What is the benefit of bread. White bread - use or harm? What bread is more useful

In this article we will try to figure out not only in the varieties of this popular flour product, but also clarify the exciting questions - is the white bread is harmful, and what nutritional value it carries for people.

Structure

Bread is a baked fragrant product, the form of it can be the most diverse and depend on certain standards of a particular bakery.

The bread makeup in itself is not difficult, it does not contain some tricky or exotic ingredients, but in order to understand his actual benefit or harm, it is necessary to analyze it. The basis, as well as in almost all baked products, is flour. Traditionally, wheat flour is used in the manufacture of white bread. Despite the fact that it is less useful substances than in rye, it is enriched with a provisional amount of gluten, starch and carbohydrates.

Important! Some manufacturers make restless bread, which, according to many consumers, carries much more benefit, rather than yeast, and does not cause the body any harm at all.

The list further includes such components:

• - these are special microorganisms that are capable not only to give flourishness, but also to enrich it with useful amino acids;

• very often in the process of manufacturing a white product in its starting material include chicken: they make bread much more tastier and referred, but at the same time it is significantly reduced by its shelf life;

• sometimes bran are also added - it is due to this useful component that the flour products acquire a special nutritional value due to the content of large quantities and;

• frequency are such additives to the standard dough composition like dried fruits, spices, and. But if the manufacturer has released such products, it is undoubtedly worth your attention, as generously enriched with vitamins and minerals;

• water plays the role of the connecting component in the process of cooking the test, but the main condition for this indispensable additives should be purity and quality.

The chemical composition of white bread lies in the following substances:

• trace elements: zinc, copper, chrome, iron, chlorine, kolbat, molybdenum, manganese;
• macroelements: calcium, phosphorus, sulfur, sodium, magnesium.
• vitamins of groups in, e, n;
• protein;
• mono and disaccharides;
• starch;
• organic acids and fats;
• cellulose.

Nutritional value and calorie

Your attention is invited to calculate food value In 100 grams of white flour product:

1. Calorie - 266 kcal (1113 kJ).
2. Carbohydrates - 50.61 g, including sugar - 4.31
3. - 7.64
4. Fatty (fats - 3.29 g; saturated fats - 0.717 g; mono-seated fats - 0.681 g; polyunsaturated fats - 1.355 g).
5. - 681 mg.
6. Fiber - 2.4 g
7. - 100 mg.

Cholesterol is practically absent.

Few is able to abandon eating white fragrant baking, especially women who use exhaust diet and are interested in the question of how many calories in white bread or other flour products.

Did you know? 7 thousand years ago, the ancient Egyptians made a product that is a prototype of white bread. They were the first guessed to add yeast to the dough and, which significantly improved the texture and his taste.

However, if you listen to the advice of many nutritionists, it can be understood that it is impossible to recover from a small slice of a wheat product (100 g - 266 kcal) per day, but you can only give the body a part of the beneficial substances.

Types of white bread

Recipes and, accordingly, white bread varieties are very much, but only the most basic ones are included in this material.
So, white flour product It is divided into such types:

• corn - This species can rarely be found in the store or in a restaurant, it is baked only by skillful mistresses, but in its valuable properties is much superior to not only the classic white bread, but also rye. It's all about the relatively low calorieness, large quantity of fiber and even in supporting metabolic processes in the human. Baking is considered dietary, and it is recommended to use with, overweight and pancreatic disorders;

• sdob - This is baking from the flour of the highest grade. For consumers it is the most delicious viewwhich is capable of attracting its amazing aroma and a golden crust, but, nevertheless, such breads is both the most harmful, since the flour is overly reworked for him and does not carry almost no beneficial substances, but the threat of obesity and anxiety of the stomach is undoubtedly ;

• pita - belongs to the traditional georgian cuisine, only flour and water participate in its cooking, from this it turns out so thin and fresh;

• chiabatta - Lush and porous white bread, contains not only yeast, but also special goats. Very popular in Spain;

• potato - In this form, potatoes almost completely replaces the main ingredient - flour. This delicious pastries can prepare with the use of yeast, and without them;

• naan. - this is an oriental pellet, sometimes mistakenly received for Lavash;

• chapati - are made on the basis of and flour, but they are painted in a pan before swelling. These loaves are very popular in their homeland (India) and around the world;

• dining - This is an ordinary white product manufactured taking into account the above ingredients, some may additionally add some chemical substancesMaking a noticeably improved structure of loaf.

Beneficial features

No matter how much information you find about the dangers of white bread, it is categorically not recommended to exclude it completely from the diet, since certain benefits are undoubted enough.

For example:

1. White baking is rich in vegetable proteins, and our body is happy to absorb amino acids taken from this product, resulting in various biochemical reactions, and the active human activity is ensured.
2. Carbohydrates in bread makeup give the body a colossal amount of energy and allow you to freely lead an active lifestyle without strong fatigue.
3. In wheat loaf, there is a small amount of fiber, and let it be enough, but it contributes to the normalization of intestinal activities, reduces the "bad" cholesterol, sets up the work of the gastrointestinal tract and displays slags.
4. Vitamins of groups B, E beneficial effect on various systems and organs (reproductive, etc.).
5. Mineral substances are useful for bones, and brain activity.

Thus, sometimes it is better to close the eyes to some shortcomings and calorie content of white bread, because, allowing yourself a small fragrant piece of wheat delicacy, you support and even improve your health level.

Did you know? Antique Greeks used bread not as an addition to dishes, but as a separate dish, the abundance of this product on the table testified about the material well-being of the owner of this house.

What is the harm?

Contrary to the well-known expression "bread around the head", the shortcomings in this product can still be no less than the advantages. Consider their details:

1. Chemical additives. Unscrupulous manufacturers in our time go to many tricks to make their product more and more attractive, and to speed up the process of baking and add a delicious "airiness" product, they use different chemicals that negatively affect consumers.
2. Flour of the highest or first grade, which is used for the kneading dough. The fact is that it is amenable to the highest level of refining, as a result, becomes white color And loses useful tissue. Together with it it is lost and the main composition of the vitamins necessary for the body.
3. The refined flour also contains that some group of people can cause severe allergies, as well as some problems with the gastrointestinal tract.
4. Empty and fast carbohydrates. These components contribute to a significant increase in blood and large insulin production, and also impede the correct splitting of fats and contribute to the formation of new deposits.

Today, many people use, and also advise others without freezing bread, and it is not surprising: after all, it has more advantages than ordinary white breads. For example, it is absorbed by the body much better, leads to the relief of the digestion process, activating the work of the muscles of the digestive tract, and also does not cause, due to the absence of yeast, meteorism and. What is not the perfect product?

Important! There is a way out of such a position. Just set the numerous prescriptions presented on the net or culinary book and bake safe breads right at home. Or try to find a reliable and conscientious manufacturer who does not save on the main dough composition.

Unfortunately, some minuses also have, and attention should be paid to them:

• Complex and painstaking cooking. Prejudice is prepared for dryless dough, and then there are enough long, in comparison with the yeast version, the process of its lifting.
• Break-free grade has a solid texture. Such bread is possible in a softer form, but in most cases it is dense and solid, which significantly reduces its gastronomic characteristics. It is not at all suitable for the consumer with weak.
• Little loaf of loaf. A clean psychology playing a role here: on the subconscious level, a person tries to buy more, and in comparison with a bulk loaf of restless bread is significantly inferior.
• Unusual taste. People who accustomed to all their lives are the usual white bread, much harder to go to restlessly, because at first glance it is not so tasty.

An excellent alternative and yeast, and hurt white breads will become rye loaf, which bring only benefits, and besides the fact that they do not contain yeast, the caloric content of this product is minimized as much as possible, and therefore will not harm your figure.

White bread With all its popularity, there has also significant flaws, so it is necessary to use it in the food in moderate quantities, but it is not completely necessary to give up this satisfying and delicious product. Also, based on the diversity of its species, you can easily decide which bread, in your opinion, is the most useful.

Two years ago, after the end of a major project at work, my immunity ended. I raised to the hospital for the whole year.
After this experience, according to the advice of doctors, it began to deal with meals. He began first of all from what I love very much and often. He headed this list - bread.

There are products from which you wait for the trick and know that it is harmful:. As for bread, such suspicions does not arise. Since childhood, we are accustomed to bread: in a sandwich for breakfast, with soup and salads.

Bread on the counters a lot, we figured out and tell how to choose useful

Bread is generally useful. It contains vegetable protein, group vitamins B, dietary fiber, mineral substances. But bread that is sold in stores and bakeries is not always useful.

What makes flour do?

Grain consists of an embryo, an endosperm and an outer shell of grain.

In the embryo Contains vitamins and trace elements that are spoken in articles about useful bread.

Endosperm - The largest part of the grain, there is a lot of starch and squirrel in it.

Bran - Grinding outer sheath of grain, source of fiber. It swells in the intestine and performs the function of a sponge for washing dishes. Enveloped, scraps from the intestinal walls spent or difficult to digest people from food and directs to the exit.

Bran contains a lot of vitamins, proteins, minerals, carbohydrates, fiber, fatty acids. The bran is a beta-glucan component. It lowers cholesterol in the blood, cleans blood vessels

Lily Sergeevna Mikhailichenko

What flour make bread from?

1. Wheat flour of top grade. For the production of such flour, the grain is grinding several times to small particles, then carefully sip. In the process of screening, useful parts of the grain are removed - bran and germin. It remains only endosperm - starch and protein. Baton cutting and almost all white bread prepare from such flour
2. "Extra" - more purified and smaller than the flour of the highest grade. As part of bread, I have never seen it.
3. Wheat flour of the first grade - The same white flour, the grinding is slightly larger, there are also no parts of the embryo and there is practically no bran.
4. Wheat flour of the second grade They are often called the flour of "coarse grinding" due to the fact that the particles are larger and in it slightly more bran compared to the first and higher variety. Such flour is preferable to the first two varieties, but there is little bran in it and there is no germinal part of the grain. It can also be attributed to white purified flour.
5. Own flour - The flour of the most coarse grinding, retains all parts of the grain, the most useful.

1. Sedane - Purified flour of fine grinding. It has fewer useful properties.
2. "Special" - Analog wheat flour top grade.
3. Owned It looks like a wheat flour of the second grade - there is more bran in it.
4. Ownaya - crude flour of coarse grinding. For its production, grain is grinding once, almost nothing. The bulk flour retains all parts of the grain, there is a high bran content in it, it is the most useful.

In production rye flour Also the grinding and explosion of useful particles occurs. Therefore, on the label you need to look carefully at the variety.

Whole grain bread is considered the most useful, both for weight loss and overall health. In its composition, it contains fiber, and it in turn improves intestinal peristalsis, contributes to the removal of salts of heavy metals and decay products.

Lily Sergeevna Mikhailichenko

ph.D., nutritionist, children's endocrinologist, FGBOU in RFGMU NIIAP

"Wholegrain" is not a variety of flour, but a common name for products manufactured using unclean grain technology (pasta, cereals, flour).

SAMI useful flour - bulk. Since it refers to a whole grain preparation method. Flour of the highest grade is the most useless.

Why purified flour is bad?

Chemical composition of flour according to GOST:

View and variety of flour (% per 100 grams)	Starch	Proteins	Alimentary fiber	Fat.
Wheat flour of top grade	79	12	2	0,8
Wheat first grade	77,5	14	2,5	1,5
Wheat second variety	71	14,5	3,5	1,9
Wheat wobble	66	16	7,2	2,1
Rye sown flour	73,5	9	4,5	1,1
Rye ridge	67	10,5	6	1,7
Rye wallpaper	62	13,5	8,5	1,9

From the table we see - the more in the flour of starch (carbohydrates), the less useful proteins and food fibers (fiber). Purified flour is inferior in the composition of the flour of crude grinding.

The ruling on the website of the Russian newspaper confirms the benefit of untreated flour: "The technological processing of grain crops, including wheat and rye on flour, is accompanied by the essential loss of micronutrients-vitamins and minerals, removed with the grain shell.

Like bread from purified flour affects the body

In such a bread, a lot of protein and starch, which in the intestines turn into a sticky mass. In the absence of bran in bread, this mass clogs the intestinal walls and does not give the body from food with foods. Due to the lack of beneficial substances, we feel chronic lethargy, the immunity is reduced, which can lead to diseases and allergies.

Bread from purified flour contains rapid carbohydrates. They are "fast," because the feeling of satiety lasts long. Thanks to them we eat more than you need and gain excess weight.

Bread from the flour of the highest grade is considered the most "useless". In bread from the flour of the second grade, i.e. Coarse grinding, such as grain or with bran, much more benefit.

Lily Sergeevna Mikhailichenko

ph.D., nutritionist, children's endocrinologist, FGBOU in RFGMU NIIAP

The more purified flour, the less useful substances in it.

Gluten - They write about him and say a lot. The topic is complex and ambiguous, I do not want to superficially draw conclusions. I could not find serious scientific articles that convincingly prove the harm of gluten. If you have links to such sources, share, please, in the comments.

What else to look in the composition

Read the composition when choosing a bread. This will help to buy an obvious inadequate.

Article about sugar: why and how to refuse

Sugar Add to lifting the dough and beautiful, roasted crust. The exact amount on the label does not indicate, but you can guess if you carefully look at the composition.

The ingredients in the number indicate from the greatest to the smaller. Sugar for this principle should be at the end of the list, next to salt and yeast.

The closer sugar to the beginning of the composition - the more in bread

Pay attention to where sugar is specified in the composition. Next to salt and yeast - in this case, there are not much in bread.

Here, for example, the bread "malt". Sugar sand in third place. This means that there is a lot of it. Place the bread in place, let him remain there.

Margarineadd to bread to make the balls more gentle. But Margarine contains up to 20% of the transgins. Recommended daily rate WHO - 1%.

"Transjira: What it is and with what they eat" the book Zhuravleva A. V.

Bread "toast". Convenient form, friends often buy it for sandwiches. We read the composition. Wheat flour top grade, water, sugar, margarine, improvements, antioxidants. This bread does not take.

Our favorite is cut. We read the composition. Flour wheat top grade, water, sugar, margarine ... You can no longer read. White flour, sugar, also margarine. Hi, diabetes, overweight, allergy ...

Improvements in bread are all additives under the vulture "E": oxidizing agents, reducing agents, preservatives. Watch and tasteless bread with them. It can be moved and not to notice, because it does not give a feeling of satiety.

List of enhancers in PDF

Oxidative enhancers Accelerate maturation and flour whitening. With oxidizing agents, you can cook bread for 3 hours. But it will not be so fragrant and tasty, how there is bread with 12-hour or daily fermentation.

Recovery improversincrease the extensibility of the adhesive of the test. Bread with them air, with holes, like in cheese.

Modified starch Used so that the bread is slower than worried.

Experts say that improvers in small doses are not harmful. But frequent consumption of products with "E" can provoke allergies or aggravate chronic diseases.

The improvers and amplifiers of taste are much more, but it should be remembered: "E" - as part useful bread should not be

It looks like this on the label like this:

E 471, E 475, E 330, E 202, E 200, E 160, Flour enhancer with a very long listing ...

On the outside of the label - "Premium" and flax seeds. As part: Emulsifiers, a bakery enhancer ... It is designed for what you think "Well, of course, here he is, useful bread." And you will not read the lineup.

As part of the "rustic" bread there are improvers. Manufacturers honestly wrote on the label: E 471, E475, E330, E 202, E 200, and so on.

That's what I can do with this bread. Squeeze, it is easily deformed. And lightweight.

I bought such bread in a bakery near the house. Let's check it for improvements.

The bread is easily compressed and loses the structure when you give it to it. And after, also quickly restores the form. What was put there, in what quantity you can only guess.

Supplements are not very harmful, but not desirable for diet. High concentration can cause digestive problems. See that there are no long and incomprehensible names.

What bread is more useful, black or white?

And wheat, and rye bread is useful if cooked from the wallpaper or whole grain flour. But such bread is difficult to find. Almost all black or dark bread is a mixture of wheat-rye flour. Due to the fact that there are not enough gluten in rye flour, wheat is added to it so that the bread rose.

If rye flour:

At the beginning of the list - The bread is cooked according to the rules and it is more useful.
In the middle or closer to the end - Its content is small, in such bread not enough vitamins and dietary fibers.

Here is a dark chiabatta, for example. It is clear that if Chiabatta is not bright, then take yourself calmly and go home. Check: top grade flour, water, malt extract. In fact, it is a white flour bread, it's just a color due to the addition of additives.

Wheat flour, malt, yeast ... rye flour in the last place. Baguette is not very rye. So far, you, baguette, you will not go with me.

If the bread is dark in color, it does not mean that it is more useful and does not mean that he is rye. "Rye bread" from purified flour for the benefits of the same white loaf.

On Zakvaska or yeast

There are a lot of disputes about the benefits of the starter and the dangers of yeast in bread. It is believed that yeast survive after baking bread and cause a negative reaction in the body. Scientifically this is not proven. In no article about the harm of yeast, I did not find information on which it would be possible to check the accuracy: a clear name of the study, the date or link to the text.

Yeast dying at a temperature of 60 degrees. Bread baking temperature - 220 degrees, inside bread roll - 95-98 degrees. Varieties of yeast capable of withstanding high temperatures does not exist.

With yeast it is easier to make quick bread, because yeast dosage can be increased in tens of times. An important point regarding the use of yeast and starters. By the end of the baking bread, the whole microflora dies, bread becomes darkness, and dischargingless.

Check everything I told, in the store

I walked over common networks with a wide range that there are in most cities ("Magnit", "Crossroads", "Green Crossroads", "Auchan", "Pyaterochka").

I can not advise a specific manufacturer, tell general principlewhat to pay attention to. In different cities, the manufacturers and the names of the bread may differ, but the composition is an indicator to be oriented when choosing.

1. Baguette with bow
2. Barodinsky bread
3. Bun sandwich
4. Wheat bread in cutting
5. Bread fitness
6. Kuppy bread
7. Home bread
8. Bread Khututor
9. Bread cut

We look at the composition: Wheat flour of top grade, enhancers. Classic bread from white flour - do not take.

Well, the norms can be

White flour and ton of sugar

The first grade of wheat flour is almost the same as the highest, in fact, is classic white flour bread. Do not take.

And again mega-useful bread. We read the composition. Wheat flour of top grade, water, oat flakes, all sorts of seeds ... In fact, the same loaf of cutting, a little flakes, only without sugar. Cheap and not intelligent divorce.

So, it seems like rye. The composition is long, but everything is essentially. No long list e, no sugar, no margarine. In the first place of flour rye ridge, on the second wheat first grade. Ok, this bread can be taken.

Bread "home". I just want to immediately take and run, it is clear that everything is fine here. We read the composition.

Rye rushing flour, break, wheat flour of the first grade, a patch, also sugar. How many sugar on this volume of bread, only the manufacturer knows. In general, not the most criminal option. You can take.

Bread "Khutorskaya" - the name is excellent. We read the composition. Wheat flour 1 grade, flour rye ripple, break, salt, bran, water. The flour of the first grade is almost the same as the flour of the highest grade, but there is bran. You can take.

Incompose Bread "cut", no beautiful labels. We read the composition. Wheat flour of the first grade, rye rusty flour, water, bran, malt, sugar, salt, yeast. Sugar next to salt and yeast, then it is not so much there. Good composition - take.

There are no additives, nor sugar or yeast in thin paws, but the flour in it is the highest grade.

In vegetarian shops and stores of useful products, you can find such bread.

It is cooked from solid germinated grain. The taste is unusual, I liked it. It is difficult to swallow slices, as I got used to ordinary bread. You have to chew and chew and squeezed. There are enough pair of slices.

Without panic, gentlemen! We all eat bread, but often - not very good. We collected a number of simple rules so that you can minimize the potential danger.

Memo

1. Treat the bread as goody, and not as a meal.
2. Sugar at the beginning of the composition powdered milk, Margarine on the label is talking about one thing - boldly pass by.
3. If a lightweight breadAnd you can squeeze it with your hand as a sponge - do not take it.
4. Useful bread - from wallpaper flour. Acceptable option: Wheat flour of the first, second variety, rye - riding. Ideally, in order to be more bran
5. Did not find an acceptable option - do not take anything better.
6. In a major network store type "Crossroads", "Auchan", "Pyaterochka" at the expense of a large range easier to find bread with the desired composition than in a small shop at the house.
7. Buy bread in bakeries - ask the variety of flour and detailed composition. In bakeries should be such documents.
8. And rye and wheat bread It will be more tastier and better learned if you dry the slices on both sides on a hot pan without oil.

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Bread use.

Beneficial features of bread. Usually, bread failure is the first decision that a woman takes, having decided to sit on a diet and reset a couple of extra centimeters. Only it is not always correct, because today there are such bread products on sale, from which not only do not recover, but on the contrary - you will become only slimmer. And the full rejection of bread - do you know what this decision can lead to? The first thing that happens to you is to be depressed, you will become much quick-tempered, you will be tired more, you will have more dissatisfaction with yourself, and the reason for all these symptoms lack of vitamin B, which is contained in large numbers in its main source - bread. It is he who serves as a regulator of the functions of the nervous system and provides reliable protection against stress.

The next nuisance that suits you in case of abandoning bread is a violation of the chair, because it is in bread that contains the most fiber that improves the intestinal work. And in the case of its non-notification for a long time, intoxication of the body may come. If you continue to ignore bakery productsThis will soon lead to sluggish muscles and cellulite, to the flabby skin, because it is in these products that most of the protein and essential amino acids (which is most of all, by the way, in wheat products).

However, we will not be sick, not all the bread is good in the same way. It is worthwhile to avoid sliced \u200b\u200bbatons, French baguettes, white bricks, treasures, baked products and even some black breads, because all these breads are made of high-quality, but peeled wheat flour, in which, after all processing, there is practically no beneficial substances.

In these bread varieties, all carbohydrates are simple, they split into glucose pretty quickly, she does not have time to spend money and begins to postpone in fat places - on the pope, knees and stomach.

To eat bread and do not recover, you need to buy wholegrain bread or with bran. These varieties are prepared using coarse flour, which is prepared from crude grains, sometimes even with the addition of the shell and grain embryo, for example, bread "8 cereals". It contains both vitamins and minerals and fiber.

Borodian bread.

All known Borodinsky bread is not included in the list of uniquely useful bread, only one should not fully exclude it from his diet, because it has useful intersions in the form of anise, cumin and coriander.

Especially carefully need to approach the choice of bread, if there are some health problems. For example, for diabetics, this is a particularly relevant topic, for them, bakery products are produced separately, in which the carbohydrate content is reduced, they are prepared on xylitis or sorbitte.

However, even if you do not have absolutely no health problems, you should not completely refuse bread enriched with macro and trace elements, vitamins. Diverse your diet with bricks with dried fruits and nuts, seeds, other goodies. Despite the fact that they have a greater common calorieness, they are still more than high quality and useful energy that will only benefit and well learns.

Break-free bread.

Many believe that the solution from all the troubles will be breakless bread. He really has certain advantages, however, it is not ideal. It is worth it only in cases where you pass a course of serious medication treatment, because the gastric mucosa in such periods is quite vulnerable, because it is broken by stress, drugs and antibiotics. And yeast can only aggravate the position. However, after recovery, no one will prevent your return to yeast bread.

Another pretty important point - whatever useful and expensive bread you bought, it will only bring you harm if it is incorrectly prepared (there will be an impenetrable, dirty, dirty or overdue). With such bread, it is not difficult to obtain poisoning, disabilities, gastritis or bloating.

How to choose bread.

Do not have enough first bread - will consider it more closely, it should not be remembered, covered with cracks, it should look neat and appetizing. Also, there should be no black plaque on its surface, because this fact tells us about violating the integrity of the technology of the process of its preparation.

Prettyly dangerous bread with a large shelf life, because such bread stuffed with preservatives and various additives that contain acids.

Why it is impossible to eat hot bread.

The most attractive bread is exactly the one that just got from the stove is soft, crisp and fragrant, warm and fresh. But it is precisely this bread and brings more harm, because Soft mealki promotes greater salivation, which can lead to gastritis exacerbation. Much more benefits will bring drunk breads in the toaster.

What is best to eat bread.

Let's talk about his "neighbors", about the products with which a piece of bread is most often used. The best I. useful productthat complements the taste and benefits of bread is olive oil The first squeezer, well to dip a piece of whole grain bread in such an oil, or apply a thin layer of cream, which is advised by nutritionists even in obesity and sick atherosclerosis, is true no more than five - ten grams per day.

It will be very tasty and useful if you put a small piece of red fish and / or tomato on this piece of bread and / or tomato. Only eliminate foods such as margarine and soft oils. They carry quite a lot of dangers with them for your health.

A pretty good addition to a piece of bread is cheese, however, the fatness should not exceed twenty-five percent.

But the sandwich with sausage will not bring you benefit, because the sausage is not a natural product, it is too few useful protein and too much harmful fat. It will be better if you replace the sausage on a piece of low-fat meat.

It is good to eat bread with first dishes, that is, with soups, because to the utility of soup you are still adding a fiber that is contained in bread. In addition, a person eats down a smaller portion, due to the fact that faster is saturated.

Mar 22, 2016 tigress ... S.

Rye has always been considered the main cereal culture in Russia. And the production of black rye bread It began in the eleventh century, and the technology has practically changed. It is obtained by rye bread from a fermented dough cooked from water, salt and rye flour, it is Zavskaya gives the product a unique aroma and taste.

Undoubtedly rye bread, especially in the cold season, when the human body is experiencing a deficit of minerals, vitamins and useful substances. In rye flour bread, an indispensable amino acids, macroelements, trace elements, fiber, mineral salts are contained. This truly Russian product contains vitamins: E, N, A, RR, Holine and Group V. Among the mineral substances should be noted the following: iron, iodine, manganese, chrome, molybdenum, vanadium, cobalt, chlorine, potassium, magnesium, zinc , Copper, selenium, fluorine, boron, silicon, sulfur, phosphorus, sodium and calcium. It can be said that in Rzhan bread contains almost all Mendeleev.

It is recommended to include this product in the diet. For regular use rye bread accelerates the process of metabolism in the human body, slags and toxins overlap with noticeable regularity. It is believed that bread from rye flour removes harmful cholesterol from vessels. It is recommended to consume rye bread to people with irregular or insufficient intestinal work. This product reduces the threat of diabetes mellitus several times, prevents the formation of oncological diseases, reduces the risk of developing cardiovascular diseases.

It is necessary to eat rye bread to people who suffer from anemia, decline and low hemoglobin in the blood. The exceptional benefits of such a product are noticed by doctors in the presence of a state of depression, it is the vitamins E and group to help get rid of the ailment. It is believed that women should die daily along a small piece of rye bread as prevention of the development of the oncological disease of the breast.

Positive influence of this delicacy recognize nutritionists. They advise you to use rye bread to people suffering from obesity. The product is distinguished by low calorieness, the ability to satisfy the feeling of hunger and effectively burn fats.

Contraindications

Despite the healing properties of the product, exist for patients with increased stomach acidity. It should be from rye bread with patients with intolerance suffering from gastroenteritis and meteorism. With great care, it is necessary to use the product to people with impairment of digestive functions, as the rye bread is hardly digested and slowly absorbed.

Is it possible to eat bread, whether it is useful and what is useful if its use affects our figure - these are the most popular questions that are worried about people who are starting to think about properly nutrition and follow their figure, health and well-being. Dozens of articles in the press, books and magazines allow you to consider the issue of bread, but there are still many myths, a lot of confusion and prejudice. Therefore, it is worth answering the most important of these issues, namely: what bread is useful, what the benefits and harm of bread in the human diet.

A bit of history

Bread is consumed by people for thousands of years. This original product Food, which is present in the diet of people approximately 10,000 years. For thousands of years, people have changed, their knowledge, skills and image everyday life. Bread always accompanied us as if he was created specifically for a person. Inevitably, he also changed, the methods of growing cereals were changed, the presence of grain and other cultures and their nutritional value.

Methods of cooking, preparation of dough, yeast and bars, various additives have changed and enriched for a long time. First, bread was baked from crushed grain and water. Then the yeast or frivors were not known. The bread has passed a long way, and has changed much. Over the centuries, thousands of his species were known. The manufacturing process was first completely manual, then the methods of automation and mechanization appeared.

The first baked cakes on hot stones or coals. Then there were earthen furnaces, dome-shaped brick furnaces and finally came time electric stoves and gas. Currently, the world enjoys a huge variety of this product - people eat bread rye and from wheat flour, enriched with additives, on Zakawas and yeast, with bran, greens, dairy products, butter and various seeds and herbs. It has become a healthy, nutritious and tasty product! Bread, benefit and harm to which depend on right choice The species and quantities of the product consumed must be present in a balanced diet.

Bread use for the body

Bread is a healthy product and that's why:

1. It gives energy for our body and brain. It is a treasury of carbohydrates, which are the founding of the food pyramid. They must be the basis of a daily healthy menu. Carbohydrates are food for the brain, because this is the easiest way to deliver the body of the energy. Despite the fact that the brain is only 2% of human body weight, it absorbs up to 40% of carbohydrates consumed with food and 20% oxygen absorbed by the lungs. It is important to note that it is assumed that about 60% of the energy necessary for the normal functioning should flow from carbohydrates. For brain nerve cells, complex carbohydrates are the best, such as starch. And it is precisely because starch is largely in bread. Starch is absorbed and splits in the digestive tract with the formation of glucose, which constantly feeds the brain. Vitamins and amino acids contained in bread affect the removal of ammonia in the process of thinking, which improves the work of the brain. Bread has 40-70% of carbohydrates. The product from wheat flour is richer carbohydrates than whole grain, in this nutritional value and white bread use. Carbohydrates gives Ohname backup power, transport, building blocks and nutrients. Without them, no authority can function properly.
2. Bread is a treasury of fiber and useful for the intestinal health. The fiber changes the gastrointestinal tract, especially the thin and thick bowel. It plays an important role in the prevention of lifestyle diseases, such as obesity, diabetes, cancer. Does not exist healthy diet Without enough fiber. In addition, due to numerous substances, it contributes to the production of the proper amount of saliva and gastric juice in gastrointestinal. Consequently, the bread contributes to the normal functioning of the entire gastrointestinal tract. Bran bread, benefit which is largely a binding tag, it is desirable to include in its diet. However, it is not necessary to argue them, since many fiber can also be harmful.
3. Bread provides many opportunities to diversify a daily diet. There are dozens of types of this product in stores, and even more options offer us homemade bread maker, with which we can bake the type that we need or most like it. You can choose between wholegrain or cut, betenless, white, rye, made of mixed flour. Anyone can choose an option for yourself, your taste needs taste, energy and health. Many people love borodinsky bread, benefit Which is obvious, it can also be baked in homemade bread maker, his recipes can be viewed on our forum.
4. Bread contains amino acids, vitamins, minerals and nutrients. Black bread, use which is obvious due to the high content of the group vitamins in very popular. Bread contains vitamins including B1, B2, niacin, vitamin E and others necessary for normal metabolism in the body. This product can satisfy up to 30% of the daily need for copper, zinc and iron. More than these minerals in dark bread from uneasy flour than in white, that's what is vitamin the use of black holbe. You will find potassium, sodium, calcium, phosphorus, and substances of plant origin in it, so-called phydoms.
5. Bread contains protein. This information is often overlooked and is even considered trivial. The protein is the main construction component of the body tissues. This is also applicable to bread, because the same grains contain easily digested protein. In addition, when preparation, milk or breast proteins can be used. Thanks to this, bread becomes a very good source of protein. The best protein that is absorbed is a protein of oats, rye and wheat. The benefits of rye bread Also in the fact that the protein of rye bread is easily absorbed by people. On average, bread contains from 4 to 10-15% protein, which will satisfy even 20-35% of the daily need of the average person in protein.
6. Properly cooked bread in a reasonable amount of positive affects weight loss and maintenance. The role of fiber and carbohydrates play here. A piece of Borodino alone will not make you fat, if it is reasonable, it can make mayonnaise, cheese and spreads, which will be added during the cooking process of sandwiches. As well as sugar, jam, jam and honey. Bread gives a long sense of satiety, reduces the desire to consume fats and reduces the feeling of hunger. Thanks to him, we are less snacking between meals, and thus it supports weight loss and maintaining a healthy weight.
7. - benefit. This product enriched with bran, which includes linen seed and fiber improves intestinal transit, which affects the intestinal health, blood sugar content and weight maintenance. This plays an important role in the functioning of each body.
8. Bread is a simple, healthy and important part of a balanced food. Even a child can make a sandwich, a student to quickly eat him on the run, and an adult can eat and replenish the needs of the body to effectively continue work. Just buy or bake good, healthy and delicious bread into a balanced diet.

Herbal use different species :

• The benefits of whole grain bread. This product slowly releases energy. This has a positive effect on the maintenance of human insulin, which helps to control blood sugar levels, hunger, and, therefore, weight and health. Recommended for people with diabetes, and on a diet with a high level of cholesterol.
• Bread use on Zakvask. This baking quickly gives energy when it really needs. In addition, such a product is easier to digest and is recommended for people with stomach problems. It has a beneficial effect on the intestinal flora. Bee use of bearing garbage Also what can help restore the beneficial bacterial flora in the gastrointestinal tract of a person. They have a lower glycemic indexthan bread on yeast. It saves fresh for a long time, up to 10 days.
• Bread and buns Yeast of white flour are very tasty, crunchy, easy to prepare, fragrant. This is simple delicious breadwho also have to sometimes face in our diet, of course you should not get involved in.

So, the usefulness of bread in the daily diet is as follows:

• improves memory and concentration,
• nourishes the whole body
• enriches the daily diet by minerals, vitamins and unsaturated fatty acids,
• provides a huge part of energy and protein,
• helps you stay slim,
• promotes weight loss,
• strengthens the body
• regulates metabolism
• protects from diseases of the gastrointestinal tract,
• it is pleasant to quench the hunger for several hours.

This product is healthy, tasty and nutritious. We need to wisely choose bread in accordance with your preferences and needs, as well as know the measure.