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The re-milled semolina is a refined flour (therefore it contains neither bran nor germ), milled with the cylinder mill. Since it is milling of wheat grown in Sicily it has no mycotoxins. The re-milled semolina is used for bread and, for those who are not practical, to mix whole wheat flour to be used for doughs such as pizza and biscuits. The weight is intended at the origin and is subject to variations according to the degree of humidity.
The re-milled durum wheat semolina, unlike the soft one, has a good content of antioxidants (especially carotenoids, identifiable by the intense yellow color) and a low glycemic index. This feature avoids glycemic peaks that correspond to insulinemic peaks that are risky for health since they increase the risk of obesity, diabetes, colorectal cancer, pancreas and breast cancer. In durum wheat there are lignans which are phytoestrogens called anticancer substances. Recent studies have shown that the levels of lignans present in durum wheat are 10 to 50 times higher than those for soft wheat. These studies have reported an inverse association between the intake of durum wheat pasta rich in lignans and the development of chronic-degenerative diseases, including especially breast cancer. Nutrition therefore plays a fundamental role in the primary prevention not only of some cancers such as breast cancer but also of cardiovascular diseases, also protecting against cellular aging.
Sicilian durum wheat
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