Here is a concise summary of the provided text:
**Title:** A Healthier Alternative to Tapioca
**Summary:**
* The host, Camila Vitorino, discusses how traditional tapioca is often mistakenly considered a healthy option, but is actually a refined carbohydrate that can cause glucose spikes and health issues.
* She shares her personal experience with type 1 diabetes and how traditional tapioca affected her blood sugar.
* Camila introduces a healthier alternative: "Tapioca de Flakão" made from organic corn flakes, which is a whole product with less carbohydrates and more fiber, fats, vitamins, and minerals.
* She provides a step-by-step recipe for making this healthier tapioca, using 6 tablespoons of corn flakes, water, and a non-stick frying pan with minimal olive oil.
* The final product has a similar texture to traditional tapioca but is crunchier and can be enjoyed with grated coconut.
Here are the key facts extracted from the text, without opinions, with each fact numbered and in short sentences:
1. **Tapioca is primarily composed of refined carbohydrates**.
2. **Tapioca's nutritional table mainly shows carbohydrates, with minimal fiber, protein, and fat**.
3. **Consuming refined carbohydrates can cause spikes in blood glucose levels**.
4. **High blood glucose levels can lead to liver problems, liver fat, type 2 diabetes, and hypertension**.
5. **The speaker has type 1 diabetes and experienced blood sugar spikes after consuming tapioca**.
6. **An alternative to tapioca is being presented, made from corn flakes (referred to as "tapioca de flakão" in some parts of Brazil)**.
7. **Organic corn is not transgenic, unlike non-organic corn in some countries**.
8. **The recipe uses 6 tablespoons of organic corn flakes and 100 ml of water**.
9. **The mixture is hydrated for 10 minutes before cooking**.
10. **Cooking is done on low heat in a non-stick frying pan with a small amount of olive oil**.
11. **The corn flake mixture is cooked for 7 minutes with a lid, then an additional 3 minutes after flipping**.
12. **The final product can be folded like traditional tapioca and is served with grated coconut**.
13. **Corn flake "tapioca" has less carbohydrates and more fiber, fats, vitamins, and minerals compared to traditional tapioca**.
14. **A recipe book, "Thinking in the Kitchen," is available in printed and digital versions, offering healthy bread recipes**.