Is bread harmful?

Bread is the head for everything. There is a lot of truth in this saying, because it is without bread - wheat and rye - some people of their life do not represent. Well, more precisely, can not imagine a satisfying and healthy diet. I wonder if the bread, which bakers and cooks are baking in our time, is harmful?

Benefit and harm

Honestly, the benefits of bread are said muchmore than about his harm. At one time, for example, in the harsh war years, it was bread that saved many lives and supported health. And, nevertheless, many in our time believe that bread is not the same, and its appearance is not attractive enough, and true bakers have long been in Russia.

In general, damage to the body can cause, practicallyall if this "all" is used in unlimited amounts. It's the same with bread. If there is a lot, then you can grow fat - this time, and two - the bread causes heartburn and bloating. What is harmful bread, without which any meal seems not full and not tasty?

Bread can be harmful

Hot bread is not recommended, since fromit can happen a turn of the intestines. The best bread, in which a considerable amount of yeast, to eat in no earlier than 3-4 hours after baking. But in rye bread contains a variety of enzymes, which, in an undepreciated form, can really inhibit the production of gastric juice in the human body. Bread is harmful, because it helps to increase the level of sugar in the blood.

Many in our time again return to the pasttraditions - bake bread at home. Well, this is a good idea. At least, every cook knows exactly what products and what exactly she baked. But, it's worth remembering that any products that are heat treated are already those that can do harm. All that we bake and fry, as a result of digestion, easily turns into a salt of oxalic acid, which then accumulates in the tissues, clogging them and forming unpleasant deposits.

Daily need for bread

Nutritionists advise eating bread in limitedquantities and give preference to bread, which includes bran. The daily rate of absorption of bakery products is 250-300 grams. Exceeding this rate can lead to the fact that a person begins to recover and symptoms of gastritis appear.

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