Eating a fiber-rich diet is associated with better gastrointestinal health and a reduced risk of heart attacks, strokes, high cholesterol, obesity, type 2 diabetes, even some cancers. Each of our GoodWheat™ Fiberal ingredients contain up to 5 times the dietary fiber of traditional wheat, enough fiber to meet US Food and Drug Administration thresholds for a “Good Source” of fiber or “High in Fiber” designation on packaging. We have two varieties: one made from hard red spring wheat and the other from durum wheat.
GoodWheat™ Fiberal varieties contain up to 94% amylose– the highest available in the industry – compared to between 25-30 percent amylose in traditional wheat. Because resistant starch digests more slowly, it has a lower glycemic index than traditional wheat, meaning it doesn’t cause a rapid increase in blood glucose levels.
We’re proud to partner with Bay State Milling and offer our GoodWheat Fiberal; it can be used in a variety of applications such as pasta, flour, crackers and cookies without any compromise on taste or texture.