Farina 00, perché molte persone non la mangiano più?

Molte persone hanno scelto di eliminare la farina 00 dalla propria dieta. Come mai? Prima di tutto sono sempre più numerose le persone celiache o intolleranti al glutine, proteina di cui è ricca la farina 00. Seconda cosa è anche una questione nutrizionale: questo tipo di farina si ottiene attraverso la macinazione industriale del chicco di grano, che comporta l’eliminazione del germe (oli polinsaturi, vitamine, minerali) e della crusca (fibra e vitamine del gruppo B).

farina

Che cosa vuol dire? La materia prima perde completamente le sue proprietà nutrizionali ma restano gli zuccheri. Ne consegue che gli alimenti realizzati con farina 00 sono privi di fibre e quindi non favoriscono il transito intestinale e al tempo stesso alzano la glicemia e di conseguenza anche l’insulina.

Quali farine scegliere? Sono indicati tutti i prodotti integrali, gli esperi consigliano il grano biologico, possibilmente il grano duro, che ha un contenuto più basso di zuccheri e poi macinarselo da soli a casa. Ovviamente o vi rivolgete a negozietti bio specifici o andate in qualche mulino. Non sono presenti su tutto il territorio, ma ormai i più grandi sono attrezzati con eshop e servizi di consegna a domicilio.

Infine un’indicazione per l’acquisto. La farina si distingue:

  • Farina “00”, detta anche fior di farina e utilizzata per i dolci e alcune paste.
  • Farina “0”. Meno bianca della farina “00” in quanto possiede una piccola percentuale di crusca. Usata per la pasta fresca e il pane.
  • Farina “1”. Possiede una percentuale maggiore di crusca. Utilizzata per il pane e per le pizze
  • Farina “2”. E’ una farina semintegrale poco consumata ma rappresenta una buona alternativa alla farina bianca quando non si è abituati alla farina integrale.
  • Farina integrale. Contiene la massima quantità di crusca ed è ricca di fibre e vitamine.

 

Photo Credits | Shutterstock / Africa Studio

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52 commenti su “Farina 00, perché molte persone non la mangiano più?”

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