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Bread – to all the head! Yes, it is valid, this product is an invariable part of our diet. The period of emergence of grain products is carried to the Neolithic period when in Egypt wheat was for the first time grown up and the first structure of the test is defined. In each country and the nation there is a certain type of its preparation.
In our modern century a large number of discussions and disputes on advantage and harm of flour products is conducted. And so, myths and reality …
- Along with the products containing vegetable protein, bread is also its important source (5.3-8.3%) as a part of which there is a number of irreplaceable amino acids (lysine, methionine and threonine).
- Bread contains carbohydrates (40-52%) and fats (0.5-3.0%)
- Main source of vegetable cellulose
- High-calorific product (on 100 grams of bread – 190-315 kcal)
- Standard daily rate of consumption of bread of 300-400 grams (for the people having preobesity and obesity – 100-150 grams, for people who have a low body mass index – 400-550 grams)
- There are several types of dietary bread – grain bread (against locks and gases), bread with bran (locks, diseases of a cardiovascular system, atherosclerosis), bread without salt content (at diseases of urinary and cardiovascular systems), bread with low acidity (gastritises, stomach ulcers and a 12-perstny gut, colitis)
- The source of mineral substances is Fe, Ca, Na, K, Mg and others
- Bread contains vitamins of group B and nicotinic acid (PP)
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Looking at above-mentioned compound and properties of bread can be said with confidence that bread is very useful to activity of an organism. However, it far not so.
Now bread is made of high-quality wheat flour in which after a number of processings of grain there is almost no useful substance left. White loaf, different types of long loafs, kalatches and black bread to which just added the increased impurity of dyes belong to such bakery products. These grades are most harmful to a human body – without incorporating nutrients, they are just split to useless ingredients which can do harm to your health. Violations of work of cardiovascular, endocrine systems and digestive tract, decrease in immunity, obesity and even oncological diseases belong to adverse effects.
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On what to stop the choice? A number of researches and observations led to the fact that it is necessary to use the following grades of bread:
- Bread with bran. This grade contains a large amount of vegetable cellulose which positively influences work of digestive tract; contains vitamins and vegetable proteins; low-calorie that allows to appoint safely it to the people suffering from excess weight. Upon purchase in supermarket or shop attentively study structure of bread to learn compound components.
- Rye bread. This grade differs in the considerable content of nutrients (several times) and lack of harmful ingredients, unlike white loaf. It is recommended to women at whom reproductive function is broken.
- Bezdrozhzheva bread on the basis of the sprouted wheat. This grade contains a large amount of useful carbohydrates, minerals and vitamins. Due to the lack of yeast, in an organism the normal digestion as there are no causal elements of dysbacteriosis is observed.
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Of course, in category of useful grades of bread it is possible to carry and some more types (grain small loafs, fitness bread, other dietary grades and others), however we stopped the choice on that bread which can be seen on counters of shops.
Usually bread is used with many food, however very few people thought of such useful or harmful combination. It is recommended to use bakery products with soups, vegetable dishes and also with dairy and fermented milk products, butter and low-fat grades of cheese. It is undesirable to eat bread with meat, sausage, ham, margarine and second courses that is explained by harm of additives and the theory of separate food.
Never eat bread in a fresh and hot look as the crumb perniciously influences mucous digestive tract. It is the best of all to allow to stay to it some time (sometimes and day), previously having cut it on halves or to use the toaster.
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Choose bread very attentively – it has to be equal, smooth, without dents, dark stains and cracks. It is not recommended to eat the bread which was in very long storage and also in the presence of a mold on a surface which do not try to remove by means of a knife as mycobacteria have ability to take root on considerable depth, at the same time, without changing coloring of bread.
Many consider that at observance of diets it is necessary to exclude from a diet any bakery products completely. It far not so. Due to the lack of vitamins of group B, mineral substances and vegetable cellulose the starving organism has a deterioration in mood, violation of work of digestive tract, slackness and decrease in immunity. It is better to use dietary grades which will promote decrease in excess weight.
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