What happens when you swap bread for tapioca –

Victor Schwaner (/)

If you only think about calories, it’s the same as trading six for half a dozen. “Both also have a high glycemic index. But tapioca offers the advantage of not containing gluten – a wheat protein that, consumed in excess, triggers inflammation in the body, favoring the accumulation of fat in the abdomen”, explains Claudia Talan Marin, a nutritionist from São Paulo specializing in metabolism. Some strategies are also possible at the time of preparation that help reduce calories and the glycemic index. One of them is to use a smaller amount of gum (3 spoons/soup instead of 5, as indicated on the package) combined with 1 spoon (dessert) of chia or other seed rich in fiber and good fats. And, of course, use a light filling. Claudia also suggests crepioca: “Mix 2 egg whites with 2 tablespoons of tapioca gum and 1 pinch of salt. Add seeds, herbs and spices to taste. This is a protein version with a lower glycemic load. And you don’t even need to stuff it”, concludes the nutritionist.