Something good from sugar?

No way!!

In a world first, Australian sugar cane is being made into a new gluten-free, low-sugar, high-fibre flour substitute.

The breakthrough technology was developed by KFSU Pty Ltd, an Australian company at Ayr, near Townsville in Queensland.

The cane flour, known as Kfibre or Fibacel, is made from crushed cane stalks with the sugar juice removed to produce a pale-coloured powder. It is being sold as a natural substitute for wheat flour to consumers suffering from gluten or starch intolerance, grain allergies, and celiac disease.

Ironically, the cane stalk fibre is usually the waste product of refined sugar production. The cane flour can be used in place of traditional wheat flours in bread and baked goods. It can also be used to make non-allergenic small goods and can be added to “functional food” products in order to claim low-GI, high fibre, and high iron health benefits. The product is said to be high in iron, B vitamins, calcium and dietary fibre. You will also have the advantage of insoluble fiber which helps in reducing the cholesterol in the body.

The original article was taken off Australian Food News‘s website.

And check out this YouTube clip from Channel10

 

Some things you should know about sugar consumption.
  1. Just drinking one can of soda daily increases your risk of type 2 diabetes by 18 to 22%. Okay, that is not only restricted to soda, many drinks will spike your insulin, such as a Frappucino.
  2. For every point your blood sugar is above 70 mg/dL, your risk of heart disease goes up 5%. So think of this, your blood sugar may be 99 mg/dL “within range”, yet your risk of heart disease is up 145%. Interesting, isn’t?
  3. Insulin is the hormone of aging. Not only it is associated with type 2 diabetes, but also to heart attacks, kidney failure, stroke, cancer, and blindness.
  4. Contrary to glucose, fructose does not give satiety signals to the brain and thus brings about overeating.
  5. Remember to check the labels of the food you eat as sugar is in everything.

For the full article written by Charles R Poliquin and links to the reference material, check out the original article

By | 2018-02-05T21:05:07+00:00 February 6th, 2018|Blog, Health|