What Happens When You Eat Bread and Baking Every Day Without Prejudice?

“Which bread to choose to minimize the negative impact of eating it on the figure?” – this question is asked daily by thousands of women. In pursuit of ideal body proportions, many decide to completely eliminate this product from their diet. But in fact, some types of bread do not contribute to weight gain, and even, on the contrary, help to become slimmer.



In addition, do not forget that extra pounds are the result of not just the use of bakery products, but their abuse. So instead of giving up bread, the editorial board "Site" He wants to learn how to choose it correctly.

To begin with, the most reasonable option would be to buy whole grain bread. Numerous studies show that moderate and regular use of this product helps to improve digestion. And this, in turn, makes it possible to maintain a slim figure without unnecessary restrictions.



However, the name "Celnograin" does not mean that the bread is of high quality. In modern times, even an ordinary loaf of white bread can be passed off as the most useful and high-quality food, although it is not. Therefore, before buying a particular bread, you should carefully study the ingredients from which it was prepared.

And the first thing to pay attention to is, of course, flour. Many are used to the fact that the designation “highest grade” is attributed exclusively to the highest quality products. However, in the case of flour, the situation is quite different. Studies show that the greatest benefit can be derived from the use of bakery products from second and first grade flour.



There is an opinion that rye bread is much more useful than white. But this is only partly true. It is worth remembering that when choosing this product, the first thing you need to look at is not the color, but the composition. Since the attractive rye color can only be a consequence of the addition of dark malt or ordinary food coloring.



What is the composition of the ideal bread? Experts say that the most useful bread is that for the preparation of which no more than five ingredients were used. Namely: rye flour, water, salt, sourdough and an additional ingredient of plant origin (flax seeds, nuts or dried fruits).



As for gluten-free bread, which many also naively consider useful, its existence is better to forget. This product contains much more saturated fats and fewer useful elements than in a conventional bakery product.



Those for whom the use of gluten is contraindicated, it is best to pay attention to foods such as rice breads. However, they can also be made from wheat, or even buckwheat flour.