Rye bread is a source of health and beauty. Bread - benefit or harm What kind of bread to eat

Today, no one can name the exact date of the appearance of bread in the human diet, but most scientists believe that people got the first bread by accident, more than 15,000 years ago. Once, in search of food, people turned their attention to grains of cereals. At first they collected them and ate them, then they noticed that the grain that accidentally fell into the ground germinates, and much more grains are obtained. So people began to grow cereals and eat them.

Gradually, people learned how to grind grain, cook cereals, cereal mash and stews, and then cakes and bread. According to archaeologists, baked bread appeared about 7,000 years ago, when part of the cereal mash accidentally spilled onto the stones of the hearth and baked.

Thousands of years have passed since then, and today baking bread is a real art. More than one book can be written about the history of bread, and there are so many varieties of bread in the world that it is easy to get lost in their abundance. After all, only in Russia there are several hundred of them, and new ones appear all the time: Russians have always considered bread to be their main food, and not just food, but a symbol of prosperity and well-being. What is worth only one Russian custom - to greet dear and honored guests, respected people, new settlers and newlyweds with bread and salt. With bread - always happiness.

Is bread healthy?

However, in recent years, they began to write a lot and talk about the fact that bread is not so useful, and even advise to exclude bread from your diet. So is there any benefit in bread, or only harm?

Let's try to figure out what this opinion is based on? Wheat grain is a product unique in its composition, which has collected almost the entire periodic table. It contains many vitamins: A, E, F, vitamins of group B and others; a large number of minerals: copper, selenium, magnesium, cobalt, zinc, chlorine, sodium, silicon, manganese, potassium, iodine - it would take a long time to list.

Features of hazardous production

Now let's talk about what modern bread is made of and why it is considered harmful to humans.

However, all substances useful and necessary for a person are contained only in the shell of the grain and its germ. Unfortunately, in the process of modern grain processing, it is this most valuable part of it that goes to waste, and what remains is mainly starch and calories, which make up the highest grade white flour, which is considered elite.

Soft and fluffy white bread is baked from this flour, as well as rolls and other delicious products that look so beautiful on our table. Of all the vitamins and minerals contained in the unprocessed grain, hardly 30% remains in such flour, and they become practically inactive after two weeks. As a result, along with bread, empty calories and starch begin to predominate in our diet, which do not have any vitality, but contribute to the accumulation of excess fat in the body, weight gain and deterioration of metabolism.

Most doctors and nutritionists believe that many diseases arise and develop precisely due to the use of harmful white bread from high-grade flour. If we take into account what other food products have become today, as well as the fact that we are all used to eating with bread, it becomes quite clear what the opinion about the dangers of eating bread is based on. People who constantly eat white bread and high-grade flour products are much more likely to develop and worsen cardiovascular, gastrointestinal, endocrine and oncological diseases. The answer to the question "Is bread healthy?" obvious, and the harm of bread to human health has been proven.

Impact on health

In one of the developed countries, a study was recently conducted in which more than 60,000 middle-aged women took part. The results of the study showed that women whose diet was dominated by bread and bakery products made from premium flour developed diabetes mellitus almost three times more often than those who included foods rich in fiber and low in easily digestible carbohydrates in their diet.

It was noted that the development of the disease was not affected by the factor of heredity, physical activity and body weight - everything depended only on the diet and regular consumption of unhealthy bread for food. In short, we can say that the constant consumption of bread of the highest grades of wheat leads to serious disorders of carbohydrate metabolism, the consequence of which is the development of type II diabetes and many other serious diseases.

Is there any benefit?

But it turns out that not everything is so sad and harmful. There is bread that is healthy and for its baking they use the correct and necessary components for the body. Below are examples of bread that is healthy and worth eating.

Bread with rye flour

Fortunately, today, as noted above, there are a lot of varieties of bread, so we have plenty to choose from. The main thing is to learn how to choose the right bread. Bread with the addition of rye flour is gray bread, digested more slowly and contains more nutrients than white bread. Therefore, it does not have such a harmful effect on our health.

The healthiest bread with bran

However, the most useful bread, which can now be easily purchased in stores, is bread with bran. So what is the use of such bread? Bran has the ability to absorb toxins and allergens, help strengthen the immune system, supply our body with fiber, valuable proteins and vitamins. People who prefer bran bread are much less likely to suffer from gastrointestinal diseases, overweight and atherosclerosis, since this bread contains a lot of nicotinic acid, which the body needs to prevent these diseases.

Bran contains useful dietary fiber, vitamins and minerals, and therefore nutritionists often prescribe them as a supplement to therapeutic nutrition for patients with hypertension, atherosclerosis, diabetes, as well as for cholelithiasis, constipation and obesity. Bran is added to cereals, meat and fish dishes, soups, and a decoction of bran is also prepared - a valuable vitamin drink. You can use bran in its natural form, after frying them in the oven and steaming with boiling water.

Yeast-free bread with hop sourdough

Yeast-free sourdough bread is also very useful. It has a mild sleeping pill, as well as anti-inflammatory, choleretic and expectorant effects, helps to increase appetite and normalize the menstrual cycle in women.

How to choose right

Now let's talk about how to choose the right bread so that it is beneficial, and not harmful?

Of course, you first need to pay attention to its appearance, color and shape. Healthy bread should be even, without cracks, of a normal color: for example, rye bread should be an even dark brown color, and white buns should be golden; the shape of the bread must be correct, and the bread itself must not include foreign undesirable formations, such as black soot containing carcinogenic substances.

The label must indicate the expiration date and information about the manufacturer. Try to buy bread and bakery products from well-known brands with a good reputation in the market. In this case, you can be sure that not only the composition of the product, but also the entire production process, and the personnel of the enterprise are carefully checked and controlled.

Remember what can cause bread defects. If you once bought a low-quality product, try not to buy bread from this manufacturer again. So, an extraneous taste and smell of bread can be caused by both impurities and non-compliance with the rules for storing products: flour, yeast and fats. If the bread has a pale crust, and the crumb is sticky and creased, then, most likely, flour was used for baking that did not have the necessary baking properties. Such bread is unhealthy and is not worth eating a second time.

Product Compatibility

Having learned to choose healthy bread, you need to learn how to eat it correctly. The fact that the crust is healthier than the crumb, many of us feel intuitively - because we all love the crust, ruddy and crispy. However, the main thing is the compatibility of bread with other foods. If you eat the most healthy bread randomly, at random, then even a healthy person will have problems with digestion. So, with improper use of bread, you can only get harm to health.

Try to at least follow a simple rule: do not eat white bread with fatty foods. Fat, fatty fish, rich broth are best eaten with black bread, and meat and potatoes can perfectly do without bread at all. But vegetables, absolutely any, can be eaten with both black and white bread.

Never eat bread if you notice that mold has appeared on it. Many housewives believe that if you cut off a moldy piece, the remaining bread can be eaten without fear. This is not so: after all, mold is mushrooms, and their threads are able to grow through bread, so it is invisible to the eye, and mold spores, once in the body, can cause not only food poisoning, but also complex diseases of the blood and respiratory organs, from which it is then difficult to get rid of. So do not save on health - yours and loved ones. Healthy bread is fresh bread.

In conclusion, we can recall that bread is the only product that we never get tired of. We eat it every day, at any time, and do not want to give it up at all.

Our ancestors did not just call bread “holy” and “God’s gift”, and composed many beautiful songs and wonderful proverbs about it - they valued and respected bread, because bread is life itself.

Only advice can be considered reasonable to give up harmful white bread, there really is no benefit in it. Yes, it's delicious, but nothing more. But all other types of bread are useful and necessary products in our diet that preserve and maintain our health and beauty.

Choose the right one, pair with just the right foods, and reap the benefits of bread!

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Increasingly, there are battles between supporters of the use of bread products and those who advocate the rejection of one or another variety, and often - in general from the product as such.

But this is not just food "for a rare lover ».

Bread — traditional everyday food the majority of the working (and not only) people of our country, and its varieties are an invariable component of the diet of many other nations and nationalities.

Generations and generations grew up on it.

It was and remains the most popular budget (social) product.

Obviously, but it makes sense to familiarize yourself with the arguments and counterarguments in order to form your own opinion on the essence of the issue.

Why they say that bread is harmful and how great this harm is

The impetus for the confrontation was one of the studies, according to the results of which it was stated that among the people examined, the development of diabetes was three times more likely to those whose diet was dominated by bread products from high-grade flour.

However, we know that bread is baked from such cultivated plants as wheat, rye, oats, buckwheat, barley, millet, corn, rice, amaranth, whose cereals contain almost everything that is vital for the human body.

bakery productscontain an impressive number of chemical elements.

Among them: iron, iodine, calcium, potassium, selenium, magnesium, phosphorus, fluorine, nickel, chromium, vanadium, copper, cobalt, chlorine, manganese, boron, zinc, silicon, molybdenum, sulfur.

Each of them performs a specific role, has a biotic effect: building tissue structures; regulation of various physiological, biochemical processes; removal of toxic substances.

Together with them there is:

• A large percentage of vegetable proteins.
• Natural fatty acids Omega-3, Omega-6.
• Carbohydrate. Cellulose. Starch.
• Various amino acids, among them - tryptophan, which is responsible for good mood.

What vitamins are found in bread and cereals?

A - a natural antioxidant, is responsible for vision, bone tissue formation, and the general normal state of the body.

E is the well-known “beauty vitamin”. Wrinkles - the smallest of what threatens in its absence in the diet.

B (B1, B2, B6) - support the nervous system, help fight stress, keep young

B5 - prolongs life, speeds up metabolic reactions, helps the production of antibodies.

PP (niacin) - is responsible for the activity of the brain, the functions of the cardiovascular system.

H (biotin) - necessary for the regulation of metabolic processes; trouble-free work of the stomach, intestines; affects the activity of the nervous, immune systems.

Choline - prevents the destruction of cell membranes.

Loaf of high-grade wheat flour — contains the least amount of nutrients. It has the highest glycemic index and proteins (gluten).

flour baking rough p milling (1 and 2 varieties) - includes fiber, a significant amount of vitamins, trace elements.

Wholegrain — among the indicated options, it has the lowest glycemic index, the best indicators of saturation with useful components.

— It is made from flour of different varieties, which affects the nutritional value.

Protein — a variety of whole grains, with the addition of protein products, such as eggs, cottage cheese, flax seeds, almonds. It is characterized by a large amount of calcium, the presence of Omega-3 fatty acids.

Diet varieties:

• Wheat with bran - recommended for the regulation of the activity of the gastrointestinal tract; with atherosclerosis, hypertension.
• Salt-free — for those suffering from diseases that require salt restriction.
• Wheat with the addition of wheat germ - a product for people adhering to a healthy lifestyle; also contributes to the recovery of the body after illness.

food the value of bakery products depends on what cereals they are made from, what stages of processing the grain went through during grinding, what additives were added.

Most useful whole grains and I flour, produced by a single grinding of grain, without further sifting, with the preservation of all its components. Fiber improves peristalsis, removes decay products, salts of heavy metals.

Maximum criticism exposed premium wheat product.

Really refined fine flour is a bakery product emasculated from all useful substances, which, through a very aggressive processing of grains, has lost those components (bran and germ) that are valuable as a source of the most important vitamins PP, E, B.

Such a loaf has a particularly rich taste, splendor, aroma, but the most minimal, in comparison with others, a set of useful qualities. It is an easily digestible carbohydrate product, in which mainly proteins and starch remain.

Opponents of the "bread eating" incriminate him:

• blood viscosity;
• destruction of the intestinal microflora;
• endocrine ailments;
• obesity.

Excess starch really leads to obesity, diseases associated with metabolic disorders. However:

1. In small doses, it is even necessary as a source of energy, a stimulant of dopamine - the hormone of happiness.

Although, choosing between thick sides and high spirits, it is better to prefer the third: a couple of cubes, the benefits of which for the human body are increasingly exaggerated by the media.

Its calorie content is very useful for athletes - it nourishes and does not overload the stomach.

2. The product breaks down first into starch, and not immediately into glucose. This means it gives you more energy.

3. In addition, complex of vitamins and minerals in such flour is added during baking.

Wheat from wholemeal flour (first or second grade). It is more useful because it includes vitamins B1, B2 and PP, E, H. We indicated their main role above. As well as copper, phosphorus, zinc, vanadium, iron, calcium, cobalt.

Products made from wheat flour contain the most protein, which consists of essential amino acids (lysine, methionine).

Not in vain it is this bread product that is recommended for children from an early age , as a source of vital components, and also, importantly: it is well digested. It should also be selected with chronic gastritis, duodenal problems .

Rye bread: benefits and harms

This type of bakery products is popular in Russia, the Baltic States, Germany, Finland, Scandinavian countries.

It has a significant set of micro and macro elements, essential amino acids, contains a lot of fiber, vitamins H, A, E, PP, and group B, thanks to which shows invaluable benefits for the human body:

• Accelerating metabolism.
• Reducing the likelihood of oncology (breast cancer); cardiovascular diseases; diabetes mellitus.
• Regulating the processes of salt deposition.
• Having a choleretic effect.
• Removing depression.
• Preventing avitaminosis.
• Burn fat effectively.

Rye is baked from leavened dough, which gives it a special taste and aroma. Often add cumin, coriander, malt, molasses. In terms of calories, black bread differs slightly from white bread.

Speaking about the benefits of black bread, it should be noted the harm (contraindications):

• It takes longer to digest, worse absorbed especially the children's body.
• It irritates the gastric mucosa. Not recommended for high acidity, exacerbation of gastritis, peptic ulcer, gastroenteritis, flatulence. However, with a reduced content of gastric juice - it will be just the way.
• May cause fermentation, bloating. It is better to eat it dry.
• A significant fiber content reduces the absorption of nutrients.
• From the product should be gluten intolerant.

Rye flour, like any other, has various degrees of purity and benefits.

• "Special" - similar to refined.
• "Peeled" is similar to wheat of the second grade - it includes a larger amount of bran.
• "Wallpaper" - saves all parts of the grain.

Baked from a mixture of rye and wheat flour gray bread .

Its benefits, acidity, and other features correspond to the qualities and proportional ratio of ingredients.

The bread product is characterized by a complex effect of bran on human organs and systems:

• Cleansing the intestines.
• Absorbing toxins, allergens.
• Providing valuable proteins / vitamins, fiber.
• Strengthening the immune system.
• Toning blood vessels. I prevent the formation of plaques, blood clots.
• Normalizing metabolic processes, sugar levels
• Preventing gastrointestinal diseases, increasing excess weight.
• Supporting the heart muscle.
• Relieving broncho-pulmonary diseases.
• Improving liver function.
• Favorably affecting the nervous system.
• Stimulating mental work stress resistance.
• Freeing from .
• Improving the condition of the skin, hair, nails.
• Boosting immunity.
• Beneficial effect on the composition of the blood.

Cornbread benefits and harms

The product is baked from corn itself or in combination with wheat.

Finely ground flour gives the output airy, gentle , appetizing loaf, and medium and coarsely ground - heavier, nostril .

Cornbread is delicious, very healthy!

Unleavened bread

It can be made from various cereals, its benefits and possible harm depend on the quality of flour grinding, as well as vitamins and microelements contained in cereals.

Let's not overlook such bread products like:

gluten freenew. They are purchased by people who prefer an ecologically healthy diet, as well as those suffering from allergies, ciliac disease (gluten intolerance), and diabetes. They are baked in various variations: from a mixture of buckwheat, rice, corn flour, as well as from seeds (without flour and yeast).

Bread products with the addition of iodine , which the thyroid gland loves so much, you can find out its functions, significance for all systems and human organs.

There are many great homemade recipes on the internet. For example, gingerbread with fruit. Airy, fragrant, baked from a mixture of whole grain, wheat, rye flour, with the addition of ground cinnamon, the benefits of which for the human body have been famous for a long time and everywhere.

So, is there any benefit to the human body from bread products?

Based on the foregoing, it is difficult to deny this. A complete diet requires chemical elements, vitamins contained in cereals in the form of bread products, cereals.

And here is another important argument in his defense: DAILY MAIL REPORTER(2012) published findings British Nutrition Foundation, approvers the unjustification of the "demonization" of bread, which is rightfully a vital part of the daily diet.

Scientists have dismissed 20 years of warnings, deploring the fact that, thanks to them, many people do without vital vitamins and minerals.

In addition, Dr. Ayn O'Connor, head of research, drew attention to the fact that the decline in the use of bakery products has not reduced the obesity crisis in Britain (characterized as the worst in Europe). Moreover, despite the adherence to carbohydrate-free diets, the process is aggravated.

O'Connor called the notion that gluten causes illness, inspired by TV nutritionists, wrong. She stated that bread products are an important and healthy source of nutrition, and called on health authorities to dispel the myths spread.

Production: yeast, improvers

It is no secret that the conditions for growing grain crops, technological processes for the manufacture of bakery products have changed a lot, and the product itself has undergone changes accordingly.

Cereals are grown in fields fed with various chemicals, including pesticides. Wheat is often genetically modified with a higher gluten content.

Manufacturers' tricks to reduction in the cost of the final product — level its most valuable properties.

However, we note:

The use of pesticides takes place in the cultivation of not only cereals, but many other crops. For example, which for the bodypeople sometimes outweigh each other.It should also be chosen carefully, with knowledge of the matter. Among genetically modified plants/vegetables, we can name corn, potatoes, soybeans, paprika, sugar beets, and others.

Genetically modified microorganisms are used in the production of dairy products, among which- yoghurts, cheeses.

Yeast

Yeast bread has been baked since ancient Egypt. The fermentation process determined the taste, splendor, aromatic qualities of baking.

Do yeast, their spores die when baking bread products (oven temperature— 200-220 ° , and crumb in a loaf—98°C)? To date, the survivability attributed to them is still only a theory, a hypothesis. There is not a single evidence-based experiment, discovery, fact.

In addition, our body is already inhabited by a mass of fungi, bacteria, and other microorganisms.

Yeast is also said to be harmful because produced on the basis of raw materials, mostly non-food . Namely: heavy metals, chemical constituents.

However, it is known that:

Pesticides, heavy metals, toxic products are present in the most diverse plant materials grown near industrial enterprises; water, soil.

Lead and cadmium have been found in seventeen major brands of chocolate.

Heavy metals alsofound inlegumes, sugar, dairy products, oils, vegetables, fruits, berries, meat, poultry, fish.

In addition, it makes sense to take into account the following:

• In addition to bread yeast, we also get milk, wine, and beer yeast with food.
• All of them are rich in vitamins, amino acids, minerals, improve the absorption of many nutritional components.
• The miraculous effect of yeast masks for the face and hair should not be overlooked.
  

Improvers

The task of bakery manufacturers is to sell products. For increase the shelf life, suppress bacteria, fungi, mold, improve the appearance, taste of the product - use a variety of additives that are harmful to the health of consumers:

• preservatives.
• Food colorings.
• Flavors are often unnatural .

For the sake of justice, it should be said that the same substances can be observed in confectionery, meat, and other food products.

By purchasing grain of low quality, but cheap, it is ennobled anti-caking agents, antioxidants , other improvers.

Flour is bleached with aggressive substances .

For comparison, we give sugar; olives that turn into olives.

A modern bread product contains a large list of various components under the heading "E".

"Eshki" are found in almost all current products: from fish, canned meat to confectionery.

Are used vegetable oils , firstly, not the most useful, and secondly, when heated, they form carcinogenic substances.

Each of us can recall a lot of examples of heating oils in the preparation of lunches and dinners for the family, as well as used in the manufacture of some purchased provisions.

Unfortunately, almost all products created using modern technologies contain modified fats, palm oil.

Gluten is a sticky protein.

Especially a lot of it in a wheat loaf. But it is also present in rye, oats, barley.

Used in the manufacture of:

• Meatpacking products.
• Yogurt, ice cream, chocolate, syrups.
• Beer, whiskey, vodka.
• Medicines, vitamins in capsules.
• Mayonnaise, ketchup.
• Crab sticks.
• Pasta.
• semi-finished products.
• Cakes, cookies, waffles, sweets.
• Lavash.
• Chips.

The substance is used as an adhesive that increases elasticity or as a thickener.

Knowing about the possible pitfalls, you should more carefully make a choice for your table.

What is the healthiest bread?

1. Wholemeal flour should be preferred.
   It would be nice to choose bran bread, or from whole, and even better from sprouted grains, yeast-free - on sourdough.
2. It is even better to bake it yourself, with an understanding and application of the knowledge gained about the benefits and harms of bread.
   Know-how: you can use mineral water as a starter.
3. "Toast" - convenient for sandwiches. But the composition gives out components that make it possible to understand that it is better to refuse it.
4. A slice of wheat or rye is better digested stale, or if it is dried.

Regarding how much useful or harmful bread from the toaster, there is also controversy .

Opponents claim that the device:

1. Irradiates the product.
2. On the surface of the cracker, acrylamides are formed, which increase the risk of cancer.

Supporters deny the above arguments, arguing that the toaster is not harmful, it works like an electric oven.

The choice is yours, but it's important to remember that acrylamide is formed when the toast is dried out. Therefore, those who love bread dried from the toaster should control the temperature, do not bring it to overcooking.

What kind of bread is possible while breastfeeding?

Young mothers should know that grains are essential for the best recovery after childbirth, replenishment of the body with biologically valuable substances.

But you should be able to make the right choice, prudently limit portions, be sure to take into account that breast milk should:

• have the optimal composition;
• not cause unwanted reactions in the baby.

Discard freshly baked white. It can contribute to weight gain, reduce the value of your milk, since the content of useful components is low.

But yesterday's or dried (in small portions) activates digestion, like bran bread made from rye flour.

The latter is not suitable for gastritis, peptic ulcer, disorders of the intestinal microflora, flatulence. In these cases, it is better to stick to, eat only what is allowed.

Black bread made from rye, barley flour is recommended if there are no problems with digestion. Helps to lose weight, saturates with macro-, microelements . It should not contain artificial flavors, dough improvers (this can provoke allergies in babies).

Best Option — multi-cereal products, bread with bran .

At what age can you give bread to a child?

To enrich with nutrients, improve growth - the baby can be offered white wheat crackers with 7 as well White bread (yesterday or slightly dried),- from 8 months. Starting with the smallest dose, going up to 1/3 of a piece by 1 year.

Rye, whole grain - do not give up to 3 years. The baby's enzyme system is still defective.

Sourdough is easier to digest than yeast.

Bread with bran not recommended for children. Only older than 4-5 years, overweight and prescribed by a specialist.

Afterword

Blaming the problems of people's ill health solely on bread products is unfair.

Illnesses happen rather because of lifestyle, thinking, environment, uncontrolled use of antibiotics, unhealthy products offered to us by supermarkets. All this together lowers immunity, provokes malfunctions of organs, the appearance of diseases. More theoretical and practical information about human health -.

Considering all of the above, and recommendations of WHO and Research Institute of Nutrition of the Russian Academy of Medical Sciences, in which among the necessary marked whole grain products, - and cutting bread out of your diet is unwise .

Economics is economics, but what impact does modern bread have on health?

Some scientists and doctors long ago began to talk about the dangers associated with the use of modern bread: the harm of bread is enormous. The mechanisms of the negative impact on the body of bread made on the basis of refined flour and/or baker's yeast are disclosed. But this information is almost not reached to ordinary consumers of bread. And what comes to them is perceived by them as invented “horror stories”, since the official generally accepted position is that bread is very useful and mandatory for daily use (there is no point in arguing with the statement itself, but bread is different). So what are the dangers that threaten a person who consumes ordinary modern store-bought bread?

Baker's yeast (saccharomyces), which are used today in baking, are not found in nature, they are more resistant than tissue cells: they are not destroyed either during the baking process (some of them survive even after a 500-degree load), or by saliva and other liquids in the human body.

These saccharomycetes multiply and start a war with the body by releasing toxic substances of small molecular weight, which affects the plasma membranes, increasing their permeability to pathogenic microorganisms and viruses, inhibits the normal microflora (in which vitamins (including group B) are able to be produced and absorbed) , essential amino acids, trace elements (including calcium)). As a result, the activity of digestion is disrupted: the stomach, pancreas, gallbladder, liver, and intestines begin to suffer and not work properly.

The human stomach has a special acid-resistant mucosa from the inside, but when eating yeast bread and other yeast and acid-forming foods, it cannot resist this for a long time, which can lead to burns. A burn leads to the formation of ulcers, the appearance of pain and most often to heartburn.

The abuse of products based on thermophilic yeast leads to the formation of first sand, and then stones in the pancreas, gallbladder, liver, the development of constipation and tumors. In the intestines, decay processes begin to predominate, pathogenic microflora multiplies (which then enters the bloodstream), and the removal of toxic masses from the body slows down. Metabolic processes in the body are distorted (down to the cellular level). The biochemistry of the blood is changing. Mud and microthrombi are formed in the blood plasma, the movement of blood slows down. All this overloads the lymphatic system. A negative effect is even on the nervous tissue, all kinds of dystrophic changes occur in it.

"Harmless" yeast also leads to acid-base imbalance in the body: acidosis. As a result, fatigue, irritability accumulate, rapid physical and mental fatigue, nausea, gray coating on the tongue, bitterness in the mouth, gastritis, dark circles under the eyes, pain in the muscles appear (their elasticity is lost). The body, struggling with acidosis, tries to restore the acid-base balance due to its internal alkaline reserves, intensively wasting potassium, calcium, sodium, magnesium, iron (extracting them from the bones of the skeleton), which leads to painful bone fragility and osteoporosis.

With yeast fermentation, even anatomical disorders appear in the body. The diaphragm does not reach the required volume of oscillatory movements (normally it rises to the 4th and 5th intercostal spaces, affecting the heart, lungs, stomach, liver and pancreas), takes a forced position, the heart is located horizontally, the lower lobes of the lungs are compressed, everything the digestive organs are clamped by swollen gases, deformed intestines. Often even the gallbladder leaves its rightful place and changes shape. Normally, the oscillatory movements of the diaphragm help to attract blood from the limbs and head to the lungs. When the activity of the diaphragm is inhibited, this process does not properly occur. All this together leads to an increase in congestion in the head, small pelvis and lower extremities, and as a result - to varicose veins, thrombosis, trophic ulcers and to a further decrease in immunity.

Also, many experiments were carried out with saccharomycetes, which showed that the extract of yeast (or their metabolic products) contains substances that stimulate the development and growth of cancerous tumors.

In addition, as a result of the use of bakery products on thermophilic yeast, the process of decomposition of carbohydrates in the human body begins to go in a completely different way - along the path of alcoholic fermentation (absolutely alien to the human body). The alcohol "path" is becoming more and more intensified due to the fact that in recent decades, wheat has become more and more preferable for making bread compared to rye. Of course, the rare use of white yeast bakery products does not cause much harm. But when entire generations eat only such bread for decades, the metabolic process is reprogrammed, and from early childhood, the program for the decomposition of carbohydrates by the human body can be completely distorted, since the body may begin to prefer the wrong alcohol “path”.

In nature, yeasts are constantly present on everything that contains sweetness or starch, waiting for a convenient opportunity to start processing sugar, which is their life element. The metabolism of these bacteria is completely different from the human.

There is only one exception - these are bacteria that are constantly present in milk and rye - lactobacilli, which decompose sugar "humanly" to lactic acid. Therefore, it is right to bake bread with the help of lactobacilli (sourdough), since the formation of lactic acid, initiated by sourdough, is fully consistent with human metabolism and directs all processes along the right path: along the path of lactic acid fermentation (sourness), which provides opportunities for new construction and new synthesis in the body. Our ancestors clearly knew or simply felt this, and therefore fermentation was used everywhere for a variety of products (bread, sauerkraut, cucumbers and apples, kvass).

Thus, the main property of yeast is fermentation, and it is transmitted through bread (120 million yeast cells are present in one cubic centimeter of mature dough) into the blood, and, as a result, it also begins to ferment. In this case, fusel gas is formed, which enters primarily into the brain, disrupting its functions. As a result, memory, abilities for logical thinking and creative work deteriorate sharply. Yeast, acting at the cellular level, triggers processes in the body that increase the likelihood of the formation of benign and cancerous tumors, deprive cells of the opportunity to divide normally, that is, to generate healthy cells. Doctors deal with the consequences of all this: pediatricians deal with dysbacteriosis, endless allergies and colds; narrow specialists - with various hormonal disorders. Moreover, yeast acidifies the blood. The result - failures of the digestive chain and the shutdown of many immune mechanisms (which protect the viability of the organism and enable it to exist safely in the outside world), which leads to a variety of diagnoses. So great is the harm of bread (is it bread at all?).

To restore the health of the nation, you need to return to baking sourdough bread. Such bread contains all the essential amino acids, carbohydrates, fiber, vitamins (Bl, B7, PP), minerals (salts of sodium, potassium, phosphorus, iron, calcium), as well as trace elements (gold, cobalt, copper, which are involved in the formation of unique respiratory enzymes). Apparently, it is no coincidence that grain ears are called golden. Sourdough bread gives the maximum juice effect, providing full digestion and improving intestinal motility. A person who eats such bread is filled with energy, stops getting colds, his posture improves, and immunity is restored.

How to be based on all of the above? As they say, the salvation of the drowning is the work of the drowning themselves! Try to bake bread yourself, without using store-bought yeast, on sourdough, which was used in ancient times and in the recent past. Baking homemade bread according to old recipes is not at all a complicated, creative process, the result of which will please you very much!

For many centuries, bread was not only consumed daily, but also considered it a source of body saturation. It was believed that it contains many useful vitamins and the benefits that it brings to the body are irreplaceable.

Bread is a food product that is obtained by baking, frying or steaming dough. As a rule, the composition includes flour, water, salt, and in some cases also yeast.

The market provides a large selection of bakery products baked from various types of flour with the addition of various ingredients. So, in the question of which bread is the most healthy, it is worth weighing many factors.

Flour pastry is very popular among adults and children, due to its indispensability. It is an integral part of both a family dinner and a festive banquet. Many do not even think about the benefits and harms of bread, eating it every day. This is a convenient way to snack, because the same sandwich can be prepared very easily and quickly.

The benefits of bread for the body are natural. First of all, it is the elimination of hunger. It is very difficult to work fully on an empty stomach.

Why flour is so useful for health and whether it is worth using it daily is difficult to answer. Basically it's just a habit: the habit of snacking on sandwiches, buying cookies, bagels or buns for tea. But do not forget about the beneficial properties of bakery products:

• help in the regulation of metabolism;
• impact on improving memory;
• the presence of many vitamins, fats and minerals;
• providing protein;
• satisfying the feeling of hunger.

So, there is a benefit. But it is better to be careful about the choice of baking, and you should not abuse it. After all, it is impossible to say for sure whether bread is good for everyone.

There will also be those who will have to give up this delicacy for almost a lifetime or limit themselves to a small dose of flour. First of all, this applies to people who are prone to obesity. And for those who follow the harmony of their figure, it is better to stop at bread or diet bread, which will be the most useful for them.

Harmful properties

Why is bread bad for the body? Can its use cause any side effects? Naturally, today, it is very difficult to find a food product that is completely healthy for a person. Flour products, like other products, along with their positive properties, have a number of harmful ones.

For example, fresh bread is poorly processed, because due to rolling into lumps, it is poorly saturated with gastric juice. Hot pastries are several times more harmful than cold ones; they can even disrupt the digestive system.

A soft flour product does not require a thorough chewing process, therefore it is swallowed in lumps. As a result, the intestine acts as a distillation apparatus in which the fermentation process takes place, and this is the best environment for the reproduction of microbes. From this we can conclude why freshly baked bread is harmful.

It is not easy to answer unequivocally whether bread is useful or harmful. The answer depends both on the method of preparation and the constituent ingredients:

1. Yeast, due to its rapid reproduction, is able to inhibit the intestinal microflora;
2. Flour: in its manufacture, all the vitamins of the grain are lost, and only starch remains;
3. Additives - the so-called "auxiliary" means, the presence of which is not always indicated on the packaging;
4. Eggs, milk - sources of hormones of unnatural origin;
5. Salt adds stickiness to even the lowest quality flour.

The main harmful property of bread is its calorie content and a large number of additives. It is also worth remembering that flour is harmful due to the content of gluten, which not only affects weight gain, but can also cause allergies.

Crackers: benefits and harms

Crackers are dried slices of bread in its pure form or with the addition of raisins, sesame and poppy seeds. They are a product that is very rich in fiber, phosphorus, iron, potassium and magnesium. They also contain a lot of easily digestible carbohydrates.

The main positive difference between crackers and fresh bakery products is that they are not capable of causing flatulence, which is very important for older people. Crackers help the body in restoring strength in the postoperative period. They will be a good analogue of bread for those who want to lose weight.

But along with their positive properties, crackers can also cause harm. Abuse of the product can cause serious problems and adversely affect the functioning of the intestines. On sale there are crackers of various types, shapes and tastes. The taste of crackers is given by flavorings or stabilizers, which negatively affect the state of the human body.

Diet bread

Bread rolls are very popular. Their use helps to remove toxins and normalize bowel function. Several types of bread are known. The most requested are:

1. Buckwheat: have a good effect on the absorption of food, saturate for a long time, stimulate secretion. Useful for diabetics, as well as for losing weight people.
2. Wheat bread is rich in fiber and goes well with first and second courses. They serve as an excellent snack for those who are losing weight.
3. Rye helps to remove toxins from the body. Used for weight loss.

The calorie content of bread is almost the same as that of ordinary bread. But they can bring much more benefits, because. are prepared without yeast and only from whole grain flour.

There are contraindications only for people who have an individual intolerance to the product.

For weight loss

A complete rejection of bakery products can be detrimental to health. Having tuned in to eat right, you should only give up wheat loaves and rolls, because wheat flour loses almost all useful substances after processing.

It is harmful for the body to eat bread, the ingredients of which have undergone a long technical processing.

Losing weight consumers are better off focusing on whole grain bread or products with the addition of bran. Bran will fill the body with energy and satisfy the feeling of hunger for a while. And baking from whole grain flour will become a treasure trove of nutrients and vitamins for the body.

In pursuit of a slender body when eating bakery products, it is worth remembering a few simple rules:

• consume only a couple of slices a day, and in the morning;
• give preference to products prepared without the addition of yeast;
• refuse products based on wheat flour.

Types of bread: usefulness and harm to the body

The undisputed leader is bran bread. It is a natural absorbent. Coarse fibers contribute to the removal of excess substances from the intestines. Naturally, it is not as soft as a wheat loaf, and not as spicy in taste as black bread.

Bakery products with the addition of bran are useful for people who have skin problems, suffer from fungal diseases, and allergies.

Correct choice and use

In order not to harm the body, you need to follow a few simple rules:

1. The selected product must not show visible damage;
2. The product must have a natural color;
3. The loaf should not have black soot, which contains carcinogens;
4. It is important to pay attention to the expiration date, composition and manufacturer (should be indicated on the package);
5. You can not eat bread with mold, a bad smell or poorly baked;
6. Do not make large stocks of flour products;
7. The crust is much healthier than the crumb;
8. When eating fatty foods, broths or seafood, it is better to give preference to a piece of rye;
9. Potatoes and meat dishes are best eaten without bread;
10. Yesterday's loaf is much healthier than freshly baked;
11. It is better to eat bread products in the morning in small portions.

Varieties of flour

The source of usefulness of bread is its main ingredient - flour. There are many varieties of flour, they have their pros and cons.

No wonder they say that bread is the head of everything. It is used in folk medicine to treat sore throats or insomnia. It saturates adults and children for a long time.

Although in many proverbs bread is the basis of the basics, an indispensable food, but if a diet is ahead, then it will be the first one to be crossed out from the list of allowed foods. Is it right to refuse bread, which of them is harmful, and which, on the contrary, will be beneficial? ELLE decided to sort out the issue of daily bread.

White, gray, black, Borodino, Riga, bran, soy, gluten-free, ciabatta - walking through the bread department in the store is becoming more and more exciting. So all the same: why is bread harmful and why should it be abandoned?

Everything is quite simple: bread is a high-calorie food; after grinding, white flour of the highest grades does not contain proteins, vitamins and minerals. The designation "highest grade" of flour is misleading, but this is not a characteristic of the quality of flour, but the way it is processed. In the production of premium flour, dietary fiber is completely ground. Such bread, due to the high content of carbohydrates, gives a feeling of quick satiety, but slows down the digestive processes inside the body. Although it is tastier with bread, it is not recommended to eat it directly during lunch.

The average calorie content of bread, depending on different types, is from 200 to 300 calories per 100 g. The calorie content of a piece of bread increases almost one and a half times if it contains seeds, nuts, dried fruits. White wheat bread is considered the most high-calorie and least useful.

The beneficial properties of bread are amazing. Bread enriches the body with vitamins, trace elements, amino acids. It contains many vitamins of groups B, E, PP, A. Bread helps cleanse the intestines and the body as a whole from toxins, reduces the risk of diabetes. Therefore, it is not advisable to completely refuse bread, it is better to find out which bread is good for health.

If you do not know if the bread you have chosen in the store is harmful, then carefully read the ingredients on the label. The list of ingredients in "good" bread is not long - it is flour, vegetable oils, milk, water, eggs, yeast, natural additives (spices, nuts, seeds, fruit pieces). Also, the composition of bread includes baking additives, which are auxiliary means for splendor, dough elasticity and an increase in shelf life. Conscientious manufacturers indicate them in the composition, others are silent.

When choosing which bread is healthier, gray or black, you prefer the same kind of bread made from wheat and rye flour, which are mixed in different proportions. To obtain gray bread, the ratio of wheat and rye flour is 1:2, in black - 1:3. Unlike white bread, black bread contains a number of useful amino acids and fiber, which is useful for the gastrointestinal tract. Rye gray and black bread is best used for various disorders of the endocrine system, diabetes. Due to the long absorption by the body, rye bread is not recommended for infections, stomach and intestinal disorders, heartburn, gastritis and ulcers. In these cases, gray and black bread should be replaced with dried or white bread, preferably on a yeast-free basis.

Almost all bread is baked with yeast, which causes the dough to swell. The formation of a large number of cavities with carbon dioxide can lead to flatulence in the intestines. Yeast-free bread does not cause such phenomena, and therefore proudly bears the title of "the most useful bread." A dense bread crumb made from yeast-free dough contributes to a more active bowel function.

Modern whole grain bread is closest to its historical predecessors. Over time, the method of its manufacture has not changed much. The difference between whole-grain bread and wheat and even whole-grain bread is that crushed grains are not sifted to obtain flour. All the output material after grinding the grains goes into the dough. Therefore, in bread you can find particles up to one and a half millimeters. In the composition of ordinary bread, grains with a diameter of more than 0.05 mm should not be present.

Bread with bran contains vitamins, proteins, fats, carbohydrates, fiber, mono- and disaccharides, saturated fatty acids. Bran is rich in fiber, which adsorbs and removes toxins, slows down the absorption of carbohydrates. As a result, the level of insulin and glucose in the blood normalizes.

During the diet, it is recommended to eat bran bread, which gives a feeling of fullness and reduces appetite for a long time. A high concentration of vitamins B6, B12 and zinc improve the functioning of the nervous system. If you are feeling anxious and stressed, then it is better to arrange a small snack: drink a cup of hot tea with bran bread toast.