"I have recently discovered an Italian pasta company that has developed a non-GMO flour, with a very low glycemic index of 29, that contains 15 grams of fiber, and 12 grams of protein per serving."

"I'm a cardiologist and gastroenterologist with a keen interest in nutrition. For the past 30 years, my practice involved coronary and peripheral vascular intervention and gastrointestinal disorders."

"FiberPasta flour is a perfect alternative for white flour, that can be used for pizza crusts and other baked goods. Not only is it high in fiber and protein, but it’s also low glycemic and reduced carbohydrates."