2255\" data-end=\"2291\"\u003eSupporting the intestinal microbiota:\u003c\/strong\u003e\u003cbr data-start=\"2291\" data-end=\"2294\" \/\u003eIn the large intestine, resistant starch is fermented by bacteria, which supports the growth of beneficial strains (including \u003cstrong data-start=\"2410\" data-end=\"2429\"\u003eBifidobacterium\u003c\/strong\u003e). This fermentation also results in the production of \u003cstrong data-start=\"2475\" data-end=\"2519\"\u003eshort-molecular fatty acids\u003c\/strong\u003e, such as butyrate, which strengthen the intestinal barrier and support immunity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2598\" data-end=\"2813\" class=\"\"\u003e\n\u003cp data-start=\"2601\" data-end=\"2813\" class=\"\"\u003e\u003cstrong data-start=\"2601\" data-end=\"2657\"\u003eBetter appetite control and a longer feeling of satiety:\u003c\/strong\u003e\u003cbr data-start=\"2657\" data-end=\"2660\" \/\u003eThanks to its fiber effect, resistant starch slows gastric emptying and affects the hormones responsible for hunger, which helps reduce snacking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr data-start=\"2815\" data-end=\"2818\" class=\"\" \/\u003e\n\u003ch3 data-start=\"2820\" data-end=\"2876\" class=\"\"\u003e\u003cstrong data-start=\"2824\" data-end=\"2876\"\u003eWhy add resistant starch to baked goods?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2878\" data-end=\"3035\" class=\"\"\u003eAdding resistant starch to baked goods, like \u003cstrong data-start=\"2934\" data-end=\"2959\"\u003eSlowCarb Baking Flour\u003c\/strong\u003e, \u003cstrong data-start=\"2961\" data-end=\"2999\"\u003edoes not change the taste or texture of\u003c\/strong\u003e the final product, while:\u003c\/p\u003e\n\u003cul data-start=\"3037\" data-end=\"3234\"\u003e\n\u003cli data-start=\"3037\" data-end=\"3077\" class=\"\"\u003e\n\u003cp data-start=\"3039\" data-end=\"3077\" class=\"\"\u003elowers its \u003cstrong data-start=\"3051\" data-end=\"3074\"\u003eglycemic load\u003c\/strong\u003e,\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3078\" data-end=\"3109\" class=\"\"\u003e\n\u003cp data-start=\"3080\" data-end=\"3109\" class=\"\"\u003e\u003cstrong data-start=\"3080\" data-end=\"3106\"\u003ereduces its caloric content\u003c\/strong\u003e,\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3110\" data-end=\"3156\" class=\"\"\u003e\n\u003cp data-start=\"3112\" data-end=\"3156\" class=\"\"\u003e\u003cstrong data-start=\"3112\" data-end=\"3143\"\u003eincreases the fiber content of\u003c\/strong\u003e the dough,\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3157\" data-end=\"3234\" class=\"\"\u003e\n\u003cp data-start=\"3159\" data-end=\"3234\" class=\"\"\u003eimproves nutritional value without adding artificial ingredients.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2691\" data-end=\"2851\" class=\"\"\u003e\u003cstrong data-start=\"2691\" data-end=\"2851\"\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"3236\" data-end=\"3479\" class=\"\"\u003eUnlike some types of fiber (which can affect the texture), resistant starch does not change the baking properties - so it can be used in breads, pizzas, cakes or muffins, maintaining the classic taste and texture.\u003c\/p\u003e","brand":"FITgridients","offers":[{"title":"Default Title","offer_id":56296013037954,"sku":"5907649618670","price":25.59,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/0615\/5394\/files\/72864.jpg?v=1769863398","url":"https:\/\/guiltfree.pl\/en\/products\/slowcarb-baking-flour-blue-keto-maca-low-carbohydrate-55-less-kcal","provider":"Guiltfree","version":"1.0","type":"link"}