Coconut flour is a flour made from

Coconut flour is a flour made from coconut solids that have been ground into a very fine powder. It has a mild coconut scent and flavor, which makes it suitable for flour-based recipes that don’t have other strongly-flavored ingredients such as cocoa powder or spices. It is also quite light and airy, making it especially suitable for baked goods like muffins, pancakes and cakes. The reputation of coconut flour is growing in the West due to its considerable health benefits, which far exceed those of processed flours. Below is a list of reasons why health-conscious individuals are beginning to take coconut flour seriously, and why an increasing number of books specializing in coconut flour recipes are being published every year.



1. Gluten-Free

Arguably coconut flour’s biggest attraction is its gluten-free status, meaning it contains none of the gluten protein molecules found in grains such as wheat, rye and barley. Gluten is highly allergenic and can even be deadly for people with Celiac disease (a condition where gluten damages the lining of the small intestine and prevents it from absorbing nutrients in food). However, growing evidence – particularly that compiled by Dr. William Davis in his 2011 book, Wheat Belly – suggests that gluten is unhealthy for everyone, and is a leading cause of lethargy, bloating, brain fog and more. Fortunately, gluten-free diets are becoming much easier to adopt thanks to the growing availability of gluten-free flours like coconut flour.

2. Rich In Dietary Fiber

5 Health Benefits Of Baking With Coconut Flour

According to a study published in the December 2006 issue of Innovative Food Science & Emerging Technologies, adding coconut flour to our diets can significantly reduce our risk of developing heart disease, lower our cholesterol levels and guard us from cancer and diabetes. The researchers, based in the Food and Nutrition Research Institute in the Philippines, claim that these benefits stem from coconut flour’s unusually high levels of dietary fiber (a 100 gram serving of it contains a whopping 39 grams of fiber, almost double that of wheat bran). Dr. Bruce Fife, a naturopathic physician and the author of the book, Cooking with Coconut Flour, claims that coconut flour can help adults reach their recommended daily fiber intake of between 20-35 grams. He recommends adding 1-2 tablespoons of coconut flour to gravies, baked goods, casseroles or smoothies.

3. High In Beneficial Fats

Since it is derived from coconut solids, coconut flour retains a large number of those fats for which coconuts are so beloved by health enthusiasts. A 100 gram serving of coconut flour contains 8.7 grams of fat, of which 8 grams are saturated. Most of these fats are medium-chain triglycerides (MCTs) – essential protective fats with noted antiviral, antimicrobial and antifungal properties. MCTs have also been shown to boost the metabolism, making coconut flour suitable for weight loss diets.

4. Safe For Diabetics

Because it is high in fiber yet relatively low in digestible carbohydrates compared to processed flours, coconut flour has a gentle impact upon blood sugar levels. This makes it an excellent flour for diabetics, prediabetics and anyone else who wants to avoid blood sugar spikes.

5. Packed With Protein

Though it is free from gluten proteins, coconut flour contains an impressive number of other proteins. In fact, 100 grams of coconut flour contain 19.3 grams of protein, or 38 percent of our RDI – far more protein per serving than other leading flours such as white, cornmeal or rye. Consequently, coconut flour is a valuable cooking ingredient for vegan or vegetarian bodybuilders since protein is, of course, needed for cell repair and growth.

結果 (中文) 1:

椰子粉是由被磨成非常细的粉末的椰子固体制成面粉。它有轻度椰子的香味和风味，这使它适合没有其他强烈味的成分，如可可粉或香料的基于面粉的食谱。它也是很轻，通风，使它特别适用于像松饼、 薄烤饼和蛋糕烘焙食品。椰子粉的声誉生长在西部由于其巨大的健康利益，远远超过那些加工的面粉。下面是列出的原因，为什么健康意识到个人都开始认真椰子粉，和为什么越来越多的从事椰子粉食谱的书正在发布每年。1.面筋-免费可以说是椰子粉最大的吸引力是其面筋免费的地位，意味着它包含无麸质蛋白分子在小麦、 黑麦、 大麦等谷物中找到。面筋是很容易引起过敏，甚至可以致命的麸质过敏症 (一种条件在哪里面筋损害小肠的衬里，防止它吸收食物中的营养素) 的人。然而，越来越多的证据 — — 特别是在他的 2011年书，小麦肚皮 — — 由博士 William Davis 编制表明面筋是不健康的每一个人，是导致嗜睡、 腹胀、 脑雾和更多。幸运的，无麸质饮食越来越采取由于日益增加的可获性像椰子面粉面筋免费面粉要容易得多。2.富含膳食纤维5 健康的好处与椰子粉烤根据一项研究发表在 2006 年 12 月的创新食品科学和新兴技术，将椰子粉添加到我们的饮食可以显著降低患心脏病的风险、 降低胆固醇水平和保护我们不受癌症和糖尿病。研究人员，在食物和营养研究所在菲律宾，声称这些好处源于椰子粉异常高水平的膳食纤维 (100 克服务的它包含高达 39 克的纤维，几乎增加一倍，小麦麸皮)。博士布鲁斯横笛，自然疗法医师和本书的作者用椰子粉烹饪，声称椰子粉可以帮助成年人达到他们推荐每日纤维摄入量的 20-35 克之间。他建议 1-2 汤匙的椰子粉加入肉汤，烤货物、 砂锅或果汁。3。 在有益的脂肪，高由于它来自椰子固体，椰子粉保留大量的椰子为健康爱好者所喜爱的那些脂肪。椰子粉 100 克服务包含 8.7 克的脂肪，其中饱和 8 克。大部分的这些脂肪是中链甘油三酯 (MCTs) — — 基本保护油脂与著名的抗病毒、 抗菌和抗真菌性能。MCTs 也已来促进新陈代谢，使椰子粉适合减肥。4.糖尿病患者安全因为它是高纤维还可消化的碳水化合物与加工面粉相比相对较低，椰子粉具有温柔的影响后血糖水平。这使得它优良的面粉的糖尿病患者，prediabetics 和其他任何人想要避免血糖峰值。5.富含蛋白质虽然它是免费从面筋蛋白，椰子粉包含了相当多的其他蛋白质。事实上，椰子粉 100 克含有 19.3 克的蛋白质或我们的 RDI — — 远远更多的蛋白质，每一份比其他领先如白色、 玉米面或黑麦面粉的 38%。因此，椰子粉是宝贵的烹饪食材为纯素或素食的健美运动员，因为当然，蛋白质是细胞修复和生长所需。

結果 (中文) 3:

椰子粉是一种由椰子固体制成的面粉，成了一种很好的粉体。它有一个温和的椰子香味和味道，这使得它适合于面粉为基础的食谱，没有其他强烈的香味成分，如可可粉或香料。它也很轻快，使其特别适用于烘焙食品像松饼，烤饼和蛋糕。椰子粉的声誉不断在西方由于其相当大的健康效益，这远远超过面粉加工。下面是一个列表的原因，健康意识的个人开始采取椰子粉严重，为什么越来越多的书籍，专门在椰子粉食谱是每年出版。面筋蛋白可以说，椰子粉最大的吸引力是它的无筋状态，这意味着它不包含在谷物中发现的面筋蛋白分子，如小麦、黑麦和大麦等。面筋是高度过敏，甚至可以与腹腔疾病的人致命的（指筋损伤的小肠和防止食物中吸收营养）。不过越来越多的证据–尤其是威廉大夫的戴维斯在他的2011本书，小麦的肚子–表明面筋是不健康的人，是嗜睡，导致腹胀、脑雾多。幸运的是，无麸质饮食也采用在无麸质越来越多像椰子粉粉更容易。

2。丰富的膳食纤维5健康烘焙与椰子粉

根据发表在创新食品科学&新兴技术十二月2006期研究，加入椰子粉我们的饮食可以显著降低患心脏病的风险，降低我们的胆固醇水平和保护我们远离癌症和糖尿病。研究人员，在基于食品和菲律宾营养研究所，声称这些好处干椰子粉的异常高水平的膳食纤维（100克服它含有高达39克的纤维，几乎是小麦麸皮双）。布鲁斯博士的横笛，自然疗法医生，和这本书的作者，用椰子粉煮，声称椰子粉可以帮助成年人达到每日建议纤维摄取20-35克。他建议加入1-2汤匙椰子粉肉汁、烘焙食品、砂锅或冰沙。

3。因为它是从椰子中固体

有益脂肪高，椰子粉保留了大量的脂肪，椰子是这么爱健康爱好者。一个100克的椰子粉含有8.7克的脂肪，其中8克是饱和的。大多数这些脂肪中链甘油三酯（MCTS）–必不可少的保护油脂与著名的抗病毒、抗菌和抗真菌特性。MCTS也能促进新陈代谢，使椰子粉适合减肥的饮食。

4。糖尿病患者的安全性因为它是高纤维还相对较低，在消化的碳水化合物相比，面粉加工，椰子粉对血糖水平的影响，一个温柔的。这使得糖尿病患者的优良的面粉，预防糖尿病和其他人谁想要避免血糖峰值。

5。虽然它是不含蛋白质的蛋白质，椰子粉含有大量的其他蛋白质。事实上，100克的椰子粉含有19.3克蛋白质，或我们的RDI百分之38–远每份蛋白粉比其他领先的如白、玉米和黑麦。因此，椰子粉是一种宝贵的烹饪原料为严格素食或素食健美自蛋白，当然，细胞修复和生长所需的。