Corn bread

                                                       IS BREAD GOOD FOR HEALTH?

Bread has been at the heart of our diet for more than 6,000 years. There is a theory that European civilization developed rapidly precisely because of the use of bread Cutting this nutrient off the menu can cause damage to the body Excluding carbohydrates from food is one of the main measures for those who want to lose weight. Restrictive regimes are dangerous because they cut – either partially or totally – fundamental nutrients, such as vitamins, amino acids and minerals, and with this, future nutritional deficiencies in the body can occur. A meal is considered healthy when it includes different food groups: carbohydrates, proteins, fats, minerals, vitamins and fibers. In addition, it must be balanced in quantity and quality. The ideal diet comprises variety, balance, moderation and pleasure. Carbohydrate’s main function is to provide energy for the body. Commonly found in pasta, breads and cereals, it is essential for muscles, and when consumed in an adequate amount, it does not cause an increase in body fat. Its exclusion from the menu is inappropriate because the type of weight loss caused is not healthy, since the body starts to use lean mass as an energy source. And the damage to health is even greater for those who practice physical activities The dietetic and nutritional properties of bread Low fat content: Bread today contains only 1% lipids, unsaturated fatty acids beneficial for the organism. These include linoleic acid, which plays a preventive role in cardio-vascular diseases. Some types of sandwich bread, improved cakes and rusks often contain added fat. Slow carbohydrate content: In our diet, it is important to distinguish between rapid-absorption carbohydrates (sugar, honey, fruit) and slow-absorption carbohydrates (mainly starch, which is found in starchy foods and bread (55 g for every 100 g). Slow carbohydrates produce a longer lasting satiety effect, a benefit recently rediscovered by sportsmen and women who ensure they have a high intake prior to training or prolonged exertion. Fibre content: Bread contains varying amounts of dietary fibre depending on the type of flour used: 0.3% for white bread to over 1.5% for so-called wholemeal bread. Fibres, which are not assimilated by the organism, promote intestinal transit, while eliminating other substances and thus making some of the ingested calories ineffective. Vitamin content: Bread is a source of B vitamins and magnesium, phosphorus, and iron, which promote growth and fight against cell ageing. (Wholemeal bread contains 3 times as much magnesium and Vitamin E as white bread). Protein types: Bread is a source of vegetable proteins, which are low in fat and excellent for building muscle tissue.