functional food pasta with a low glycemic index and a low glycemic load. Developed by scientists from the University of Life Sciences in Lublin for diabetics, people with insulin resistance, people who are overweight, and athletes. For everyone who eats consciously and pays attention to the low Gl diet. GI Pasta 38 tastes and looks like traditional pasta. 100g of cooked product contains compared to durum pasta: 32% more protein; 112% more fiber; 12 g less carbohydrates.
To the press compartment of Wytwórnia Makaronu Domowego POL-MAK
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