Whole-grain bread - what is its benefit for the body?

Bread from whole grains differs from conventional cooking technology and, accordingly, appearance: its slice is heterogeneous. As its name implies, this bread is prepared from whole wheat flour, ground Without waste of grain. Often such bread does not contain yeast. Instead, they use special starter cultures: cereals (oat, rye, wheat), hop, dairy. Such baking is much more useful for health - conversations about the dangers of yeast have been conducted by scientists for many years. In addition, it lasts longer: unleavened bread does not stale for a long time.

The use of whole grain bread for the body is, first of all, in the high content of active substances in it: vitamins (E, group B), trace elements (iron, zinc, magnesium, manganese, copper, iodine, selenium, calcium, etc.), organic acids, Enzymes. It is especially useful to cook such bread from sprouted grains - after all it is during germination that the biological resources of grain are activated. Some of the useful substances are lost as a result of heat treatment, but the fact remains: whole-grain bread, especially from sprouted grain, is much more useful than usual. In addition, whole grain baking is rich in dietary fiber, which plays a big role in digestion. Dietary fiber is not absorbed by the body: in the intestine they swell and literally draw in the accumulated toxins. They contribute to the cleansing of the body, playing the role of a kind of "brush" for the intestines, in addition, stimulate peristalsis: in many cases it is enough simply to replace ordinary bread in the whole-grain diet in order to permanently forget about the habitual constipation.

Bread from whole grains is used in dietary nutrition. It is indicated for cardiovascular diseases, diabetes, atherosclerosis, obesity. During the experiment conducted by a group of American scientists, there was a steady decrease in weight in those subjects who, instead of regular bread, consumed whole-grain foods. His daily norm is 3-4 pieces - as a rule, he is quite hearty, and eating it a lot just will not work. However, it should be remembered: those who suffer from certain diseases of the gastrointestinal tract (gastric ulcer, gastritis, enteritis, pancreatitis), this bread may be contraindicated, so it is better to consult a doctor before eating it. To children, whole-grain bread can be given starting from two or three years of age, and until then it is better to use more delicate pastries.

Some people prefer to cook whole wheat bread themselves, pre-germinating grains. However, the work on their grinding is only possible with a powerful combine - the usual one can easily fail. Keep in mind: the fermentation process of the yeast test will be longer, so be patient. It is recommended to put the dough from the germinated seeds in a cool place for 10-12 hours. Bake such bread at a temperature of 210-220 degrees for 40-60 minutes.

The desire to prepare this product is independently connected with the fact that the whole-grain bread sold under this name in Russian stores often has nothing to do with whole-grain bread - usually it is simply baking with the addition of seeds of different crops (flax, sunflower, Sesame and others). It is clear that the benefits of such bread are not great. Therefore, deciding to buy a really useful bread, whole-grain , you need to carefully study the composition of the product - in the norm it should be reflected on the label. It is better to give preference to the products of producers specializing precisely in the production of eco-baking - tasty, healthy, healthy and prolonging life.