For those who are planning to eat healthy, either because of illness or because they want to lose weight, perhaps the biggest dilemma is which bread to choose, when and how often they should eat it.
Especially since they are bombarded from all sides with various information about the quality and composition of certain types of bread. How can one piece of bread meet all the conditions for a healthy intake of grains, fibers, and minerals, without a trace of additives and artificial colors? White flour products have the least of all these nutrients. From the technological side, it is much easier to make a pastry or bakery product from white flour, because it spoils more slowly, rises more easily, and is easier to knead. However, this kind of product is primarily full of salt, which is not suitable for hypertensive patients, and more than half of the adults in Serbia are such. The nutritional value of bread depends on the degree of processing, so if it is completely processed, which is type 400 or 500, the most valuable substances from the grain are practically thrown away. Thus, white flour has the least vegetable fiber, protein, and iron.
READ: SPELLET AND SEED BREAD
To escape from this "white death", many look for an alternative in black or wholemeal bread, but they also have shortcomings, even when they are made from wholemeal flour type 1.000 or 1.100, which is rare. Manufacturers color bread in various ways to give the impression that it is wholemeal or black flour. It is not a general recommendation to replace white bread with wholemeal bread, because bread made from wholemeal flour, again, contains more phytic acid, which interferes with the resorption of minerals and microelements.
Therefore, the type of bread should be adapted to individual needs, and if the right one is chosen, it can be eaten with every meal, not just for breakfast, as many nutritionists advise. In addition, certain diseases require the selection of a special type of bread.
It is best, nutritionists agree, to use bread made from washed, sprouted grains - wheat, rye or oats, which does not contain additives, colors and preservatives, and contains a lot of protein, vegetable fiber, magnesium, iron and vitamin E. Many consumers are not familiar with the mechanism of action of phytic acid, which is found in both white and real black and integral types of bread. Phytic acid blocks the absorption of calcium, magnesium, iron and zinc, which are the most important minerals that protect the body from diseases, while their deficiency causes rickets, osteoporosis, flatulence and chronic constipation, so it is important to read each segment on the product declaration.
Source: BKTVnews.com
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