Health is in bread (today or yesterday)

[HEALTH IS IN BREAD]

HEALTH IS IN BREAD
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TODAY'S OR YESTERDAY'S BREAD

Once in a bakery I happened to hear such a dialogue: "Do you have today's bread?" “Tomorrow,” the saleswoman replied quite seriously. And she explained: - "They just brought him, he is still warm!" She was absolutely right. Fresh bread, of course, is very tasty and aromatic, but not healthy.

Apparently in medieval France, where the freshness of the bread served at the table was determined by social status, this was completely unaware of. There, fresh, soft and fragrant bread was eaten only by members of the royal family, yesterday's - the highest nobility, two-day - small-country nobles, three-day - monks, the people, peasants and artisans - are practically stale. But in Asia at the same time everything was the other way around - stale bread was considered more valuable than freshly baked bread there.

By the way, in Russia, fresh bread was treated "in an Asian way". For example, back in 1624, Tsar Mikhail Fedorovich issued a decree prohibiting the sale and eating of freshly baked bread, and according to the decree of Peter I, the sale of freshly baked bread had to be "beaten with batogs or cats."

Nutritionists believe that at least 8 hours should pass from the moment of baking bread to eating it. Even more useful is yesterday's and dried bread.

Stale bread, toasts and rusks have a lower sokogonny effect and have a lower acidity than fresh bread, which means they are less aggressive to the gastrointestinal tract.

Even in Ancient Greece, stale bread was used as a remedy for various diseases of the stomach. Modern nutritionists also recommend yesterday's or dried bread for gastric ulcer and duodenal ulcer, diarrhea, pancreatitis, diabetes and some other diseases. A slice of yesterday's bread, poured with vegetable oil, is a good choleretic agent that enhances the peristalsis of the gallbladder.

These days, toasters are becoming more and more popular, in which, in a matter of seconds, an unhealthy fresh bread slice turns into a healthy and ruddy toast. And yet, nothing tastes like a fresh, still warm roll or a fragrant slice of rye bread.

However, in order to justify fresh, "hot, hot" bread, it is worth remembering that British soldiers during the colonial wars, for example, treated a cold by smelling a loaf of freshly baked bread. The fact is that the crust of such bread contains special volatile substances (formic, acetic, propionic, butyric, isobutyric, valeric, isovaleric acids), which are not only responsible for the bread taste and aroma, and have a healing effect.

[BLACK OR WHITE]

BLACK OR WHITE

Black bread is made from rye flour. Bread made from wholemeal rye flour is more often used in dietary nutrition for obesity and diabetes mellitus. It normalizes the work of the small and large intestines, helps with spastic colitis with a tendency to constipation, stops bloody diarrhea. It has long been recommended to eat rye bread for bloody diarrhea, anemia, and also as a remedy for depression.

History reference

The homeland of rye is the foothills of the Caucasus, Asia Minor and Central Asia. Few people know that rye was initially a weed that littered winter wheat and barley crops. However, with the "advancement" of wheat to the northern regions, the more unpretentious and hardy weed-field rye displaced wheat from the crops and gradually itself became a cultivated plant. The beginning of rye cultivation dates back to the 1st-2nd millennium BC. e.(in the basins of the Dnieper, Dniester, Oka, on the territory of modern Switzerland, Hungary, Denmark). The first mentions of rye crops in Russia are in the chronicles dating back to the 11th-12th centuries.

Rye grains contain 11% proteins, about 67% carbohydrates, 2% fat, as well as B vitamins, vitamin E, enzymes, ash and other substances. Rye bread is less caloric than white (100 g of rye bread made from wallpaper flour gives 190 kcal, and 100 g of wheat bread made from premium flour - 233 kcal).

It contains less carbohydrates - only 40-43% (but less vegetable protein - only 5.6%), and more dietary fiber and polysaccharides, due to which it enhances intestinal peristalsis, promotes the elimination of carcinogens and other harmful metabolic products from the body. Rye and rye flour, in comparison with wheat and wheat flour, contain several more important elements such as calcium and iron.

Rye bread is often sour and can cause heartburn and bloating. It should not be used by people with high acidity of gastric juice, but in case of gastritis with low acidity, on the contrary, it is very useful.

Wheat flour is used to bake white bread. "It strengthens all the insides, and affirms bodily strength," - this is how it was said about wheat in a Russian herbalist of the 17th century.

To date, more than 20 wild and cultivated wheat species are known. It grows on all continents of the globe. Wheat was known in the countries of Western Asia (on the territory of modern Turkey, Iraq, Syria, Iran) and Turkmenistan for 7-6 thousand years BC. e., in Greece and Bulgaria - 6-5 thousand years BC. e., in Egypt - more than 4 thousand years BC. e. In China, wheat began to be grown around 3 thousand years BC. e.

Wheat grain contains a lot of protein (from 10-12 to 20-25% in breeding varieties, up to 25-30% in wild-growing species), carbohydrates (60-64%), as well as 2% fat, B vitamins, enzymes, mineral substances, etc. Wheat has a tonic, emollient, anti-inflammatory, vasodilating effect.

Wheat bread contains 8.6% of vegetable protein, but the carbohydrate content is also higher than in rye - 42-52%. White bread is more porous and less dense - it is easier to digest than rye. Therefore, in case of gastric ulcer and duodenal ulcer, it is recommended to eat wheat bread, since it has less sokogonny effect. And American experts also found special substances in wheat - orthopheiols, which neutralize free radicals. Thanks to this feature, wheat tteb reduces the risk of diabetes and cardiovascular disease. However, these useful substances are stored only in bread made from whole (crushed) wheat grains.

[HEALTH IS IN BREAD]

HEALTH IS IN BREAD

Nowadays, on the shelves of bakeries, you can find bread for almost every taste. Traditional bread products, which are baked in bakeries, can be conditionally divided into three main groups by the type and type of flour, by the baking method, recipe and purpose.

1. Bread made from rye or rye-wheat flour. From rye, wallpaper flour, peeled rye, custard and other varieties are baked. Peeled rye bread is made from fine rye flour. Custard breads are prepared with the addition of special infusions, molasses, caraway seeds, which improve the taste and aroma. Brewing flour is an old Russian way of making bread dough: part of the rye flour is brewed with hot water (at least 80 ° C) before kneading the dough. For several hours, the brewing is saccharified, while enzymatic transformations take place in the flour, which improve the taste and aroma of bread. Such bread is easier to digest and keeps fresh longer.

2. Shaped and hearth varieties from wheat flour. These breads have a simple recipe - flour, water, salt. The improved grades are formulated with dairy products, sugar, margarine, molasses, which improve the taste and prolong the freshness.

3.Butter buns and small-piece products made from wheat flour of the highest, first and second grades. This group, first of all, includes sliced ​​loaves, city rolls, cakes, rolls, challahs, bagels and the like.

In addition, in stores you can buy yeast-free, with bran, flourless whole-grain and multi-grain breads with various additives useful for the body (flax seeds, sunflower seeds, millet grains, oats, buckwheat, with embryonic flakes and grain sprouts, soybeans, seaweed, fish fat, onions, carrots, pumpkin, paprika, Jerusalem artichoke, sea buckthorn, etc.), as well as therapeutic and prophylactic bread (protein, salt-free, low-calorie, low-acidity, with beta-carotene, high iodine content, etc.).

Bread "Rye" - is baked from peeled rye flour according to traditional Russian technology, with thick sourdough, without the use of baker's yeast (only pure cultures are used when breeding sourdough). It is distinguished by a high content of fiber, minerals, as well as a relatively low calorie content.

Bread "Moscow" belongs to the custard varieties. It is baked from wallpaper rye flour with spices and malt.

"Borodinsky" bread, also rye custard, has a pleasant sweet and sour taste. It is formulated with cumin and coriander to aid digestion. Choux "Karelsky" bread is baked from a mixture of seeded rye and wheat flour of the second grade. Spices, malt and raisins are added to the dough, which contains a lot of potassium, which is necessary for the cardiovascular system and metabolic processes in the body.

Shaped bread "Table" is baked from rye flour with the addition of second grade wheat flour, yeast, salt and sugar. Second grade wheat flour contains more bran, and also adds many useful amino acids to the composition of this bread.

Bread "Darnitsky" and "Stolichny" are also rye-wheat, but their recipe uses wheat flour of a finer grinding - the first grade, which means that this bread contains more carbohydrates. In addition, sugar is added to Stolichny.

"Wheat" shaped ("brick") and hearth (round) bread is baked from flour of the highest and first grades. This bread, due to the finer grinding of flour, whiter and more tender, is rich in easily digestible carbohydrates and essential amino acids. The recipe of the wheat "Toast Bread" is specially designed so that when toasting the bread slice will have a crispy crust, pleasant brittleness, and an airy crumb. This bread is well absorbed by the body, enriched with vitamins and recommended for nutrition at any age.

Sliced ​​loaves "Cut", "Podmoskovny", "Table", "City" are baked from wheat flour of the first and highest grades. They are all great for sandwiches. The "city" loaf is the most dense and salty.

Mustard oil is added to the "Mustard" bread, which is baked in the shape of a loaf, which gives it a special taste and tenderness.

"Loaf with bran" made of premium flour is a dietary product. It is useful for people of all ages, because wheat bran is rich in B vitamins and vitamin PP, which improve carbohydrate metabolism, vitamin E, useful for the endocrine system, as well as magnesium, potassium and fiber, which is a breeding ground for normal intestinal flora.

When baking bagels and dryers from wheat flour, an old method of processing the dough is used - scalding the rolled dough before baking, so that these products turn out to be "glossy" and ruddy.

Wheat rusks contain about 11% protein, 1.5% fat and 72% carbohydrates. They are easily absorbed, have hygroscopicity, and are well impregnated with gastric juice. Simple wheat breadcrumbs made from wallpaper flour contain about 1.5% of fiber, and rich breadcrumbs made from flour of the first and highest grades contain only 0.2%.

Protein-wheat rusks are created specifically for. diet food.When they are made, starch is thoroughly washed out of flour, and mainly protein - gluten - remains. These rusks are intended for diabetics, as well as for those who are obese.

The therapeutic and prophylactic bakery products include the varieties "Protein-Wheat" and "Belkovo-Bran", "Supro" and "Soy" with a high protein content (up to 23%), a low carbohydrate content (16%) and a low energy value - 180 kcal. Instead of sugar, saccharin is added to them. Protein-branded bread is useful for diabetes, obesity and other diseases when a diet with a reduced carbohydrate content is needed.

Bread "Doctor's" with bran also contains a large amount of B vitamins, minerals and fiber. It is recommended for constipation, atherosclerosis and coronary heart disease, cholelithiasis, etc. Protein-free bread contains 0.7% proteins, 2.5% fats, 59% carbohydrates, 230 mg sodium per 100 g of bread, enriched with B vitamins. protein varieties of bread are used in diets for kidney failure.

Salt-free, or chloride-free bread made from wheat flour contains only 52 mg of sodium per 100 g, while other products contain 300-400 mg. Therefore, it is recommended for hypertension, kidney disease.

Bread without protein without salt is also produced, in which, along with a low amount of proteins, there is little sodium (26 mg) and quite a lot of fat (9%). Low acidity buns are used in diets for peptic ulcer disease and gastritis with increased secretion of gastric juice.

They also bake high-calorie buns (330 kcal) with the addition of sugar, fat, milk, eggs. They contain 7% proteins, 10% fats, 57% carbohydrates (including 21% easily digestible). These buns are used in diets for tuberculosis, malnutrition, exhaustion, etc.

Bread varieties with a high vitamin content, for example, "Titan", "8 cereals", are made from 8 types of flour and the same whole and crushed cereals, and completely without yeast.

From grain varieties of bread, made half from flour and half from crushed grains, one can name "Health", "Barvikhinsky" with the inclusion of crushed and whole wheat grains; "Za-rowskiy" with flax and soybean seeds, in the manufacture of which special water is used with the addition of magnesium and calcium; "Rural" and "Old Russian" with grains of sunflower, sesame, flax, as well as wheat, oat, rye and soy flakes; "Prague" bread contains a balanced composition of cereals, oil seeds; Bourget multi-grain rye bread with crushed corn, oat kernels, malt flour, flax seeds, soy bran, sunflower seeds, wheat gluten and sesame seeds; bread based on wheat flour of the highest grade "Fantasy" with corn mixture, sunflower seeds, ascorbic acid and sesame seeds. Onions, tomato mixture and spices give the Exotic grain bread a unique taste.

"Elite" bread can be considered truly unique - it consists of more than half of sprouted rye grains. Sprouted grains contain a maximum of substances necessary for the formation and development of a plant, which are very useful for the human body. Vitamin C appears in them, the content of B vitamins, vitamin E, dietary fiber increases, the concentration of iron, calcium, phosphorus, magnesium and other mineral elements increases. A factor that suppresses the aggressive action of carcinogens was found in the germinated grains.

The basis of rye-wheat bread "Fitness" is made up of sprouted grains - soft and friable, when baked they give this bread a special juiciness, it stays fresh for a long time.

Jerusalem artichoke has been added to the Solnyshko bread recipe. And "Ryabinushka" bread is enriched with iodine - it is recommended by the Ministry of Health of the Russian Federation to all population groups to prevent iodine deficiency and the risk of thyroid and cardiovascular diseases.

For various diseases, nutritionists recommend the following types of bread.
• For diseases of the cardiovascular system, wheat bread made from flour of the 1st and 2nd grades, bran, "Doctor's", bread with iodine, lactose is useful.
• For atherosclerosis, bread with soy and buckwheat is recommended to lower cholesterol levels.
• Salt-free bread is useful for hypertension and kidney disease.
• Protein-free bread is specially designed for people with kidney or liver failure.
• Bread with a high protein content and low carbohydrate content is recommended to be included in the diet of patients who have received a burn injury.
• For patients with diabetes and anemia, protein bread and bread with buckwheat are suitable.
• If the function of the liver and biliary tract is impaired, wheat bread made from 2nd grade flour, rye and wallpaper flour, "Doctor's" bread (yesterday's or dried) is useful.
• Bread with iodine, seaweed, lactose is useful for hypothyroidism, diseases of the large intestine.
• Bread with raisins helps to eliminate toxins, normalizes metabolism.
• Bread enriched with beta-carotene is recommended to enhance immunity.
• Bread with addition of carrot or apple powder is rich in pectins, carotene, vitamins and microelements. Such bread is useful for kidney failure: it does not increase the burden on the kidneys.

[BREAD TREATMENT]

BREAD TREATMENT

For a long time in Russia bread was treated for many ailments. In Ukraine, for example, balls of hot crumb of wheat bread "rolled out" tumors of the glands in scrofula. Healers used rye bread to "roll out" other ailments - the disease, as it were, passes on to rye bread.

Below are some simple recipes that are quite effective on your days.

With a runny nose

Place rye bread or a piece of dry bread on the hot stove. When it starts to burn, you need to inhale the smoke through your nose for 2-3 minutes. This procedure should be repeated 2-4 times a day.

With angina
• Dip a slice of white bread in boiling milk, and when the crumb is soaked and cooled a little, take it out and eat. This procedure must be repeated 3 times a day.
• Cut off the dark top crust of rye bread, pour boiling water over it, wrap it in a cloth, attach and wrap it like a compress to the neck overnight. In the morning, the throat will not hurt.

With barley, eye inflammation

Prepare a poultice of rye bread and juice (or mass) of the aerial part of the plantain rolled through a meat grinder.

With migraine

Cut the bottom crust off a loaf of rye bread. Grease whiskey with vegetable oil and attach a piece of rind to each.

For diseases of the stomach
• Toast a slice of white bread with 1 teaspoon of melted butter. When the bread has cooled, place it in a glass of drinking water for 30 minutes. Drink the resulting infusion 3-4 times a day.
• For the treatment of gastric ulcer and duodenal ulcer, pour 1/2 pack (10-12 g) of bay leaves with 1 glass of boiling water and boil for 5 minutes. Grind 3 tablespoons of plantain seeds into powder, mix with the prepared broth. While it is cooling, remove the breadcrumb from 1 loaf of rye bread and mix with 2 teaspoons of pollen and 1 tablespoon of linden honey. Then dilute the crumb with the cooled broth and shape into small, pea-sized balls. Dry them on a preheated clay plate (preferably unglazed, not in the oven!). These balls should be taken 2 pieces 5 times a day in 2 courses of 9 days with a week break. The balls can be washed down with water. During the period of treatment, animal food should be abandoned.

With diarrhea

Toast the rye bread slices and dip in water for a while. Then you need to drink this water.

With skin inflammation

Grind wheat bread, mix with water, add honey until a viscous mass is obtained. Apply this mixture to sore spots several times a day for 15-20 minutes.

With abscesses

Applying the following compounds to purulent tumors softens and opens them, reduces the hardening of adjacent tissues and promotes rapid healing of the wound surface. 3? Back in the 17th century in Russia, in the large collection of medicinal botany "Cool vertograd" ("vertograd" means a garden, vegetable garden, flower garden), it was recommended to apply wheat bread moistened with cherry juice to boils and carbuncles. 3? Carefully chew rye bread, soaking it well with saliva, and apply the resulting mass to the affected area.
• Soften wheat bread with water sweetened with honey, add the juice of some plants with drawing properties (plantain, onion, cabbage) and apply to the abscess.

With herpetic eruptions

Lubricate the affected area 1-2 times a day with a mixture of bread, water and salt. For herpes zoster, compresses with this mixture.

[BREAD FOR A SLIM FIGURE]

BREAD FOR A SLIM FIGURE

Carbohydrates - bread, pasta, sugar and sweets - are most often blamed for the accumulation of extra pounds. This is a fairly common misconception - people refuse bread and other carbohydrates, go on a variety of diets, but if they lose weight, then a little and not for long. Let's try to figure out why this is happening, who is to blame and what to do ... And we will rehabilitate the bread.

Firstly, it is not carbohydrates that are to blame for the appearance of extra pounds, but fats and, of course, the discrepancy between the calories consumed and their consumption.

Studies in the last decades of the 20th century have shown that diets with a minimum amount of fat in food contribute to weight loss, even if the total calorie intake of the diet does not decrease.

Thus, if you really decide to lose weight, and once and for all, the first thing you need to do is not to give up healthy bread, but to reduce the amount of fat in your diet. By the way, did you know that the largest amount of fat we get in a latent form - in sausages, small sausages, confectionery products "invisible" fat is 30-50%.

Secondly, problems in the form of extra centimeters appear not so much from the fact that we eat bread, but from how much we eat it (the recommended daily bread norm for a healthy person is 300-350 g, for those who have a sedentary job, but normal weight, you should limit yourself to 250 g of bread, losing weight should not exceed 200 g, and obese people - 100 g); what we eat with (butter, cheese, sausage, ham, pâté, etc., which, as you might guess, significantly increases the calorie content of each piece of bread eaten); how and when we eat (in front of the TV, carried away by the detective, having a snack on the go, for the company, at a party, tasting dishes in the process of their preparation, finishing after a child or other family members, etc. - as a result, we stop controlling the amount of food eaten) ; and which one (a fresh slice of bread made from high-grade flour is more high-calorie, and is also split and digested much easier and faster than dried bread made from wholemeal flour, with bran or grain).

Thirdly, the psychological factor is also very important - for a person who is used to eating everything with bread, having abandoned it, it is quite difficult to reorganize sharply: without bread he will not feel satiated and, most likely, will begin to "add" other, often more high-calorie foods. As nutritionists say, a qualitative eating disorder leads to its quantitative violation.

Fourth, completely abandoning bread and other carbohydrate-containing products in favor of animal proteins, as recommended by fashionable diets (Kremlin, Atkins, and some others), you "destabilize" your body, disrupt metabolism. As a result, various failures in its work inevitably begin, which leads to illness. For example, excessive consumption of meat with a deficiency of carbohydrates leads to an increased formation of nitrogenous substances and, as a consequence, to an increase in the load on the kidneys and liver, and to disorders of salt metabolism.In addition, excess protein in the diet increases the risk of developing malignant neoplasms.

Carbohydrates are vital as a source of energy in the tissues of the body and especially the brain. This means that by depriving yourself, in particular, of bread, you thereby deprive your brain of the energy it needs so much.

And if you also remember that in order for the weight not to increase after the termination of the low-calorie diet (this is how the body tries to protect itself from a possible repetition of such food "stress" in the future, making reserves for future use), ideally you need to follow a diet all your life, then it is useful for health rejection of carbohydrates can not be called.

Nutritionists around the world still believe that the balance of essential nutrients in the diet of every person should look like this: proteins should be about 17%, fats - 13, and carbohydrates - 70%.

This means that in order to achieve and maintain your ideal weight, you should eat everything, but little by little and in the correct ratio. And you shouldn't give up bread at all.

Moreover, the Israeli nutritionist, head of the dietary department of the Tel Aviv Medical Center, Olga Roz strongly recommends eating bread to lose weight and ... enjoy life.

The results of clinical studies of the dependence of the level of production of the "joy hormone" serotonin on the nature of food, in which Olga Roz took part, showed that "... when the subjects ate a high protein diet, the level of serotonin dropped rapidly, and when they ate bread, the level of serotonin increased, and with it the physical and psychological state of the subjects changed. " Thus, the Israeli nutritionist believes that the bread that those who lose weight refuse to themselves, "... in fact the most satisfying, the most soothing and inspiring a sense of security food." People who follow a high-protein diet become nervous, irritable and depressed, they are constantly drawn to sweets.

Olga Roz has developed and implemented a special bread diet that, "can cope with the problems that cause the body to store fat instead of" burning it "and correct the biological imbalance that makes it difficult to lose weight."

The bread diet consists of two stages.

First stage (2 weeks)
• 8-12 slices of diet (low-calorie) bread per day for women and 12-16 for men (every 2 slices of dietary bread can be replaced with one slice of regular).
• Almost anything can be spread on bread (excluding butter, chocolate, condensed milk, or cream) - it is important to smear it with a very thin, almost transparent layer.
• You can put a piece (very thin!) Of fish (salted or canned), meat, cheese - most importantly, nothing sweet!
• You can eat any vegetables (with the exception of starch-low-content potatoes and cereals) in any form and in any quantity.
• You can eat 3 eggs a week, in any form. Be sure to eat one jar of yogurt (200 g) per day and one serving of fruit (1 apple, pear, 3 plums, etc.); 3 times a week - a portion of meat or fish with vegetables (on this day, the amount of bread should be reduced by 3-4 slices).
• Food should be taken in small portions, but always every 2-3 hours. Even if you don't feel like eating, you can't skip meals.

Second stage (unlimited in time)
• At this stage, dietary bread can be replaced with other foods.
• Every 2 slices of bread can be replaced with 1 cup of boiled legumes or pasta, 2/3 cup of boiled cereals (oatmeal, buckwheat, millet, brown rice).
• Every 2 slices of diet bread can be replaced with 1 boiled potato, 1 cob of corn, sometimes 3-4 tablespoons of breakfast cereals, 1-2 tablespoons of muesli, 2 diet crackers.
• Vegetables, as in the first stage, without restrictions, it is also obligatory to eat 1 yogurt a day.
• You can eat soups, fish, lean chicken, eggs or meat, and olive or rapeseed oil 3 times a week.
• The amount of fruit can be increased to 3 servings per day.
• It is also imperative to eat small meals every 2-3 hours.

[BREAD EQUIPMENT]

BREAD EQUIPMENT

Bread accompanies us all our life. We are so used to it that the question of. how to eat bread correctly may be puzzling. Meanwhile, there are certain rules of "bread" etiquette.

• Bread is never taken with a fork - you need to take it with your hand from a common plate and put it on a pie plate, which is specially designed for bread (it is located to the left of the counter plate).

• Bread is never bitten off from a whole piece - small pieces of bread should be broken off the slice (or bun) with the fingers of your left hand and sent to your mouth. In this case, the fork must be placed on the edge of the plate with the prongs up (you do not need to put the knife).

• You cannot crush the bread into a plate to pick up the sauce, and you also cannot collect the sauce with a slice or crust.

• To spread butter on a slice of bread, use a special butter knife to transfer a piece of butter from a butterdish or plate onto your pie plate. A slice of bread, also lying on a pie plate, must, while holding the fingers of your left hand, spread with butter (with pate or snacks), but not whole, but only the part that you are going to bite off - a whole slice of bread should be eaten with a fork and knife. If there is no pie plate on the table, the bread is placed on the edge of the snack plate.

• Do not spread butter on a slice of bread while holding it in the palm of your hand.

• Before spreading a piece of bread with jam (or honey), you must first cut it into oblong pieces, and then spread them as you use it.

And finally - the "golden" rule of combining bread with other products:
fatty foods should be eaten with rye bread,
lean - with wheat.
Vegetables and greens go great with any bread.

[WHEN BREAD IS POISON]

WHEN BREAD IS POISON

Despite the fact that more than one generation has been singing well-deserved praises to bread, one should also be aware of the danger it can pose to health. In some cases, bread may be not only unhealthy, but extremely harmful.

Bulka is the enemy of men

Scientists from Harvard University, writes the journal "Annals of Internal Medicine", have found that foods such as white bread (and other products made from wheat flour), red meat (beef, lamb), high-fat dairy products contribute to the development of diabetes in men. in adulthood.

Among men over 40 who prefer such a "diet", the number of patients with type II diabetes mellitus is 60% higher than the average. And with concomitant obesity, the risk of developing diabetes increases 10 times.

Therefore, men of "solid age" are advised to eat whole-grain rye bread with grain additives, fish and poultry, as well as more vegetables and fruits.

"Bread" myopia

Today about 30% of the population of European countries suffer from myopia (myopia). Research from the University of Sydney and the University of Colorado has suggested that bread may be to blame for myopia. They believe that excessive consumption of bread as a child is much more dangerous than reading too close, in poor lighting, or watching TV and playing games on the computer. The fact is that bread contains a lot of carbohydrates, which significantly increase the level of insulin in the blood, which, in turn, leads to a decrease in the amount of insulin-like hormone-3, as a result of which the normal development of the eyeball is disrupted - it is excessively stretched.

The lens "cannot" focus light on the retina, the focal point is in front of it - this is called myopia.

In support of this conclusion, data are presented that the incidence of myopia in patients with type 2 diabetes mellitus and obese patients is significantly higher than in the rest, and both of these diseases are associated with increased levels of insulin in the blood.

In addition, it was noted that in children whose diet includes more protein foods, myopia develops more slowly than their peers - lovers of buns.

Poisonous Bread Protein - Celiac Disease

Wheat, rye, barley and oats and, of course, bread contain a special type of protein - glutea, for the breakdown of which a certain enzyme must be produced in the body. If there is none, a disease of the small intestine occurs, which is known as cereal protein intolerance, or celiac disease (from the Greek word koiliakos - intestinal). In the writings of the founder of Russian pediatrics, Nil Fedorovich Filatov, back in 1896, a similar condition was called "chronic intestinal catarrh".

Celiac disease is a genetic disease, but it can manifest itself at any age, although most often the first symptoms appear after the introduction of foods containing glutea into the child's diet (semolina or oatmeal, infant formula, which includes wheat flour, etc.). In order for celiac disease to actively manifest itself, a combination of three factors is required: heredity, gluten intake from food and a trigger mechanism (this can be emotional stress, viral disease, surgery, etc.).

The protein of cereal gluten (more precisely, its component is gliadin), getting into the gastrointestinal tract, causes atrophy of the mucous membrane of the small intestine and the villi with which it is lined and which greatly increase the area of ​​absorption of all food components. As a result, malabsorption syndrome (malabsorption) develops, the composition of the normal microflora of the lower parts of the small and large intestines changes, allergic reactions, hypovitaminosis, autoimmune diseases develop, and the functioning of the nervous system is disrupted.

The manifestations of celiac disease and its complications are very diverse - for this it is often called the "great mime". The main symptoms of the disease are abdominal pain, diarrhea or persistent constipation, vomiting, an increase in abdominal circumference, stunted growth and weight, bone pain, spontaneous fractures, aggressive behavior, withdrawal, apathy, depressive conditions, mental retardation, skin itching, allergic lesions of the skin and respiratory organs, frequent viral diseases, anemia, nose or other bleeding, very rarely - obesity.

However, there is practically not a single symptom that would occur in absolutely all patients with celiac disease, and the symptoms that exist are expressed in varying degrees, which significantly complicates the diagnosis of this disease. With unrecognized celiac disease in an organism that has been intoxicated with gliadin for a long time, such severe immune diseases and disorders develop as insulin-dependent diabetes mellitus, mental retardation, chronic hepatitis, rheumatoid arthritis, thyroiditis, adrenal insufficiency, stomatitis, intestinal ulcers, gastrointestinal tumors and oral cavity tumors intestinal tract, infertility and gynecological diseases, cardiomyopathies, epilepsy and schizophrenia, the risk of cancer of the oral cavity, intestines and esophagus increases by 78%. An adult or a child can be treated for a long time by a gastroenterologist, pulmonologist, allergist, endocrinologist, immunologist, cardiologist and other specialists, not suspecting that the cause of all his ailments lies in liadin intolerance.

According to the data available today, the prevalence of celiac disease in the world is on average 0.5-1.0%. It is extremely rarely detected in Africa, Pony and China, which is most likely due to other food traditions in Europe and America - in these countries, the use of wheat, rye, oats, barley and their products is very insignificant.

The mainstay of treatment for celiac patients today is a strict life-long gluten-free diet.

Products containing gluten are completely excluded from the diet: white and black bread, buns, pies, crackers and dryers, pasta, confectionery (cakes, pastries, cookies, waffles), cereals made from wheat, rye, barley and oats (including semolina, pearl barley, wheat, "Hercules"), breaded dishes, dishes and products with bread crumbs, as well as any products in which wheat or rye flour can be added as a thickener or one of the ingredients (purchased cutlets, sausages, sausages , canned meat and fish, soy products, mayonnaise, ketchup, sauces, vinegar, instant dry soups, bouillon cubes, beer, kvass, vodka, malt extract, instant coffee, cocoa powder, yogurt, sweets, ice cream). In addition, certain cosmetics (including creams, certain types of toothpaste, and lipstick) contain gluten, as well as glue on stamps and envelopes.

Rice, buckwheat, corn flour and cereals are allowed. It is possible to prepare confectionery - cakes, pastries, cookies from soy, rice flour, potato and corn starch (recipes are given at the end of the book). It is recommended to consume gluten-free foods specifically designed for celiac patients. On the labels of such products, there is a symbol accepted throughout the world - a crossed ear.

It should be remembered that even 100 mg of wheat flour causes atrophy of the mucous membrane of the small intestine in a celiac disease patient, and its recovery does not occur earlier than six months after the beginning of strict adherence to the diet.

If the diet is not followed, even despite the apparent improvement for a long time, intestinal damage progresses, other organs and systems are involved in the process, and the above diseases and disorders develop further. The risk of developing these diseases is significantly reduced after 5 years of strict gluten-free diet.

Well, for a month now, I got a bread maker and, accordingly, my own, homemade bread.
I have something to note about this.

Some time ago, my digestive tract and I signed an agreement not to consume meat. That is, I kakbe and tried to object, but the gastrointestinal tract was relentless - no meat!
Ok, why can't you do for the sake of your beloved, but then another trouble arose - having piled up cabbage, beans, carrots, we all walked with my digestive tract and licked our lips - what else to use? Sweets, nuts and other dried fruits were used, and the home scales shook the arrow reproachfully.

Actually, the gastrointestinal tract knocked me down on the bread maker again, having read delicious recipes on the Internet. The scales tried to bleat something about the figure, but we with the gastrointestinal tract defiantly did not listen to the scales.

And for a month now, we have been baking and eating bread with the gastrointestinal tract, or rather, I bake, and he eats. We did not eat store-bought bread, it was not tasty for us.
During this month we have lost weight. Once again - we have lost 2 kg !!!!
It turns out that by adding a slice of bread to cabbage, carrots, etc., we completely got rid of the desire to eat something else.

And what I actually wanted to say.
Thank you!
My digestive tract joins!

[Is hot bread harmful]

Here's what information can be found in the open spaces

Is hot bread harmful
Doctor, my daughter loves fresh crumb very much when the bread is still hot. How correct is this and is hot bread harmful?
- You know, as a child I was also very fond of hot bread, and everyone told me that it was harmful. But then no one was able to explain to me what caused this harm. And when, as a medical student, I asked my nutritionist teacher if this was really so, I got the answer that this is a very common misconception that has come down to us since the 18th century. The doctors of that time based it on one tragic case, when a very hungry child ate about three kilograms of freshly baked bread and died, death of course most likely came from volvulus and hot bread became only an indirect factor.

I believe that your daughter is not hungry enough to eat so much bread, so let her eat to her health.

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The harm and benefits of bread. Is bread good for you?
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"Maybe there were times when bread could still be called useful and safe, but that's what bread is now, and I tried to figure it out."
"But best of all learn how to bake bread at home by yourself."