It's about the FIBRE

In the sweat of thy face shalt thou eat bread, till thou return unto the ground; for out of it wast thou taken: for dust thou art, and unto dust shalth thou return.  Genesis 3:19

Carbohydrates have been consumed from the dawn of civilization because they provide a healthy, readily available source of nutritious energy. Carbohydrates however, should be consumed as close to their raw whole state as possible. When you eat your daily bread, eat whole grain bread instead of white bread. Nature already enriched whole grain bread so enrichment is not necessary. Whole grain bread is bursting with vitamins, minerals, protein and healthy unsaturated fats from the wheat germ. I ate the whole thing.

 High fibre diets assist in lowering rates of diabetes, stroke and heart disease. The fibre we consume acts as a bulking agent in the GI tract transiting food quicker through our system. Fibre also slows the conversion of starch into sugar which retards the release of glucose into the bloodstream. This action by the fibre lowers the blood sugar spike that cause so many problems for diabetics and concerns for those on low glycemic level diets. Wheat fibre also contains high levels of antioxidants, which are critical for the overall health of our cells.

AVIGNON wheat bran flour adds fibre to not only bread, but also pasta, cookies, cakes, waffles, batters, yogurt and fruit beverages. Adding AVIGNON raises the dough yield by absorbing and binding more water [extending shelf life of fresh breads]. It also lowers the glycemic response of the pancreas which benefits us all, but especially diabetics. AVIGNON raises the fibre content of the finished product which lowers intestinal tract cancer risks. AVIGNON can also be blended back into finished white flours at a controlled rate driven by customer requirements. The shelf life of AVIGNON is similar to white flour due to our novel milling process which does not rupture the fat cells in the germ.

Eat more whole wheat