Rye or bran bread is healthier. What is the healthiest bread? With weight loss and a hypoallergenic diet

It is well known that bread- an exceptionally useful product with great nutritional value. Recently, with the general abundance of supermarkets, opinions are often heard regarding the rejection of the use of bread for food or a significant reduction in its amount included in the diet of a modern person.

Nutritionists have determined that bread contains all the nutrients and essential amino acids absolutely necessary for the normal functioning of a modern person. The ratio of proteins and carbohydrates in bread is in the only correct proportion, which is one to six.

Bread contains vitamins of the necessary group B, fiber, macroelements, microelements and many extremely useful components for the normal functioning of the organs and systems of the human body.

Of course, we can responsibly say that in order to help the human body more, it is necessary to correctly and responsibly approach the issue of choosing bread.

The greatest useful properties of bread are present in the product made from wholemeal flour, it is this bread that significantly normalizes the activity of the intestines, promotes the active removal of toxins, slags and other harmful elements from the human body.

Including wholemeal bread within reasonable limits in your diet, you significantly strengthen the cardiovascular system, effectively lower blood cholesterol levels. The beneficial substances contained in grain bread greatly contribute to the prevention of intestinal cancer.

When consuming bread, many people have their own priorities, some prefer the crumb, others prefer the crust of bread. I would like to note the extraordinary benefits of bread crust.

It is the richest source of antioxidants. Useful properties of bread, and accordingly the bread crust, significantly oppose the development of sclerosis, colon cancer and other types of cancer. Especially useful crust baked, dark brown.

Underbaked or burnt bread crust has an extremely negative effect on the health of people suffering from diseases of the gastrointestinal tract.

It is advisable to purchase not huge loaves, which can have a rather unbaked bread crust, but smaller bakery products containing a correspondingly larger amount of bread crust and having an unchanged antioxidant capacity.

For various diseases that different people have, doctors recommend eating a variety of bread. People suffering from cardiovascular diseases are extremely useful wheat bread of the first and second grade, as well as bread containing bran, and including iodine and lactose.

When deciding to lose weight, women first of all refuse bread. This decision is spurred by the advice of nutritionists. Experts say that flour products are instantly deposited at the waist. However, besides loaves, other types of bread are also baked. Among them are dietary products that help the body burn fat.

For most people, bread is such a familiar food that when you refuse it, there is great discomfort. However, this is not the main problem. The exclusion of bread from the diet leads to health problems.

Fresh bread contains an abundance of B vitamins, and they regulate the functions of the nervous system. Lacking these substances, the body ceases to resist stress. The person becomes lethargic and gets tired quickly. There are discontent in oneself and depression, which are accompanied by irritability.

Another danger that awaits people when they refuse bread is a violation of the stool. The cereal product contains a lot of fiber, which stimulates intestinal motility. Without it, constipation occurs, leading to intoxication of the body.

Since a person receives proteins and amino acids with bread, the rejection of this product is reflected in appearance. Lacking the building material for the cells, the muscles become sluggish, and the skin becomes flabby and tired.

What kind of bread is the healthiest?

Bread made from premium flour is digested better than others. But minerals and dietary fiber in it are contained in minimal quantities. Therefore, it is better to give preference to other types of bread.

For example, for people with cardiovascular diseases, products with the addition of soy and buckwheat are useful - they lower cholesterol and prevent atherosclerosis. For problems with the thyroid gland, it is recommended to include bread with seaweed in the diet, for kidney pathology - with carrot powder.

Among the common varieties of bread, the most useful are:

This product is ideal for winter, because it saturates the body with vitamins, minerals, amino acids. Its regular use helps cleanse the intestines and the whole body of toxins, reduces the risk of cancer and diabetes.

Due to the low calorie content, brown bread is considered a dietary product. It is recommended to include in the diet of people with anemia, as well as those who are prone to frequent depression.

However, with some diseases of the gastrointestinal tract, it is better to refuse black bread. It is not recommended for people suffering from gastritis with high acidity and peptic ulcer.

Rye

Gray bread made with rye flour is digested more slowly than white bread and contains more nutrients. It brings benefits only for 36 hours after baking:

1. It improves mood and relieves depression (due to tryptophan, the concentration of serotonin in the blood increases).
2. Accelerate metabolism and has a general strengthening effect.
3. Relieves constipation (to get the daily fiber intake, you need to eat 100-200 g for breakfast, lunch and dinner).
4. Suitable for diet food.
5. Normalizes cholesterol levels

Rye bread contains lysine, without which proteins cannot be digested. It has 1.5 times more iron than wheat flour products, and 50% more potassium and magnesium.

bran

This type of bread is recognized as the most useful. Bran has a complex effect on the body:

• absorb allergens and toxins;
• strengthen immunity;
• improve the functioning of the gastrointestinal tract.

Bran bread is rich in nicotinic acid, which provides prevention of various diseases. According to statistics, bread lovers are less likely to have digestive disorders, overweight, and atherosclerosis.

Yeast-free on hop sourdough

A bun made without the use of yeast is digested slowly, therefore it is recognized as a dietary product. Such bread is allowed to be used for gastritis with high acidity and for stomach ulcers, although the crumb is usually contraindicated in these diseases.

It restores the intestinal microflora, normalizes stools, restores the menstrual cycle, and also fights inflammation and has an expectorant effect.

• hypertension;
• diabetes;
• atherosclerosis;
• constipation;
• obesity;
• metabolic disorders;
• pathology of the liver and gallbladder.

crackers

Useful properties of crackers depend on the raw materials from which they are made. Flour of the highest grade is subjected to multi-stage processing. It becomes well cleaned, but practically useless. It is better to dry black or gray bread.

Crackers do not overload the stomach and do not lead to flatulence, but give the body energy. Therefore, they are recommended to eat in case of poisoning and after operations.

Breadcrumbs preserve vitamins and minerals that were in fresh bread. Therefore, their regular use helps to strengthen the immune system. Since there are no unnecessary elements deposited in the form of fat in crackers, they are included in the diet.

Any product becomes harmful if a person begins to abuse it. This also applies to bread. The norm of its use for an adult with normal weight is 300-350 g per day. The body will assimilate this amount, having received vital substances.

If there is more bread, then it will turn into a harmful product. The body will not have time to digest it, so it will begin to accumulate body fat. The exception is athletes and active people. They need more calories, and therefore more bread.

In order for bread to be beneficial, you need to learn how to choose it correctly. In the store, pay attention to:

1. Manufacturing date. Useful properties of bread are stored on average 36 hours.
2. The surface of the roll - it should not have cracks and cuts with a depth of 1 cm or more.
3. Colour. White bread has a golden hue, rye bread is dark brown without inclusions, etc.
4. Defects. Good bread has the correct shape, there is no black soot with carcinogenic substances on the crust.

At home, a more thorough check is possible. Pay attention to the crumb. If it is sticky, then the wrong flour was used for baking. Foreign tastes and odors indicate impurities or non-compliance with production technology. You should not eat such foods.

How to bake bread at home

Many housewives are used to cooking bread at home, and this is not surprising. As a result of simple manipulations, a completely natural product is obtained. Bread products of this kind are distinguished by a crispy crust, tasty and fragrant pulp.

However, like any other business, the process includes certain features. To fully comply with the technology, it is important to follow the step-by-step instructions. Consider the most delicious recipes in order, we will give methods for making bread from flour, potatoes, pumpkin.

• baker's yeast - 18-20 gr.
• ground salt - 25 gr.
• wheat flour - 1.6 kg.
• vegetable oil - 30 ml.
• water - 0.9 l.

1. Sift the flour, begin to carefully pour in the vegetable oil. Stir, add salt. Dilute the yeast in hot water, wait until it becomes liquid.
2. As soon as this happens, pour the composition into the flour. Knead the dough for 15-20 minutes, then leave it to infuse, after wrapping it with cling film or a towel.
3. Yeast should rise, to speed up the procedure, leave it in a warm place (next to radiators or a gas stove). After about 1.5 hours, kneading is repeated again, then the dough is again left for 3 hours.
4. In the process of kneading, squeeze the product with your hands so that carbon dioxide comes to the surface. When the process comes to an end, grease the mold with oil and move the dough into it.
5. If there is no baking dish, try to form cubes (loaves) of bread with your hands. After distributing the dough into containers, let it stand for 1 hour, then send it to the oven (preheated to 180-190 degrees).
6. The duration of baking depends on the technical characteristics of the appliance. Usually one hour is enough. Some housewives add hard cheese grated on a coarse grater to bread (“Russian”, “Dutch”, etc.).

Flaxseed bread with cumin

• "Tahini" (paste) - 60 gr.
• wheat flour - 0.5 kg.
• baker's yeast - 12-15 gr.
• butter - 50 gr.
• salt - 35 gr.
• fat milk (from 3.2%) - 245 ml.
• carbonated water (mineral water) - 180 ml.
• honey - 25 gr.
• cumin seeds - to taste
• flax (seeds) - 30 gr.

1. Take 45 ml. milk, heat it in the microwave or on the stove, add the yeast. Stir, leave for half an hour in a warm place. Connect the Tahini paste, flaxseeds, honey, the remaining amount of milk (200 ml.), Mineral water. Mix the composition until smooth.
2. Sift the flour through a sieve, removing dirt and foreign particles. Add salt to it, start adding flour in portions to the previous composition. Knead the dough, after 2 minutes add melted butter.
3. You will notice how the dough sticks to the skin. Knead it for about a quarter of an hour, do not add flour. Apply sunflower oil to your palms, roll into a ball. Lubricate the dishes for holding the dough, send a ball into it and wait for it to swell.
4. When the dough has doubled in size, punch it down and form into a loaf. Prepare a suitable deep mold, sprinkle the surface with cumin (you can grind it beforehand), cover with a towel or cling film. Send the container in the cold for 15 minutes.
5. At this time, heat the oven to the maximum mark. Remove the container with the dough and send the product to bake for 7 minutes. At the same time, spray the oven with drinking water from a spray bottle every 1.5 minutes.
6. After the allotted time, reduce the temperature to 215 degrees. Bake the bread base until browned. When the process is completed, remove the form, cool the bread, start tasting.

• dry baking yeast - 14-18 gr.
• premium flour - 1.1 kg.
• olive or sunflower oil - 75 ml.
• granulated sugar (preferably cane) - 35 gr.
• table salt - 22 gr.
• dark aged beer - 520 ml.
• walnut kernels - 100 gr. (2 clicks)

1. Mix beer with oil. Take another bowl, pour cane sugar, salt, pre-sifted flour into it. Dilute the yeast in warm water, wait for it to dissolve. Carefully pour the composition into the flour, kneading a homogeneous mass.
2. Slowly pour in the oil with the beer until you get a thick lump. Grind walnut kernels into crumbs, add to the main composition. Knead the dough several times, let stand in a warm place.
3. When the product has doubled in volume, roll into a ball. Do not forget to grease your palms with vegetable oil, otherwise the dough will stick. Leave the ball to infuse (about half an hour), then divide it into 2 sections.
4. Roll up oval cakes (not very thin), again let them stand for 20 minutes. Preheat the oven to 185 degrees, line a baking sheet with paper. Bake bread for 45-60 minutes, cool slightly before serving.

Rye bread

• rye flour - 600 gr.
• drinking water - 580 ml.
• wheat flour - 600 ml.
• crushed salt - 30 gr.
• baker's yeast - 35 gr.
• beet sugar - 30 gr.
• cumin - 25 gr.
• vegetable oil - 30 ml.

1. First, prepare the brew. Mix granulated sugar, yeast and warm (closer to hot) water. In a separate bowl, combine the sifted flour, cumin, salt. Pour the infused dough into the flour mixture, knead the dough for a quarter of an hour.
2. Cover the dough with cling film, a cotton towel or a napkin, let stand warm for about 1 hour. When the composition rises, divide it into 3 equal parts. Roll up loaves or balls, leave on a greased baking sheet for 1.5-2 hours.
3. Preheat the oven to the maximum mark, send the baking sheet inside for 5 minutes. After the allotted time, reduce the temperature to 180 degrees, bake the bread for another 45-60 minutes. The brown crust will tell you about the readiness of the product.
4. 5 minutes before cooking, dip a baking brush into the beaten egg yolk mixed with milk. Brush the surface of the loaf. Let the bread cool in the pans, then remove and cut into slices.
5. To make products more fragrant and beautiful, use cumin powder. It is added at any stage of baking. You can carry out the procedure at the very beginning of the heat treatment, after 10 minutes of languishing in the oven, or immediately after cooking.

Bread "Borodinsky"

• vegetable oil - 30 ml.
• rye flour - 750 gr.
• wheat flour - 475 gr.
• dry yeast - 28-30 gr.
• drinking water - in fact
• ground coriander - 15 gr.
• cocoa powder - 60 gr.
• salt - 30 gr.
• granulated sugar - 75 gr.

1. For Borodino bread, dough is being prepared, which in consistency resembles liquid sour cream. To achieve the desired effect, combine half the volume of rye flour (sifted) with drinking water. Stir until the lumps disappear, pour 35 gr. sugar and 15 gr. yeast.
2. Making bread using this technology requires the presence of sourdough. For this reason, it is recommended to leave the dough to rise for 3 days. Choose a warm and dry place in which the composition will ferment faster.
3. Sift the rest of the rye flour into a deep bowl, do the same with the wheat flour. Heat the water to 30 degrees, start pouring it in a thin stream, while stirring. Add the rest of the dry yeast, diluted with water according to the instructions.
4. Salt the dough, mix the second part with the infused sourdough. Pour the sifted cocoa powder, sugar, pour in vegetable oil. Knead the dough for a quarter of an hour.
5. Lubricate the baking molds, move the composition into them, sprinkle the surface of the dough with coriander. Preheat the oven to 185-200 degrees, bake at this temperature for about 45-50 minutes. Allow bread to cool to room temperature before removing from molds.

1. To assess the readiness of bread will help a toothpick, Chinese sticks or a match. Pierce the loaf with a wooden tool, remove the tool. If there is no dough left on its surface, the bread is ready.
2. To help the dough rise, leave it at room temperature. It is better to withstand the composition near radiators or gas / electric stoves. In this case, the dough is covered with a towel or cling film. Read more:
3. Vary the recipes as you wish. For example, you can add more potatoes or pumpkin to end up with a more filling meal. At the same time, before baking, the dough can be sprinkled with cinnamon, coriander or garlic mixed with butter.

Consider a simple recipe for making homemade bread. Make a product from pumpkin pulp, mashed potatoes, flaxseeds, fatty kefir. Add cumin seeds, ground coriander, walnuts, cocoa powder.

Bread is a food product that is obtained by heat treatment of dough. It can be baked, fried, steamed. In order to prepare the simplest dough for bread, it is enough to mix flour with water. This is how the very first flour product was prepared many centuries ago. A little later, in ancient Egypt, people learned how to make yeast dough and began to add products such as eggs, milk, butter to it. What kind of bread is good for adults and children? This is exactly what will be discussed in the article.

Types of bread

Before you figure out which bread is the most low-calorie and healthy, you need to figure out what it is like in general. This is the most common food product, so there are a great many types of it, but the main groups can be distinguished.

• White bread. The most popular type, which is made from wheat flour.
• Black bread (rye). It is obtained from rye flour. This bread is less high-calorie, therefore it is considered more useful than white bread.
• It is the result of mixing wheat and rye flour. It is recommended to use it in the diet.
• Whole wheat bread. It is obtained from wholemeal flour, due to which it contains a large amount of fiber. This bread is gaining more and more popularity all over the world.
• A mixture of flour and bran. It is used in the diet for various types of diseases, including cancer.
• Unleavened bread. Instead of yeast, sourdough is added to the dough, which greatly increases the benefits of bread.

The benefits of bread

What are the nutrients in bread? It contains vitamins vital for the body, in particular - groups B, P, D, E, as well as potassium, zinc, iron, iodine, phosphorus. In combination with a large amount of fiber, this leads to the fact that bread is an indispensable product for cleansing the body. Also, the consumption of this product has a beneficial effect on the nervous system, the condition of hair, skin, nails. Bread is a source of carbohydrates that a person needs for energy. It quickly relieves the feeling of hunger and saturates the body.

Much depends on their composition. It is very important what type and grade of flour the bread is made from, and what additives were used in the cooking process.

Black or white?

Which bread is healthier: rye or wheat? Let's try to figure this out. Wheat grain contains a huge amount of nutrients that are in the shell of the grain and in its germ, but in the process of obtaining white flour of the highest grade, they become waste. As a result, such bread has practically no benefit, while it has a very high calorie content.

Black bread is made from rye flour. It is slowly absorbed by the body, which contributes to a longer feeling of fullness. In addition, bread made from such flour is less high-calorie than its white counterpart.

Whole grain or regular?

What kind of bread is good for the intestines? Of course, a product made from much more useful than recycled. After all, it retains much more useful substances and vitamins, it has a lower calorie content and contains more fiber, stimulates the intestines, and therefore cleanses the body of decay products better and faster. Such bread is recommended for dietary nutrition, obesity, heart disease, diabetes.

"Alive" or "bio"?

These two types of bread have gained popularity recently, and not everyone knows what they are.

"Live" flour product contains freshly sprouted grains. Therefore, it has an increased content of useful elements, but such bread is stored for only a day.

"BIO bread" does not contain baking powder, yeast and preservatives. For its manufacture, wholemeal rye flour or whole grain wheat, as well as natural sourdough, are used. But such a product is practically not produced and its share in the market of flour products is no more than 2%.

Fresh or yesterday?

Which bread is healthier: white or rye, yesterday's or fresh? These questions concern all those who care about their health and beauty. For the digestive system, it is better and healthier to eat dried bread, because it has less stickiness. A freshly baked flour product can clog the stomach and cause volvulus, because it settles on the walls and is digested very slowly.

Harm of bread

There are not so many contraindications for bread.

The biggest threat to health is the white yeast flour product. Yeast, getting into the body, continue to ferment, affecting the chemical composition of the blood. In addition, bread made from premium flour does not contain practically any useful substances. In scientific terms, this is a simple carbohydrate, "empty calories" that do not bring any benefit. Daily consumption of such bread with a sedentary lifestyle most often leads to obesity.

If you refuse a yeast wheat product and opt for any other, be it rye, bran or yeast-free, then the main contraindication is high calorie content. It is advisable to consume no more than 3-4 slices of bread per day.

In addition, modern unscrupulous manufacturers add all sorts of improvers, preservatives, flavors and other chemicals. You need to carefully study the label, but it is better to look for a home bakery or buy a bread machine.

Rye bread also has its contraindications. It is not recommended for people who suffer from ulcers and gastritis, and also have problems with the gallbladder. Use of this product may cause flatulence and disrupt the digestive system.

Bread for weight loss

In order to lose weight, first of all, the diet is being revised. High-calorie foods are naturally excluded from the menu. Therefore, when losing weight, you can not eat white and rye bread. However, nutritionists do not recommend completely excluding it from the diet.

What flour is the most useful bread when it comes to a figure? Every day, you can eat a few pieces of a whole grain product, with bran or yeast-free from wholemeal flour. Their calorie content is much less, and the amount of nutrients is high. If you eat no more than 2-3 small pieces of such bread per day, then you can balance your diet when losing weight.

Bread in baby food

Many parents wonder what kind of bread is good for a child. In baby food, flour products should be treated with caution. You can introduce the baby to this product starting from the 8th month of life, but give no more than 15 grams per day. You can not offer babies under three years old fresh and rye bread. The bran product should also not be introduced into the baby's diet, except in cases of constipation and only after consulting a doctor.

After 3 years of age, the amount of flour products can be increased to 100 grams per day. You also need to carefully study the composition of the purchased bread, which should not contain dyes, synthetic additives and preservatives.

The most useful for children over 6 years old is bran and rye bread. These species contain all the necessary substances for the normal growth of muscle mass, the functioning of the nervous system. The lack of thiamine, which flour products are rich in, leads to rapid fatigue, irritability and general weakness of the child.

Despite this, the amount of bread consumed by the child should be controlled, avoiding overeating. Products made from white flour of the highest grade should be excluded from the baby's diet or given in small quantities.

How to choose bread in the store

What kind of bread is useful, you already know. And how to choose it correctly? The store offers a huge assortment of various bakery products. There are several rules that will help with the choice of high-quality and safe bread for health. So, what should you pay attention to when buying in the first place?

• Label. The first thing to look at is the expiration date. If it is more than 48 hours, the composition can not even be read, preservatives are guaranteed to be present there. If everything is in order with the deadline, you need to carefully read the ingredients. Bread should not contain any "improvers", "stabilizers" and other things. Manufacturers add these substances to protect against mold, thus extending the shelf life and, accordingly, increase sales. And the end consumer is forced to eat bleach, sulfates and other chemicals. You should also avoid high-fat breads, margarine, sugar, and salt.
• Appearance. The product must be of the correct form, without cracks, bumps and chips. When pressed, quickly restore the previous shape. In this case, white bread should have a golden surface, black - a dark brown crust. When cutting, you should pay attention to the bread crumb, if there are lumps and voids in it, and the crumb is sticky to the touch, then most likely mold has already started there and you can’t use such a product.

If there is a white coating on the surface of the bread, then you should not confuse it with flour, this is a sign that expired dough was used in the manufacture.

How to store bread

Of course, in every kitchen there is a bread box, and few people asked how to properly store flour products. However, there are some points to be aware of.

• You can not store rye and white bread in the same breadbasket, because they have different moisture content. It is better to purchase a bread box with several sections or pack each product in a plastic bag with holes.
• The breadbasket should be cleaned of crumbs every day, and washed and dried thoroughly once a week.
• A piece of sugar or an apple will help reduce the humidity inside the bread box.
• It is better not to store bread in the refrigerator, because it becomes stale faster at temperatures from 0 to 2 degrees. But, on the other hand, bakery products are perfectly preserved in the freezer.
• To keep the crust on bread longer, it is stored in a paper bag.
• You can also dry the product and use it as crackers.

How to eat bread

We figured out the question of what kind of bread is healthy. Now it’s worth talking about what you can eat it with. Bread goes well with vegetables. Onions, zucchini, spinach, peppers, beets, carrots, cucumber, pumpkin and eggplant, lettuce - this is not a complete list of vegetables that can be combined with flour products.

It is useful to combine bread with dairy products, such as kefir, fermented baked milk, yogurt and milk.

You can not combine flour products with proteins, such as eggs, meat, fish, cottage cheese. Everyone's favorite sandwiches are very harmful to health. These products are best consumed separately.

The traditional combination of bread with butter or cheese is not so harmful, but leads to a set of extra pounds.

If you combine bread with sugar, jam or jam, you can get bloating, increased gas formation and intestinal inflammation. The combination of flour products with pickles will cause the same reaction.

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 (saccharomycetes), 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-producing 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 a violation of the acid-base balance 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 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 whole 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 can 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, fully corresponds to 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!

What is the benefit of bread for the body?

Bread is never boring, never boring - such is the amazing property of this main food product. The teachings believe that the first bread was baked at least 15 thousand years ago. A loaf of bread found at the bottom of a drained lake, baked six thousand years ago, is stored in the museum of the Swiss city of Zurich.

With bread, the human body receives proteins, fats, carbohydrates, mineral salts and water, and the amount of these nutrients varies depending on the type of bread. Protein in it contains from 4.7% (in rye molded) to 8.3% (in sieve wheat, horns and other varieties). Proteins of bread, especially rye from low-grade flour, have essential amino acids, but they have little amino acid - lysine. Therefore, skimmed milk, buttermilk, whey, rich in lysine, are added to bread of some varieties. It is very useful to eat a piece of bread with a glass of milk, as it makes up for the missing food components in the bread and goes well with it.

There are fats in bread: from 0.6% in wheat pan bread to 12% in rich wheat bread. Bread's own fats, that is, those that are part of the grain, and not added to the dough, are contained in its germinal part. When cleaning the grain from the shells, the germinal part, and with it the fats, are removed along with them.

The grain shell contains and . And the more the grain is cleaned of shells (the highest and first grade of flour), the whiter the flour and the less fiber in it and in the bread that is baked from it. For example, in wheat pan bread it is 1.2%, and in long loaves of wheat flour of the first grade - only 0.2%.

As you know, fiber plays an important role in the digestion process: it enhances intestinal motility and promotes faster passage of food through the gastrointestinal tract. Therefore, the use of exclusively white bread can lead to a decrease in intestinal motility, which contributes, especially in the elderly, to the occurrence of constipation. Now many researchers associate the development of a number of diseases with a lack of fiber in the body - appendicitis, adenomatous polyps and carcinomas (tumors) of the colon. People who do not suffer from diseases of the gastrointestinal tract should include black bread in their diet, which contains a lot of fiber.

Bread is a high-calorie product. This is due to the fact that it contains from 30 to 40% starch and 1.3 - 3.0% of simple sugars - the main suppliers of calories.

An important source of B vitamins is also bread. For example. 500 grams of bread made from whole wheat flour provide the daily human need for vitamin B1 by 68%, vitamin B3 - by 28% and vitamin PP - by 82%.

With bread we get a significant amount of minerals: potassium, calcium, magnesium, sodium, phosphorus, sulfur, chlorine, iron, copper, iodine, fluorine, manganese. However, iron and phosphorus from bread are poorly absorbed due to the presence of phytic acid in it.

It is characteristic that vitamins and many microelements are found mainly in the shell of grain. Therefore, in flour of the highest and first grades (that is, fine grinding, when the grains are freed from shells) and in bakery products from such flour, minerals and vitamins are 2 to 4 times less than in wholemeal flour and bread baked from it.

In addition to wheat and rye bread of various varieties, our industry produces bread products for diabetic patients suffering from diseases of the kidneys, liver, stomach and intestines. For example, protein-wheat and protein-bran bread is recommended for diabetes mellitus, achloride - for kidney disease, bread from crushed wheat grain - for some stomach diseases, buns with lecithin, bran bread with lecithin - for atherosclerosis, milk buns - for pregnant and lactating mothers.

Bread has been on the human table since time immemorial. Bread has always been given a special place, as folk sayings eloquently speak: “ There will be bread - there will be lunch», « As long as there is bread and water, everything is not a problem.". Russians have always considered bread to be their main food, recipes for making bread have been passed down from generation to generation and improved. Recently, however, more and more often one can observe a situation where a person who decides to improve his health and get rid of excess weight is offered to give up ... bread first of all! Could it be that our ancestors, carefully growing and baking bread, were mistaken, and in fact bread is not “ around the head”, But a harmful product, the use of which is better to refuse?

Over the long millennia, the human body has adapted to the composition of cereal grains. Whole grains of wheat, rye, oats, buckwheat and barley have almost everything our body needs. Completely eliminating bread from the diet is a big mistake. You just need to learn how to choose it correctly.

Why bread can be unhealthy

Over the past century, bread-making technologies have changed a lot. Bread began to be baked in large quantities at bakeries, specialists in the field of food chemistry joined in the improvement of the recipe. It was important for technologists to speed up the process of raising the dough and achieve process stability.

An important achievement of modern bakery is the invention of the technology of growing yeast, which became the basis of bread dough. Such yeast began to be produced in the 30s of the last century. Since that time, all factory-made wheat bread is kneaded with yeast.

The truth about "thermophilic" yeast

Now on some Internet forums there are messages about the harmfulness of baker's (the so-called "thermophilic") yeast. A new theory is based on the properties of modern artificially grown yeast to withstand high temperatures, persist in finished bread and have an adverse effect on human health. Entering the body with bread, yeast multiplies and disrupts the natural microflora, depresses the immune system and causes various diseases, including dysbacteriosis and allergies.

But let's take it in order.

Firstly, "thermophilic" yeast does not exist in principle; yeast has the property of thermotolerance, i.e., it can withstand heating up to 45-50°C. Baker's yeast reproduces at a temperature of 25°C, at 30°C fermentation begins. When baking bread, the temperature in the center of the crumb is usually 98°C, and the yeast cannot withstand this temperature. After baking bread, live yeast does not remain in it, therefore, it is wrong to say that they enter the body with yeast bread and continue to multiply in the human body.

And people get sick more likely due to the fact that they lead an unhealthy lifestyle, eat a lot of refined foods and often take antibiotics uncontrollably, which ultimately reduces immunity and leads to diseases.

To date, there is no scientifically confirmed data on the dangers of dry yeast. Another thing is that wheat bread itself from premium flour does not bring health benefits.

Bread flour is the main ingredient

The basis of any bread product is flour. The quality of the bread largely depends on the quality of the flour. For a long time there was an erroneous opinion, and white, refined wheat flour, which was mainly used for the production of white bread, was considered high-quality (highest grade). This flour contains mainly finely ground particles of the inner layer of the grain (endosperm), rich in starch and gluten. Such flour has good baking properties, the dough rises easily from it, the crumb turns out to be voluminous and finely porous. Bread made from high-grade flour is white, fluffy, fragrant, but, unfortunately, it is completely devoid of properties beneficial to human health.

Bread has always been valued for its high nutritional properties, for the content of a large amount of minerals necessary for our body: magnesium, selenium, zinc, sodium, chlorine, manganese, silicon, iodine, potassium, as well as fiber and B, E and PP vitamins. All these biologically valuable components are found in the shell of the grain and in the germ. In the production of premium flour, these parts of the grain are removed during grinding and go into bran (waste). Thus, after grinding the grain, only “carbohydrates” remain in the form of starch, which do not bring any benefit to our body.

The habit of eating white bread made from refined flour leads not only to the accumulation of excess fat, but also to the development of many diseases of the endocrine and cardiovascular systems, the gastrointestinal tract, and even cancer.

What else is added when baking bread

Among other things, additives are often used in the manufacture of bread to improve taste, appearance and consumer qualities.

One of the most annoying drawbacks of bread is the rapid staleness. An urgent task for bread producers is to find methods for extending the freshness of bread products. Today, in the industrial baking of bread, special substances are added to the dough that help slow down the hardening:

• substances that inhibit the saccharification of starch. Usually it is glucose. In the confectionery and bakery industries, a special glucose-containing syrup is added to the dough, which prevents the formation of hard sugar crystals and thereby significantly slows down the hardening.
• substances that retain moisture in bread and prevent drying out (natural thickeners).
• substances that modify the structure of the protein (enzymes).
• preservatives (natural and artificial) that inhibit the development of bacteria and mold fungi in the crumb.

Which bread to choose

When choosing a loaf in a store, you should give preference to bread made from wholemeal flour. It is this bread that will bring the greatest benefit to the body. Wholemeal flour preserves the useful components of the grain: shells (bran) and the germ, which contain important vitamins, trace elements and fiber. You can also find yeast-free sourdough bread on sale. However, to be 100% sure that your family eats healthy bread, it is better to learn how to bake bread yourself.

Main types of bread

Bread, depending on the type of flour, is rye, wheat or mixed (wheat-rye and rye-wheat).

Rye bread baked from rye flour. It has a dark rind and a dark, rather sticky crumb that is less porous than a wheat loaf. Rye bread is cooked on tea leaves, malt, molasses and spices are often added - cumin, coriander.

Rye bread contains a lot of fiber, mineral salts and vitamins. Rye flour contains twice as much magnesium and potassium as wheat flour and 30% more iron. Eating rye bread helps to remove toxins, improves metabolism, has a positive effect on the functioning of the heart and is a prevention of cancer. Rye bread is low in calories, so its use helps to maintain a slim figure.

That is why it is more popular gray bread, for the preparation of which rye flour is mixed with wheat. For example, Borodino bread is made with sourdough, 10% wheat is added to 85% rye flour. The color of the crumb is dark, the bread has a sweet and sour taste.

Darnitsky bread is baked from rye (60%) and wheat flour of the second grade (40%), in Stolichny bread rye and wheat flour is taken equally. The more wheat flour is added to the dough, the lighter the crumb, the lower the acidity and the greater the porosity of the bread.

Wheat bread it is baked from all varieties of wheat, often the variety is mentioned in the name (for example, wheat bread from premium flour). As already noted, wheat bread from flour of the first or second grade is more useful than bread from high-grade wheat flour. If the recipe contains additional additives, then this is reflected in the name (for example, mustard bread, Fragrant bread, with raisins, etc.).

diet bread intended for the prevention and treatment of certain diseases. Dietary types of bread include:

• Wheat bread with bran . When baking such bread, wheat bran is added. Such bread is recommended for constipation, atherosclerosis and high blood pressure.
• Grain bread , baked from a mixture of wheat and whole grain flour. This bread improves digestion and helps with constipation.
• salt-free bread recommended for certain diseases of the heart and kidneys, when the patient is forced to limit salt intake. To improve the taste of unsalted bread, whey is added to it.
• In addition, anyone who is trying to maintain a healthy lifestyle can be recommended wheat germ bread , as well as bread fortified with vitamins. Such bread should be used to restore strength after an illness, as well as a prophylactic supplement to daily nutrition.

How to choose the right bread in the store

When buying bread in a store, first of all, you need to pay attention to its appearance. You should choose a loaf with a smooth surface of the crust, without cracks. Rye bread should have a dark brown crust, and wheat bread should be golden. Bread should not be burnt or contain foreign formations, such as black soot. The label must contain information about the expiration date and the manufacturer. It is better to buy bread from well-known manufacturers.

What can be alarming. If, after tasting bread, you feel an atypical taste or smell, it is better not to eat it. It is possible that the products used to make it were stored incorrectly. If the bread crust is too pale, and the crumb is sticky, then most likely poor-quality flour was used for baking. If you have ever bought low-quality bread, try not to buy bread from this manufacturer again.

How to eat bread

• It is extremely harmful to eat soft hot bread. The crispy crust is healthier than the crumb.
• It is better to give preference to whole grain bread and bread with the addition of bran.
• You should not eat wheat bread along with fatty foods. Fatty fish or broth is best combined with a piece of black bread. Meat, cereals and potatoes are better to eat without bread at all.
• Non-starchy vegetables go well with both black and white bread.
• You should not eat bread if it has mold on it. It is better to throw away such a loaf immediately. Mold spores that enter the body can cause severe poisoning or cause serious respiratory and blood diseases.

Completely eliminating bread from your diet is unwise. It is enough to give up white bread made from high-grade flour and opt for whole grain bread and bread with the addition of bran. Such bread is coarser, but it retains the beneficial substances contained in cereals.