Bread is present in the diet of almost every person and is a unique product - we can eat it every day, and it never bothers.
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It is believed that the first bread appeared more than 15 thousand years ago, and baked products - about 7 thousand years ago. In the world there are a huge number of different types of bread, only in Russia there are several hundred. In addition, new ones are constantly appearing. Bread in our country has always been respected, it was considered a symbol of prosperity and prosperity.
Is it really bad to eat bread?
Recently, they have been talking and writing a lot about the dangers of bread and bakery products. They even recommend completely eliminating bread from the diet.
There is some truth in these words, but it is not so simple. In the grain of wheat contains almost the entire periodic table. These are vitamins (E, A, F, group B) and minerals (selenium, cobalt, magnesium, zinc, copper, sodium, chlorine, iodine, potassium, manganese). All these substances are very useful, they are necessary for the human body. However, they are contained in the grain germ and its shell, that is, precisely those parts that, when processed, fall into the waste. Elite white flour of the highest grade consists mainly of starch. It turns out that white bread is quite high-calorie, but does not bring almost any benefit - from minerals and vitamins it remains no more than 30%. After two weeks, even this small amount becomes inactive.
According to many doctors and nutritionists, the constant use of food from premium flour contributes to the development of gastrointestinal, cardiovascular, oncological and endocrine diseases.
What kind of bread should be eaten?
It is right to eat bread with the addition of rye flour or bran. Gray bread is digested more slowly and contains much more substances necessary for the body.
Bread with bran is considered the most useful, as they are able to absorb allergens and toxins. In addition, bran strengthens the immune system and saturates the body with vitamins, proteins and fiber. In bran bread, a high content of nicotinic acid, which prevents the occurrence of gastrointestinal diseases and atherosclerosis.