Erbavita Guar flour thickener Food 100g

Special Price £4.25 Regular Price £5.00
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938879549
Erbavita Guar flour thickener Food 100g
Erbavita guar flour Food thickener Guar is a native annual plant Indiana, belongs to the family Leguminosae, by the modest size and characterized by the presence of small pods containing 5 to 9 pink seeds, light gray, black and white from the endosperm which ground you get a whitish powder or slightly yellowish known as rubber or flour Guar. From the chemical point of view this flour is very similar to that obtained from locust bean seeds, consisting of polysaccharides of high molecular weight, formed by galactans and mannans joined together by glucosidic bonds and known as galactomannans. The above macromolecules make up over 70% of the components present in this rubber, accompanied only minimally from protein, fiber and fat in trace amounts, and give it special properties particularly useful both from a culinary point of view dietoterapeutico. In fact immersed in an aqueous environment, the guar gum hydrates rapidly, providing a very high viscosity and particularly resistant to mechanical stress, nearly doubling its volume without any alteration from the chemical point of view. Thanks largely to this important property, guar flour is used by the food industry as a thickener, stabilizer, emulsifier, and structuring and its presence is easily recognized on the label due to the acronym E412. DIETOTERAPICHE PROPERTIES OF GUAR FLOUR Despite the greater use of Guar flour proves that industrial, chemical and structural properties have allowed an important use of this food in the prevention and treatment of numerous metabolic disorders. Albeit currently studies in the literature are mainly conducted in animal models, the published clinical trials allow you to fully understand the nutritional potential of Guar flour in human pathology. A careful reading of the published scientific works allows you to fully evaluate its properties dietoterapiche, have proved useful in: Reduce blood LDL cholesterol levels: numerous studies describe after several weeks of treatment, a decrease in blood concentrations of LDL cholesterol by 20%, with a significant reduction in atherosclerosis and cardiovascular risk. The best results were obtained in patients with metabolic syndrome, in which hypercholesterolemia is a serious risk factor; Improving glycemic control in diabetic patients: more precisely galactomannans and the fibers contained in Guar flour, are able to reduce the glycemic load of the meal, making gradual the absorption of glucose and consequently normalizing the insulin secretion. A second mechanism of action seems to be determined by the control over blood concentrations of triglycerides and saturated fatty acids, thus reducing the insult of these metabolic disruptors on insulin signaling and increasing peripheral insulin sensitivity. This mechanism of action is to how important for the treatment of hyperglycemia in diabetic patients of the second type; Improve intestinal transit: osmotic effects of guar gum, allow this product to be used as an osmotic laxative, facilitating intestinal transit and reducing some of the side effects associated with the administration of other laxatives such as lactulose, such as flatulence and bad taste; Restore the intestinal flora: recent studies have observed that the fermentation processes which meets the Guar in the human gut, may result in the production of fatty acids in short and medium chain, promoting the proliferation of lactobacilli and bifidobacteria. This prebiotic action is particularly useful in the process of intestinal diseases such as dysbiosis generic and irritable bowel syndrome, in which the improvement of intestinal health is not evident only with the reduction of abdominal pain but also with a better intestinal balance. In light of the above description it is therefore clear that the modulating action on 'overall metabolic trim and on intestinal health is inevitably passed on about the general well-being, providing important preventive action against degenerative diseases such as cardiovascular disease and cancer. TERMS OF USE Daily consumption of this food especially in conjunction with meals has proven useful in improving the metabolic profile of the meal without altering the organoleptic properties. The consumption of 10 - 15 grams per day, divided into 3 distinct assumptions, for a few weeks is able to ensure a significant improvement of the patient's metabolic state. SIDE EFFECTS The same chemical-physical characteristics of Guar gum guarantee that the correct dose, the therapeutic effect in high doses may be responsible for some side effects such as crampy abdominal pain, flatulence, nausea and diarrhea. And 'also useful to remember that the consumption persisted for long periods could lead to a reduced absorption of micronutrients or active ingredients administered.
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Brand ERBA VITA GROUP SPA
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