Does anyone know what the gi of whole wheat flour is?
I like to make healthy muffins and cakes, with only the ingredients that I would be eating normally in my diet, so that effectively I'm not limited to eating them once a week or whatever.
However, I'm worried that the fine flour, which has been processed obviously means that the muffins would be quite quickly absorbed.
anyone ?
I like to make healthy muffins and cakes, with only the ingredients that I would be eating normally in my diet, so that effectively I'm not limited to eating them once a week or whatever.
However, I'm worried that the fine flour, which has been processed obviously means that the muffins would be quite quickly absorbed.
anyone ?
