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Bakery products and their impact on the human body

Bakery products, depending on the composition and type of flour, have a different effect on the body. Therefore, when choosing a product in a bread store, you must clearly know for what purpose the product is purchased, navigate in the weak places of your health, including the state of the digestive system.

The classic bread sold in the store is divided into three categories: from wheat, rye or mixed (live) flour. Corn, rice, and barley flour products are also sold. A variety of bread products assortment is striking and it is formed as a result of variation in composition, baking methods, and the presence of additional additives. Different peoples of the world have their own traditions of making bread. For example, among the Eastern peoples these are flatbreads, among the French – baguette, Russian – beloved rye bread.

Bread products cannot be completely excluded from the diet, since they contain vitamins B (thiamine, riboflavin), E (tocopherol), PP (nicotinic acid), macrocells – potassium, magnesium, phosphorus, iron, which are indispensable for humans. Grain shells are enriched with these compounds; therefore, bread containing such components is useful for health.

Now the bread store, depending on the additives in the composition, offers products containing whole-grain components or bran, onions, seasonings, an iodine source – kelp (seaweed). Such zeal for producers to add useful components to bread is associated with high demand for these products due to mass consumption.

If you want to lose weight and strengthen the cardiovascular system, it is useful to eat bread containing whole grains or bran, products with kelp for diseases of the thyroid gland. It is advisable for a healthy person without any problems with metabolism and digestion to diversify the use of bakery products and purchase all kinds of bread in the store.

Some bakery products contain artificial additives, preservatives, so you need to watch the composition. The most useful are whole-grain products or ballast residues from the production of flour (bran), in particular “eight cereals” bread. Some brands, for example, “Satisfaction” offer a bunch of options for the composition of bread, in particular with the addition of flax seeds, poppy seeds, oatmeal, vegetable oils, onions, honey, which allows you to choose the right product variant based on human health.

In conclusion, it is worthwhile to briefly consider some of the limitations and advantages of certain types of bakery products. Gastroenterologists do not recommend any rye bread to people with a stomach ulcer or duodenal ulcer.

This bread is less calorie than wheat, more enriched with vitamins and amino acids, helps to remove harmful substances from the body, in particular, carcinogens. In addition to the above vitamins, wheat bread contains trace elements cobalt, silicon. Such bread is better to buy if it is from wholemeal flour.

Now, yeast-free bread prepared with hop yeast has gained wide popularity. This product has anti-inflammatory and choleretic action. More useful is the consumption of slightly stale (1-2 days) bread, and not fresh. The abuse of sweet white bread, in particular loaf, can lead to an increase in blood sugar.

In sweet buns, sugar is harmful, not flour. Combining fast-absorbing carbohydrates with flour can lead to weight gain. The best option is to buy flour desserts with fruits. They can be easily prepared at home, for this it is necessary to purchase a flour plate in the store and put any set of fruits or nuts on it, add honey, it all depends on the imagination.

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