In the last couple of years, there has been a strong belief that the amount of bread in the diet of a person who cares about their health should be minimal. Or in general, it is better to refuse it in principle. But according to scientists, it must be consumed. You just have to choose the “right” product.
What is contained in the "piece"?
Could our grandmothers and grandfathers assume that the bread they are used to is now considered by many to be unhealthy and even dangerous product?
But according to Alla Pogozheva, which is an employee of the Federal Research Center of Nutrition and Biotechnology, bread is the main health food. In principle, like all grain products, which must be in the diet. And yet, for most Russians, bread is still the main one, since it gives the body the energy it needs, being a "building material" for development.
But, of course, it can be harmful. But only if you put on top a thick piece of "Doctor's" sausage, a piece of butter or margarine, cheese.
What is useful in bread? This product is a combination of proteins, fiber, vitamins. It also contains many useful amino acids. All this as a result acts positively:
- the nervous system normalizes;
- the work of the heart improves, blood vessels are strengthened.
Good bread, made from high-quality raw materials and in compliance with all technology, has a positive effect on the intestines and the skin. Together with it, important trace elements enter the body. But it is important to take into account that most of the potassium, phosphorus, copper, manganese are contained in the shell of the grains from which flour is made. Therefore, if fine flour is used in production, the amount of nutrients is reduced by almost three times.
But bread is different. According to nutritionists, those who do not want to gain weight are better off choosing a product made from whole grains or bran.
But it is best to eat bread: they are not high in calories, and can be included in the diet even with extra pounds.
Naturally, the benefits also depend on the composition. Most of all rye and wheat bread are presented in stores. For example, a rye product contains more protein, dietary fiber, but a lot of starch. The less dietary fiber, the higher the type of bread. That is, the most useless variety is the so-called "gourmet white bread", which belongs to the highest grade.
But at the same time, it is advisable to refuse black bread if there are any problems in the work of the gastrointestinal tract - in this case, it is better to use white. First, the acidity of such a product is less. Secondly, his body digests more easily.
Tips for choosing bread in the store
When buying bread, the first thing to look for is the label. It must indicate the time of manufacture and sale. In addition, any product in the store must have a certificate of quality and safety, and it can be required from sellers.
What to look for:
- The bread must have the correct shape: no dents, cracks, any sagging on the surface. You can press on the surface: if the product is of good quality, it should immediately return to its original appearance.
- The bread should be well baked: there should be no voids in the pulp, no lumps of any kind. The crumb is elastic, porous, slightly damp to the touch. If you notice that the crumb will stick to your hands, stretch, this may indicate the presence of fungus in the composition.
It is advisable to choose the product that is made in a local factory. In principle, bread has a short shelf life, and if the shelf life is rather long, then most likely there are many preservatives in its composition. And you cannot call it a useful and safe product.
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