Bread is the most popular product on our table. In recent years, there have been many rumors that black bread is the healthiest and white bread is the most harmful. But scientists who conducted the latest research reported that they found no evidence for this opinion. But they discovered something else - each person reacts differently to the use of this or that type of bread.
Dr. Eran Elinav from Israel's Weizmann Institute in Rehovot said this discovery is very useful for science.
Indeed, until now, it was believed that the dietary value of products is the same for everyone. But as practice has shown, this approach, especially in matters of diet, has always failed.
What have the scientists come to?
In the past few years, information has often appeared in the media that white bread, due to the large amount of carbohydrates, is unhealthy, can cause diabetes, and the appearance of extra pounds.
But the black bran product, on the contrary, is useful, because it contains both trace elements and plant fibers.
Elinav and his colleagues checked how true this information is. A group of 20 volunteers was assembled, 10 of whom ate black bread for 14 days, the rest only white. Otherwise, there was no diet - they ate the usual foods.
After 30 days, the subjects switched places and began to eat a different type of bread. During this period, they were followed by scientists who assessed the level of glucose, protein, and other elements, changes in weight when eating bread and with a complete rejection of it.
As noted by Eran Elinav, the observations showed the following results:
- white and black bread equally affected the work of our body;
- products practically did not affect metabolism.
After that, scientists decided to study how black and white bread affects the human body. So, the reaction to food differed seriously, but depending on the characteristics of the organism of each subject.
Therefore, some were well influenced by white bread, others by black. At the same time, the products did not affect the microflora in any way, and after all, it was previously believed that rye bread has a positive effect on it.
Scientists have not yet discovered why this happens, but they associate it with differences in the work of bacteria that inhabit our stomach and intestines. They are responsible for glucose levels, food processing. If the secret of such differences is revealed, then in the future it will help to understand what kind of bread will suit each person and what features in the work of our body affect the success of diets.
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