What kind of bread should I choose?

Choosing the Right Bread – A Key to Good Health

Today, there's a wide variety of bread in stores: sourdough, whole grain, or regular white bread. However, each type affects our health differently.

During the pandemic, many people became interested in sourdough bread – it contains only flour, water, salt, and a natural leavening agent called a "starter." Though time-consuming to prepare, this process gives the bread a unique taste and health benefits. The slow fermentation breaks down proteins and carbohydrates, making digestion easier, helping regulate blood sugar, and feeding beneficial gut bacteria.

In contrast, supermarket white breads are often produced using the "Chorleywood" method. This process was developed for fast and cheap industrial-scale bread production. However, it involves numerous additives – emulsifiers, preservatives, and sometimes even substances harmful to health. Such bread is classified as an ultra-processed food (UPF). According to statistics, about half of our average diet consists of such products.

Another healthy alternative is whole grain bread. It retains all parts of the wheat grain (bran, endosperm, and germ). This bread is rich in fiber, vitamins, and polyphenols. It improves heart health, helps regulate blood sugar, and reduces hunger.

Recently, scientists have been working on creating healthy bread that looks like white bread. It includes chickpeas, grains, beans, quinoa, and other nutritious ingredients. These types of bread are expected to hit the market soon.

Conclusion:
Healthy bread is not just about taste but about conscious choice. If possible, choose sourdough or whole grain bread. When buying bread in a supermarket, check the ingredients and avoid unfamiliar chemical additives. Every slice of bread is a step toward a healthier life. Read 'Zamin' on Telegram!