For many people, bread is a staple food. It is believed that giving up bread is good for health, but this product has many valuable properties for the body, according to the Medi Forum website.
Cellulose: Different baked goods contain different amounts of fiber, usually at least 1 gram per serving. Provides satiety and controls sugar levels. The insoluble fiber in bread is very beneficial.
Prebiotics: fiber has another useful property – they act as prebiotics. We have beneficial bacteria in our bodies called probiotics, and prebiotics help them maintain a healthy balance in the gut, that is, they simply nourish them.
Protein: You need to make sure you have adequate protein in your diet. There is not much of it in bread, but it does contain a small amount of fat. Protein reduces appetite, increases muscle mass, and maintains bone health.
Microelements: Iron in bread helps produce certain hormones and oxygenates muscles, thiamine converts nutrients into energy, riboflavin helps with cell function and energy production, niacin provides energy from food, and calcium strengthens bones and teeth.
Folic acid: Folic acid is sometimes added to bread. It promotes cell division, aids in the maturation of red blood cells, stimulates other metabolic processes, and contributes to DNA repair and synthesis.
Nourishing the body: Not all carbohydrates are bad. They include three components – starch, fiber and sugar, divided into simple and complex. Starch and fiber are complex carbohydrates that give us energy.
Fats: Bread is generally free of trans and saturated fats, which are unhealthy. Eating fat increases cholesterol levels, which means the risk of cardiovascular disease.
Scientists from the American Institute for Cancer Research have found evidence that whole grains and foods rich in fiber reduce the risk of developing gastrointestinal tumors.
The hidden truth… Bread is good for health
