Grapoila Milk Thistle Seed Flour is a highly skimmed, low-calorie, gluten-free milk thistle seed flour, cold pressed to maintain maximum nutritional values and microelements, suitable for a ketogenic diet. Grapoila low-carbohydrate flours are characterized by a fine grain - they are delicate, they are real flours, not just ground nuts or seeds.
Grapoila Milk Thistle Seed Flour is an alternative to classic products - milk thistle flour! Gluten-free, low-carbohydrate and mega-vitamin!
Weed is a non-cultivated, wild plant that inhibits the development of arable crops. So what is milk thistle? In a word - a weed!
However, what is disturbing to the cultivation and somehow exterminated in one place is highly valued in another. An example of this is the knuckle of maize, which is called huitlacoche in Spanish. It is a fungus that attacks corn crops. For some it can be a disaster and bring unimaginable losses, for others it can be a stroke of luck! It is also called black gold, Aztec caviar or Mexican truffles. It was part of the diet of pre-Columbian peoples, and today, in some regions, corn cobs infected with this parasite are worth more than healthy ones. Dishes prepared on the basis of huitlacoche appear on the menu of luxury restaurants in the USA, Canada, Japan and Europe. You could say the world turns upside down. However, this is more of an example that Mother Nature has a lot to offer for us!
Milk thistle has been known since antiquity and was already considered a medicinal plant. In Poland, it often grows in gardens, wastelands and meadows. It is an example of a plant that went from the wild to field crops. For centuries, it has been considered the most effective herb for detoxifying the liver. It also regulates digestive processes, stabilizes cholesterol levels and has many other, almost magical properties, which we cannot mention here. :)
It turns out that milk thistle is a weed superfood! Milk thistle has grown in popularity in recent years, and in 2013 it was even chosen as the herb of the year in Hungary. Sure, when he picked up the statuette, tears of emotion ran down his cheeks. After all, this is a "rags to riches to millionaire" story! :)
No chemical treatment is used in the production of milk thistle seed flour. Both the taste and smell of milk thistle are very intense and clearly herbal. Grapoila Milk Thistle Seed Flour:
- it is rich in minerals and vitamins
- has a particularly high protein and dietary fiber content
- It is gluten free and 100% vegetable
Grapoila seed flour is compatible with paleo and low carb diets. They can be used as perfect natural ingredients for bread. They can also be simply mixed with yoghurt, fruit juice, muesli or smoothies. You choose!
The most important information about Grapoil's milk thistle flour:
- high-fat, fat content about 7%
- low in calories, about 30% less kcal than wheat flour and over 2 times less calories than almond flour
- a dry, aromatic alternative to peanut flour, suggested share in the base mixture 20% -30%
- gluten-free - the entire plant is 100% gluten-free, certified by the European Gluten-Free Association (AOECS)
- raw / raw - cold pressed in a screw press without heating or the use of chemicals, the temperature does not exceed 40 ° C throughout the production process
- source of protein, over 20%
- extraordinary richness of fiber, almost half of the flour mass is fiber
- low carbohydrate
The most important information about Grapoila products
GRAPOILA, THE ZERO WASTE PHILOSOPHY
All by-products from the production of Grapoil products are 100% recycled, nothing is wasted. Bearing in mind the idea of producing high-quality, healthy food from natural ingredients, Grapoil's intention has always been to create value also from what other producers have rejected, even grape pomace being a pure waste of vineyards, at best used as animal feed - it was in the pomace, already more than 10 years ago, the founders of Grapoil noticed a treasure of goodness with excellent physiological effects and high-quality oil. With this first raw material, the production of Zero Waste of Grapoila cold pressed oils began.
During Zero Waste production, all parts of the incoming raw materials are processed, nothing is thrown away. In the case of grape marc, the grape skins rich in bioactive substances are separated from the seeds after drying and ground. Such a pulp / cream can be used to flavor cakes and creams. The seeds are also dried, and then the oil pressed from them - without heat treatment or additives - on their own presses. The cold-pressed oils obtained in this way are highly nutritious, health food or cosmetic oils that are bottled in dark bottles.
The sludge formed before the filtration of the freshly squeezed oil is an oily sludge which, like oil, is rich in essential fatty acids and vitamins, but also contains seed microparticles. It is sold in the form of a gourmet cream or cosmetic mud, depending on its nature.
From the "dry residue" of oil pressing, pellets remain, which are low in fat and carbohydrates but very rich in vegetable protein, vitamins and other nutrients, which are ground into gluten-free flours, which are excellent baking ingredients.
As we only use natural ingredients, the few by-products that we might not otherwise have used are dried for feed, flower soil, compost or fuel. The latter, along with any green waste, is placed in the biomass boiler, which heats up the drying system, thus closing the cycle. We also take environmental considerations into account when maintaining the plant. We mainly use air generated by the compressor for cleaning. For wiping, we borrow wipes from a company that extracts oil from a used cloth to heat the laundry and clean itself again.
By producing "Zero Waste", Grapoil reduces the ecological footprint and at the same time lowers costs.
GRAPOILA - THEHIGHEST QUALITY
The high quality of Grapoil products with a truly unique content and excellent taste depends primarily on the careful selection of raw materials and their processing under appropriate production conditions.
Grapoila is extremely careful when sourcing raw materials, buying them mainly from EU producers, who make it possible to trace the entire cultivation process. The quality of storage and processing of seeds is guaranteed by the strictest certificates of the plant's food industry (HACCP, FSSC 20000, GMP), the Grapoila production plant does not accept 100% gluten-free food, containing gluten, as evidenced by the certificate of the European Gluten-Free Association (AOECS).
In addition to adhering to strict food and quality standards, the very method of production ensures the high quality of Grapoila oils. Thanks to the highly efficient, self-developed screw presses (as opposed to the traditional method of extracting oil production), there is no need to heat treat the raw material, add additives or chemicals. Oils obtained by the cold pressing process contain all the natural, valuable nutrients of the seeds, restoring their original taste, making them very healthy and delicious.
Nothing proves the quality of Grapoil better than many, many awards and prizes that the products of this Hungarian manufacture have received at many important exhibitions and competitions in recent years. From year to year, Grapoil oils and gourmet products delight the jurors of competitions and tasting fairs, which include renowned experts both on the national and international scene.
The exceptional quality of our products has also been recognized by many Hungarian gourmet restaurants and great chefs who prefer to use our cold pressed oils, seed flour and seed cream in their seasonally renewable food compositions. Successes in the food and catering industry confirm that we are on the right track and that there is a need for high-quality, chemically produced plant-based products.
GRAPOILA, 100% NATURE = 100% HEALTH
Food from natural ingredients processed without the use of chemicals is the basis of a high-quality diet. Seeds are wonders of nature: small microcosms full of valuable nutrients from which the life of the plant draws, and from which - with a little care and dexterity - we can also benefit. This little "skill" is cold pressing. This process ensures that the nutrients in the seeds are carefully and tightly sealed, only by mechanical means that do not change the chemical composition of the raw materials. It's a completely chemical-free process, no need to roast (roasting is a real vitamin killer!), Solvents, acid mucus removal, chemical clarification or deodorization.
Over the years, Grapoil's engineering team has designed screw presses that can deliver seeds of various sizes and hardnesses to the highest possible capacity. Throughout the production process, the temperature does not exceed 40 ° C, thanks to which the aromas, flavors and nutrients naturally present in the seeds are fully preserved in the processed products.
Gluten-free seed flour obtained by grinding pellets, which separates from the oil during pressing, is also very rich in vitamins and minerals. Grapoila flour is an excellent natural source of fiber and vegetable protein, but is also very low in carbohydrate and fat. For example, pumpkin seed meal has a protein content of almost 70% and its amino acid composition is almost perfect.
