Theoretically, it is possible to completely abandon bread on one condition - the body fully receives the beneficial substances contained in it from other food products. In practice, nutritionists do not recommend completely eliminating bread from the daily diet. There are several reasons for this.
Bread is a source of vitamins and minerals
Bread is rich in riboflavin, niacin, thiamine, biotin and other B vitamins, many of which are available in a form of digestibility rarely found in other foods. B vitamins are able to influence the regulation of the functions of the nervous system and provide protection from stressful situations, therefore, a complete refusal to eat bread increases the risk of developing neurological diseases and depressive conditions. Hot temper, fatigue, irritability and tearfulness - all this can indicate a deficiency in the body of vitamins of group B. Bread contains vitamin E, which is necessary to regulate DNA synthesis and stabilize erythrocytes and muscle tissue. In addition, it is a powerful antioxidant that prevents premature cell aging.
Bread contains in considerable quantities such minerals as magnesium, potassium, phosphorus, sodium, vanadium, manganese, cobalt, etc. It is characteristic that, for example, vanadium in a free state does not occur in nature at all, it belongs to the category of scattered and is contained in the earth's crust and in natural sources, therefore it is present in few foods. Meanwhile, its role in the human body is very significant, because he is an active participant in many reactions, normalizes metabolic processes. So it is in bread that vanadium is most fully represented. Knowing this and not eating bread is simply unreasonable.
Complex carbohydrates
Bread is a carbohydrate product. Depending on the variety, it contains 40-50% carbohydrates, and this is what scares people who dream of losing weight and diabetics. But with a lack of carbohydrates in the body, the synthesis of serotonin is disrupted - an important hormone and neurotransmitter in the brain (it is called the hormone of pleasure). Serotonin deficiency leads to impaired brain function and an inability to withstand stress. What to do? Nutritionists are unanimous in their recommendations - exclude simple carbohydrates from the menu and include complex ones. Simply put, prefer bread to cakes, cakes and cookies. The carbohydrates in bread are classified as complex. It is unusual for them to be deposited on the waist, hips and buttocks with layers of fat. But they provide the body with energy, prevent anemia, diabetes and other diseases.
Alimentary fiber
Due to the presence of dietary fiber, which is found in large quantities in wholemeal, bran and whole grain bread, it is possible to establish normal bowel function, and at the same time remove toxins and toxins and reduce blood cholesterol levels. Bread made from premium wheat flour does not contain dietary fiber.
Which bread is a friend and which is an enemy
Today the stores offer a rich assortment of bread - rye, wheat, with bran, whole grain, with all kinds of additives (raisins, seeds, onions, caraway seeds, malt, sesame), unleavened, yeast, etc. There is also bread for special purposes: iodized, with a high iron content, etc. And there is only one type of bread that nutritionists dislike. This is white bread made from premium wheat flour. During the production of this flour, the most valuable thing is removed from the grain - the shell and the germ. Calories and starch remain. Such bread is a source of "fast" carbohydrates. Yes, it is extraordinarily tasty, you can sometimes eat it … as a delicacy. And in dried form, it is shown as a dietary product for inflammatory diseases of the gastrointestinal tract, because has less acidity and is easier to digest than rye bread.
The undoubted benefits of bread
Bread is a useful product in all respects. It is necessary to eat it, and sometimes it is simply necessary. It should only be borne in mind that healthy bread means the "right" product. Namely - made from rye flour or a mixture of rye and wheat. The ideal bread that brings health is whole grain, with bran, with the inclusion of cereals and natural additives (oat and buckwheat flakes, raisins, seeds). It is no coincidence that a person can live long enough on black bread and clean water without harming his health.
Restrictions on the consumption of bread
In some diseases, the consumption of bread must be limited (for example, in diabetes mellitus), and in others, it should be excluded altogether. So, you cannot eat bread with gluten enteropathy, because people with it cannot tolerate gluten, a protein found in grains. Bread made from wholemeal flour and bran with peptic ulcer is contraindicated. Fortunately for the sick, manufacturers today produce special types of bread: gluten-free, diabetic, protein, etc.
