Bread: useful or harmful to the body?

In different countries, bread is an integral part of any meal. However, in recent years there has been a tendency to reduce the consumption of bakery products. First of all, it is connected with a number of popular principles of a healthy lifestyle.

Eating bread in any food system is equated with sin. To rehabilitate the product, manufacturers are increasingly writing something attractive on its packaging: “healthy food”, “fitness”, “selected cereals”, “yeast-free”. The range of bread on store shelves is striking in its abundance. More and more buyers are ready not to save on quality and buy more expensive bread, for example, with the addition of fiber or whole grains.

Publication from Akiko Shaw (@akiko_shaw)Jul 20 2017 at 4:29 PDT

Demand for healthy and useful products is growing, but how can you orient yourself in all promises and choose really healthy bread? There are many varieties of bread. Let us dwell on the most popular varieties of it in Russia.

Whole wheat bread

Such bread is made from flour, which is obtained by grinding the grain completely with all seed shells and germ, and contains in itself such flour all that is contained in the grain. Bread made from such flour is very useful, but it is not always possible to find out how much of this flour is in the purchased bread.

Some unscrupulous manufacturers deliberately add bran and seed germ to white flour to mimic whole grains. From such flour it turns out heavy bread of grayish color, which does not crumble and for a long time does not grow stale

It is useful in that it permanently saturates the body and does not allow the feeling of hunger. It is also useful to people suffering from cardiovascular diseases, and those who are on a diet. Whole grain bread is usually stored longer than other types of bread, about a week. You can buy this in bakeries. In stores he is an infrequent visitor.

Gluten free bread

Recently, such bread is popular among many people: even those who do not suffer from individual gluten intolerance, prefer gluten-free bread.And in vain, since it is fraught with a deficiency of many vitamins and minerals: vitamin B, magnesium, zinc, iron. Very often, a similar sort of bread is baked from corn and rice starch with the addition of a large amount of butter. With frequent use of this bread contributes to weight gain.

Publication from Aston's Bakehouse Markets (@astonsbread)Jul 20 2017 at 3:14 pdt

Unleavened Bread

Unleavened bread has many useful properties. Doctors nutritionists recommend to use it because of low acidity, especially those who suffer from gastritis, peptic ulcer. Among the beneficial properties of this bread is the absence of yeast in it, which can cause indigestion. Yeast, which contribute to the swelling of the dough and form cavities with carbon dioxide, start the process of gas formation in the intestine. Unleavened bread doesn’t do anything like this in your stomach.

Bread

This type of bread product is the most low-calorie. There are two types of bread: finkrispy - thin dry - or thick and air. The composition of such breads is varied, but most often they are baked from whole-grain bran flour and contain a large amount of fiber.Nutritionists advise many patients to replace bread with loaves, because the body consumes more energy to digest the fiber contained in them (the body spends about 350 calories to digest 50 g of fiber). But you should not abuse bread too: the daily norm recommended by doctors is from three to five small loaves.

When purchasing bread, pay attention to the composition: it should be free of sugar, fat, starch, flavor enhancers, preservatives.

Post by Griesch (@christian_gebauer)Jul 20 2017 at 3:05 pdt

Bread with a long shelf life

We can often see such bread in advertisements of ideal breakfasts: a beautiful crispy small square of white toast, on which butter or jam is spread. Undoubtedly, this bread immediately wants to eat with freshly brewed coffee. But do not hurry.

The reality is that this kind of bread can be stored up to 60 hours outside the refrigerator. This should already suggest that something is wrong with its composition.

Russian trade regulations regulate the shelf life of bread from 24 to 36 hours (usually baking from high grade flour). Then it should disappear from the store shelves. But this does not apply to American toast bread, whose composition is replete with preservatives and acid-containing additives.

The complete opposite of American toast bread, both in composition and benefit to the body, is a German variety of bread called “pumpernickel”. This bread began to make in the early Middle Ages. It is baked from rye wholemeal flour with particles of pre-steamed unmilled grain. Bread is baked for a while at a temperature of 200 degrees Celsius with a smooth decrease in temperature to 100 degrees, from 14 to 24 hours. Ready bread is packed in several layers of paper and foil. It can be stored for up to two years. Nutritionists recommend to use pumpernickel to people who have problems with digestion or metabolic processes.

On a note

To choose the best for yourself bread, it is worth considering a few points. First of all, it is important to carefully study the composition. If the words “whole” or “wholegrain” are written on the label, then the whole grain flour should come first in the composition. As part of the useful bread should not be substitutes, improvers, preservatives. The shorter the composition, the healthier the bread. In its individual forms may be present oatmeal, seeds, pieces of vegetables, dried fruits.Shelf life of store bread should not exceed 48 hours.



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