To bread or not to bread…

Nowadays there are so many variations on the topic of «This is good, and this is bad ...»‎ so there is really no worth of protecting one, and eradicating the other. But still, somewhere in the depths of my mind and soul I understand that my dietary tendencies are a bit far from definition of «HEALTHY»‎.

My friend, advised by a CERTIFIED NUTRITIONIST (half a year of online training and here we get a specialist of the human body and its INDIVIDUAL NEEDS), said that if I am packing myself with bakery goodies I should at least do it by choosing healthy options.

Hm...What are those healthy options? Clearly that I wanted to clarify what is meant by this. Also, removing glasses of the color of a scarlet rose, I understand that a wheat croissant with chocolate is not the healthiest option ... Although, on the other hand, it can dispel the mood from 0 to 100 already at the first bite. And emotional health is also not the least factor for our overall health.

So my little research began, in order to know if I should go to a psychologist and find out whether my bakery addiction has much deeper roots than just passionate love for bread.

Bread Classification

Let's start with the well-known fact: there is a lot of bread and it is different ... It seems that for each person there will be a different kind, a sub-kind, its own color, taste, etc. Here you have wheat (white, tasty, crisp baguette, which very rarely makes it to the house from the store,well.. you know), and wheat-rye (gray, sad color, but in this case, appearance is not the crucial thing, and I will soon tell you why) and just rye (earned its popularity among fans of ukrainian salo and mustard, and just fans). Let's say it's a classic. But this list does not end there: wholegrain, bran, corn, rice, buckwheat, fitness ... And I think that there is more to continue, but this is more about culinary delights than bread as it is. It would be necessary to deal with these for the start.

Wheat Bread the Plain

Backbiting of the bread begins exactly with this representative. It is both tasty and fragrant and made from high-quality flour. The problem is that this flour is processed and refined. What is the issue ? Simple - it loses its beneficial properties, and therefore does not enrich the bread produced in the future. For example:

These tables do not demonstrate the full nutritional content of the flour from which the bread is made. I chose the indicators of great interest personally for me and the difference is noticeable. Moving from here, it is clear that wheat bread is inferior in its nutritional qualities to bread made from whole-wheat flour.

White bread consists of simple carbohydrates, which are very quickly transformed into glucose. Often it does not have time to get used up, and therefore settles itself on all the already outstanding places of our precious body. There is something to think about.

Rye Bread the Serious

This representative is less dangerous for the body image (although a difference of only 50 calories per 100 grams) is full of vitamins and elements. The presence of a hard dietary fiber considerably makes it difficult to absorb. It’s highly not recommended for people with digestive problems.

Wheat and Rye Bread the Mixed

This kind snatched the nutrients (as available) of wheat, backed them up with the benefits of rye, but, unlike the latter one, eased its absorption. In general, this combination is suitable for a change.

Whole Grain Bread,His Majesty.

Why majesty? No matter where I researched and in the articles kind of «for bread», «against bread», «throw away bread», etc., all KNOWLEDGEABLE agreed on the idea that here whole grain has a place to be in your diet. I have already given an example of the difference between wholegrain and wheat flour, so I will not repeat it. Although the current wholegrain bread is not so wholegrain, as it was in the times of our great-great-great-grandmothers. Since today its whole grain content lies in the fact that when grinding grain, everything gets into the flour. In fact, all the grain falls into this bread, and hence all the wealth valuable for digestion.

But, there are cases when bacteria, which are not even exterminated by the hellish temperature regime, get into the same bread. They can bring some discomfort to your digestive tract. To the minuses, since we started, the fact that whole-grain bread is rough enough for the stomach, especially the unhealthy, can be attributed. Although, undoubtedly ,given the vitamin and mineral composition, it rules.

Bran Bread The Healthy

This representative of grain crops is trying to outrun wholegrain in its usefulness. The presence of a decent amount of vitamins of group B, vitamin E, the wealth of minerals (zinc, iron, magnesium, calcium) and of course fiber could not leave us indifferent to this product. All these goodies together ensure the functioning of our body at the highest level, taking care of our digestion, the cardiovascular system, and also have a positive effect on the functioning of our nervous system.

Sourdough Bread the Yeastless

How could we possibly do without it ... The bottom line is that it is not baked with yeast, but with sourdough. It is believed that people with diseases of the endocrine system will benefit the most from it. Also, yeast-free bread will be a godsend for losing weight. Thanks to an impressive supply of complex carbohydrates, the product is not so quick in digestion, and therefore creates a feeling of saturation for a fairly long period of time. It also accelerates the metabolism and stimulates the production of gastric juice.

Bottom line ...

It seems to be that I sort of figured out a little on what kind of bread is to be consumed and which one is to step aside from. At the same time, it cannot be said that healthy bread varieties can be consumed without limits. Bread is bread, and whether we have it or not, we have to listen to our individual calling. To which consensus we would not have arrived, standing near the bread shelf, it is always important to remember about moderation everywhere and in everything. The information is not new, but repetition is worth it.