"Bread is the head of everything!", "Lunch is empty if there is no bread." These and many similar sayings reflect the great role that bread has played in Russia from time immemorial. And nowadays, bread continues to be one of the most important foodstuffs.
Not only many villagers, but also some townspeople still prefer to bake bread on their own, because this product is especially tasty while it is still quite fresh and warm. But there are more and more claims that fresh bread can be harmful to health. Is it really?
Why fresh bread is poorly digested by the body
Fresh bread can really harm human health. The fact is that completely fresh bread pulp is poorly chewed, often rolls into lumps, which are moistened with saliva and gastric juice only superficially, without penetrating inside. Therefore, this product is not completely digested (especially if the eaten bread was still warm). In the intestines, the partially digested pulp of bread undergoes a fermentation process, due to which a large amount of carbon dioxide is released. That is why, after eating fresh bread, bloating, pain, and cramps in the intestines can be noted.
In addition to carbon dioxide, bread starch is converted into ethyl alcohol under the influence of bacteria in the intestinal microflora. And the products of his metabolism are also unhealthy.
Therefore, with all the indisputable taste advantages of fresh bread, it is better not to eat it. You need to wait until it becomes a little more stale, or dry it in the oven, toaster. Then the bread will be digested much faster and easier, which will benefit the body.
What can be the harm from fresh bread
In the old days, for the preparation of the dough from which bread was baked, only natural starter cultures based on fermented milk whey, barley or rye malt, pieces of fermented old dough, etc. were used. Such starters brought only additional benefits to the finished product, enriching it with fiber, vitamins, and microelements. Now, synthetic yeast is used in grain production. Such yeast made it possible to reduce the cost and speed up the baking process, which is very important for a large production volume.
Many scientists argue that such yeast is harmful to health, inhibiting the intestinal microflora and contributing to a number of diseases of some body systems. And in combination with the problems described above from incomplete digestion of fresh bread, this harm can be further exacerbated. Therefore, it is better to eat slightly stale or dried bread.
