They say bread is the head of everything. However, many doctors would argue with this. The bread keeps well and smells good. This is a valuable product, but in large quantities it will harm the body. Pravda.Ru told readers about how to choose the right bread toxicologist Mikhail Kutushov.
Bread: is there any benefit from it
The question of the benefits of bread is very specific to Russia. Bread is processed flour. If you eat bread with bran, it will scratch the intestines. High-tech white flour is also harmful, because with the growth of processing technologies, its toxicity increases, and, accordingly, the products themselves. Flour practically does not contain vitamins and minerals that are found in wheat. There are no fibers in such flour; fast saturation is the wrong property for the product, slow carbohydrates are better for health.
White, gray, black, Riga, gluten-free, ciabatta – there are a lot of types of bread now, they are all made according to different recipes, so it’s hard to say which one is good and which is not very healthy. Everyone knows that bread is very high in calories. There is even a bread number – this is a term known to people suffering from diabetes. The calorie content of bread increases additionally if nuts, seeds, etc. are added to it.
The most dietary bread is rye. It is low in calories and contains 3 times more fiber than wheat bread. It is also better absorbed by the body and contains more trace elements.
The expert recommends eating bread made from coarse flours:
- whole grain, etc.
Bread made from good flour is a storehouse of vitamins A, B, E, amino acids. It helps cleanse the intestines, reduces the risk of diabetes, but when eating bread in small doses. It is also useful to mix wheat flour and whole grain or rye flour into bread. Such bread will saturate well, have a positive effect on endocrine disorders. But we must remember that rye bread should not be eaten with food infections, stomach and intestinal disorders, with heartburn and ulcers – that is, with diseases of the gastrointestinal tract during periods of exacerbations. Then you can switch to gray bread or white bread on a yeast-free basis.
Yeasted and unleavened bread is already a hackneyed topic of modern controversy. Almost all bread is baked with yeast – they cause swelling, as a result – growth and a pleasant appearance. Yeast causes flatulence. Unleavened bread, of course, is more useful and has fewer contraindications, especially if people have chronic gastrointestinal diseases. The dense crumb of yeast-free dough better contributes to the active work of the intestines, the main function of which is the mechanical processing of food. If the work of the intestines slows down, then the processes of fermentation, decay, etc. occur. Modern yeast-free bread is closest to what our ancestors ate.