Studies have shown that grinding grains into
flour increases the surface area upon which enzymes in the body can work to more.
Studies have shown that grinding grains into
flour increases the surface area upon which enzymes in the body can work to more quickly convert starch into glucose.
Not exact matches
The
flour we consume today is ground to such a small size that the
surface area of the grain is literally
increased 10,000 % and the starchy
area is expanded.