Bread is a fragrant and healthy product

What is there in the bread composition that is not available in other products? Is it true that bread - a fragrant and useful product from the germinated wheat and rye in our diet can significantly improve the health of a person?

Doctor bread

A rare family sits at a table without bread - a fragrant and useful product. And correctly: 350 g of this unique product provide from 50% of the daily requirement of the body in carbohydrates, one-third of the norm in proteins, more than half of B group vitamins, phosphorus salts and iron. In short, bread gives us the necessary supply of vital substances. But there is a weighty nuance: all the loaves are baked according to different recipes, so their impact on our health is not the same. Scientists of the Institute of Biochemistry. A. V. Palladin of the Academy of Sciences of Ukraine as a result of scientific research found that unleavened bread from sprouted grains is much more useful than products baked using traditional yeast technologies.


Nutritionists recommend to include it in a wellness diet and especially - dietary. Scientists have found that such bread significantly improves the health of those who suffer from chronic diseases of the cardiovascular system with high cholesterol levels, atherosclerosis, diabetes, obesity and digestive system disorders, especially those associated with bowel diseases. Bread from the germinated grains also contributes to the improvement of the state with psycho-emotional overloads. These are the conclusions not only of domestic researchers: physicians of the American Heart Association believe that, supplementing the meal with products from germinated grains, you can significantly increase the vital forces of the body. According to American gastroenterologists, each person should consume at least 100 grams of food containing grains every day. They help strengthen the heart muscle, preventing heart attack and hypertension.


What test are you from?

What is the difference between ordinary bread and bread - a fragrant and useful product from sprouted grain? A loaf baked from ordinary flour contains a significant amount of simple carbohydrates, which activate a sharp release of glucose into the blood. Its excess body converts into glycogen (starchy substance) and deposits it for a rainy day in the liver and muscles in the form of fat deposits. That's why the opinion is right that they get better from flour soup. In addition, products made of high-grade flour cause an instant burst of energy. But so, too, there is a rapid decline (due to a decrease in blood glucose).


Pastry made of dough based on sprouted grain, on the contrary - contains predominantly complex carbohydrates, which have a high biological value. They are more slowly absorbed. But we do not want to eat longer after a slice of such bread - complex carbohydrates for a longer time saturate the body and digested gradually, without causing sharp changes in the level of glucose in the blood.

That's why it is very good to lose weight on such a bread - a fragrant and useful product - and without any harm to health. And further. The less the product is processed technologically, the more useful substances remain: baked pastry based on sprouted grain contains fiber, which removes toxins and poisons, promotes the normal functioning of the beneficial intestinal microflora. Compare: in a slice of bread from the germinated grain contains 1.9 grams of fiber, and in a piece of ordinary white - only 0.6 grams. A series of experiments proved that to improve overall health, half of the diet should consist of products from the grain. It is desirable to make an accent on products from germinated grains of cereals.


Birthday caravan

How is the bread wonder born? Standard technologies provide this method: pre-exfoliate the shell of the germinated grain, and then grind it into flour. But it is in the shells and germs of grains contain a significant amount of vitamins, mineral elements, dietary fiber (fiber), phytohormones and other substances vital for humans.


After consumption, the fiber has the property of swelling, causing a feeling of satiety, it feeds the intestinal flora, but most importantly - it forces it to work. The Ukrainian company has developed a technology for making bread from the germinated wheat and rye grain. In this product there are no yeast, baking powder and chemical flavors. It is baked according to the ancient recipes of our ancestors - on cereal leaven. It greatly improves the taste of bread. In the germinated grain, there are many vitamins (especially B and E groups), macro- and microelements, amino acids, fatty acids, which are easily absorbed by the body. Active enzymes in the composition of such bread contribute to the rapid assimilation of proteins and starch - the latter partially turns into malt sugar, and this facilitates its digestion. Each such loaf can be stored for several days without losing its useful properties. He is incredibly tasty: under his hard crusty hare is an unusually tender crumb. Who's the bread?