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Enhance Your Well-Being Naturally Through Gluten-Free Flour

Healthy Facts

One of the most exciting stories to emerge in recent years is just how good for your health lupin can be.

For starters, lupin is very high in protein (seed 30%, flour 40%), very low in fat (6%), and because of its minimal starch has a very low Glycemic Index.

What’s more, recent dietary research studies have shown that lupin-enriched foods can help lower cholesterol, control blood sugar levels, and even leave you feeling full for longer!

Did you know?

- Lupin flour is gluten-free, which means it’s safe to eat for people with wheat allergies or Celiac disease.

- Lupin has the lowest Glycemic Index (GI) of any commonly used grain; a diet rich in low GI carbs can be one of the secrets to long-term health.

- Lupin is high in fiber. Studies show that a high fibre diet can help reduce the risk of digestive and bowel disease, lower cholesterol, and even assist in weight loss.

- Lupins are one of the best sources of arginine, an amino acid which is thought to improve blood vessel performance. Recent studies show that when included in the diet, arginine may help in reducing blood pressure.

- The fat content in Lupin Flour is around 7% and a large part of it is polyunsaturated and contains significant amounts of omega 3 and omega 6 plus has high antioxidant capacities.

- Lupin is a Pulse. Pulses are nutritional power house! They are rich in protein, fiber and complexcarbohydrates, low in fat and sodium and contain a variety of vitamins and minerals. These nutriens make pulses an important part of any diet, including the gluten-free diet.

- Pulses are a good source of plant protein. Eating pulses with gluten-free grain, nuts or seeds ensure a high quality, complete protein.

- Pulses are very high in fiber. They contain both soluble and insoluble fiber. Soluble fiber helps lower cholesterol and other blood lipid levels, while insoluble fiber helps with digestion and
maintaining regular bowel movements.

Pulses do not include fresh green beans or peas. Although they are related to pulses because they are also edible seeds of podded plants, soybeans and peanuts differ because they have a much higher fat content, whereas pulses contain virtually no fat.

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