Why can't you eat fresh bread? Is flour baking harmful to the body: we analyze the pros and cons

Reflections on whether baking can bring not only extra pounds, but also benefits, have become more than relevant. Most often we think about it in the cold season, when we are drawn to hearty and sweet.

For the sake of economy, modern manufacturers of flour products began to use all kinds of substitutes that do not benefit human health. As a result, there is a blockage of blood vessels and heart problems, diabetes and high cholesterol in the blood. But can baking be healthy?

Why is baking bad?

Baking, however, like any other product, can harm the body, exactly as well as benefit. It all depends on the quality of the product and its portion. Why can baking be harmful?

• the use of hydrogenated oils in cooking. Such oils are used to keep the product as long as possible. Thus, baking turns into a source of unhealthy fats, which cause clogging of the arteries.
• adding refined sugar. It does not matter which type of sugar is used for cooking: white, powdered sugar or brown sugar. This product has empty calories that make you want to eat more than one piece of cake.
• using processed white flour. Such flour is used quite often in baking, which makes it quite fluffy, voluminous, light and airy. Experts believe that such flour does not provide the body with any nutrients. The only thing that white processed flour can provide is starch and extra calories.

It should be recalled that high-quality and proper baking should not be high in calories.

How to make baking healthy?

In order to prepare healthy pastries, it is necessary to use only natural, fresh and healthy ingredients:

• using coconut oil and grapeseed oil. These oils are distinguished by their naturalness, purity and environmental friendliness. Moreover, they are able to heat up to high temperatures without denaturing the fats they contain. Experts note their positive effect on the human body. Coconut oil is able to deliver to the body those substances that are beneficial for nails, hair, skin and internal organs.
• adding cane sugar, maple syrup, honey and dried fruit. These products can be used to make any sweet. Cane sugar is perfect for making gingerbread and cookies and is a great alternative for brown sugar lovers. Maple syrup adds a mild sweetness, so it is also recommended to add to cookies and cakes. If you want to completely give up sugar, in this case, dried fruits will come in handy.
• using spelt, kamut and oatmeal. Rich in fiber, protein and vitamins. Moreover, they can be an excellent substitute for white wheat flour.

By replacing harmful ingredients with healthy ones, baking can be made not only tasty, but also rich in vitamins and other useful substances.

Where to buy healthy baked goods?

You can buy pastries at Korporatsiya.ru. If you want to cook healthy pastries yourself, then the company can also buy rice flour and various food ingredients, for example, dextrose monohydrate. To place an order, you must call the phone number listed on the site, or send an application via the Internet.

Is it true that it is greatly exaggerated or was it invented by plump girls to lose weight? After all, French women eat croissants for breakfast every day and remain the thinnest in Europe! Should our compatriots eat buns at least sometimes? And vice versa: how to stop overeating pastries at work, on vacation and just at home watching TV?..

Baking and its components

Let's start with the fact that the body can not do without carbohydrate food, which includes baking, in general. The brain feeds on glucose, obtained precisely as a result of the breakdown of carbohydrates, and it is this fuel that is the main fuel for the nervous system. No wonder sweets increase mood and emotional tone. But at the same time, carbohydrates, when consumed in excess, can bring with them extra calories that the body, as a thrifty host, reserves in reserve - in the form of fat on the waist, hips or legs. So is it worth consuming pastries, or is the benefits of pastries really nothing more than a myth? It is difficult to say unequivocally, since baking is such a broad concept, which includes a lot - from dark bread to the most delicate airy cakes. And each of these products has both undoubted pluses and obvious minuses.

Proper bread

If you consider the diet of any therapeutic or properly formulated diet, you will always find bread or baking elements in it. However, the amount of carbohydrate foods in the diet should be rational so that all the calories of baked foods that enter the body have time to be processed.

The next question always arises as to which bread is more correct to choose, which of the varieties will be the most useful and easily digestible. For many centuries, people have made pastries based on traditional recipes based on a fermentation process, which is caused by repeated kneading of the dough or by adding specific starters to the dough. Such a dough was placed in heat where it suited. Such bread was healthy, it did not spoil for a long time and had a number of nutritional advantages. The fermentation process creates a natural breakdown of wheat carbohydrates, resulting in the formation of carbon dioxide bubbles, which gives rise to the dough and porosity. The nutrients of the dough are transferred into an easily digestible form, without straining further digestion. Such baking helps to increase the body's resistance, improves immunity, stimulates the formation of beneficial microflora in the intestines, removes carcinogens and toxins.

Yeast-free baking is based on a different principle, lactobacilli are involved in the process of nutrient transformation, which leads to the preservation of a large amount of B vitamins, helps in resistance to infectious diseases and improves well-being, and this is the most basic without yeast. Yeast-free breads are made from whole grains, coarsely ground or crushed. Such baking stimulates digestion and bowel movements, creating the effect of natural cleansing.

Sweet pastries

The taste and aroma of buns, buns and pies has been familiar to us since childhood. These products are so tasty and attractive because they have three main ingredients - sugar, eggs and fats. On the one hand, these components make the pastry tender and delicious, on the other hand, they saturate it with calories. It must be remembered that the more fats and eggs in the baking composition, the tastier and more aromatic it will be. And, alas, the less useful will be in its final composition. Why is that? Slow carbohydrates (starches) of bread, the body processes for several hours, gradually breaking down and assimilating them. But sugar and fat components are a source of fast carbohydrates, which sharply increase blood glucose levels and ultimately lead to excess calories and excess weight. How then to be? Completely forget about sweet buns and buns? No and no again!

Rules for the consumption of baking

Of course, without harm to the figure and health, you can eat a little pastry, while it is worth making special pastries - with the addition of a minimum amount of fat and only natural ingredients. Baking should contain exclusively butter or vegetable oil, no transgenic fats in the form of margarine, etc. In addition, you should pay attention to the fillings - these can be meat, fruit, vegetable and cottage cheese, they reduce the calorie content and harmfulness of baking.

It is worth categorically refusing baking fried in boiling oil (brushwood, pies) - this is a concentrate of fat and carcinogens, a severe blow to the liver and a provocation for the pancreas. Give up powders, egg coating and icing - this will significantly reduce the calorie content of harmfulness.

Remember: baked goods are a concentrate of carbohydrates and calories, the excess of which will not do you good. Therefore, it is worth eating such high-calorie dishes in conditions of active calorie expenditure. You and I know that the body assimilates calories most fully and actively before lunch, so for breakfast you can afford a delicious bun with coffee or tea, eat a croissant, a bun or even a piece of cake. (But don’t overeat and try to cram in your daily carbs since all the calories are absorbed in the morning! Stop at one bun or one cake, a small piece of cake and be sure to eat slowly, enjoying each piece).

Fresh bread, so fragrant and pleasantly hot, instantly excites the desire to enjoy a crispy crust. It is bread that is considered the basis of nutrition all over the world. But what is the best way to use it? Recently, more and more often one can hear opinions that fresh bread does more harm to the human body than good. Eco-life website decided to figure out what it is connected with.

It's all about how our digestive system works. Among us there are very few (if not more) people who approach the process of chewing food with all responsibility. All the rest do not spend much time on it, which in the case of fresh bread develops into a problem. Freshly cooked bread rolls into lumps that the gastric juices are not able to digest, which can even cause indigestion as a result.

In addition, hot bread just taken out of the oven is not really fully cooked yet. Cooking processes continue inside the product until it cools completely to room temperature. Therefore, when you eat a piece of fresh bread, the process of fermentation begins in the intestines. Bread starch breaks down into alcohol and carbon dioxide, harmful microbes are activated. Such processes inside the intestines can cause discomfort, bloating and pain.

All this can be avoided by eating yesterday's bread or even dried to crackers. This is possible due to a significant decrease in the acidity of bakery products due to the evaporation of volatile organic acids. As a result of the drying process, bread from high-calorie turns into dietary.

artificial ingredients

The purchased goods produced by local bakery plants, unfortunately, no longer have the quality that was before the invention of such a synthetic material as thermophilic yeast by man. Moreover, these substances are not able to affect the health of our body in the most favorable way. This influence can manifest itself in the formation of stones, digestive disorders, imperfections of the lymphatic system, and even in the aggravation of the neuropsychic state.

Pastry usually refers to fluffy, delicious buns, cheesecakes and stuffed pies, eaten as a treat. Adults love them and kids love them. Is this food good? We will discuss this today.

The role of baking in the diet

To begin with, the body cannot do without carbohydrate foods, which include bakery products. The main source of energy is glucose, obtained as a result of the breakdown of carbohydrates. It nourishes the brain, serves as fuel for the nervous system, and in case of hard work or a disturbed diet, it allows you to quickly satisfy your hunger and restore strength.

In many cases, baking turns out to be a supplier of useful micro and macro elements, especially when dried fruits, spices and berry jams are used for the filling. Traditional rolls contain vitamins B1, B2, PP. In small quantities, the following substances are present:

- sodium,

- calcium,

- magnesium,

- phosphorus,

- iron.

Finally, rich sweets improve emotional tone and improve mood. It is so nice to feel their aroma and pamper the taste buds.

What deliciousness. But how harmful are they?

Video: What is the harm of sweets and how to stop craving sweets?

Negative features of baking

The medal also has a “shadow” side. And in this case, it is much darker and more embossed light. In excess, flour products bring extra calories. And the body, as a thrifty host, deposits them on the waist, hips and sides in the form of fatty layers. For people who lead a sedentary lifestyle and fear for their figure, buns and loaves are a serious obstacle to slimness.

This is the picture as a whole. Now let's talk about particulars, namely the ingredients. Modern factories and combines are guided in the production process not by current standards, but by independently developed recipes. Often they bake products based on ready-made factory dry kits, which include a huge number of synthetic and dangerous additives. Let it be harmful for the consumer, but it is convenient and beneficial for the seller.

Margarine

Margarine is an emulsion mixture of natural and modified vegetable oils and animal fats. Its danger is in the presence of trans fats, which are attributed to carcinogenic properties, are called the cause of cardiovascular diseases, diabetes, allergic reactions, decreased immunity and deterioration of blood composition.

But there is a way out. This component will replace rustic butter, and in some types of dough (custard, yeast) - refined pomace from sunflower, corn, rapeseed, etc.

Baking powder

This component is necessary to give products friability and splendor. But if it is made on the basis of phosphates, it poses a danger to the stomach (it provokes ulcers and erosion), causes a lack of phosphorus and calcium.

Sugar

Sweet, delicious, but healthy?

Most flour desserts are high in sugar. After cooking, a product with a high glycemic index is obtained, which dramatically increases blood glucose levels. This is one of the reasons why muffin lovers are at risk for:

- diabetes,

- milkmaids,

- obesity.

In addition, too sugary products are harmful to the teeth.

Yeast

Baker's yeast - a type of biological dough baking powder - a unicellular fungus without a mycelium. The product is controversial. Some insist on its usefulness, others give arguments about harmfulness. The arguments of both sides seem convincing, but who is right remains unclear. The main "phobias" concerning these microorganisms are as follows:

1) Once in the human digestive system, yeast begins to “steal” carbohydrates, vitamins and minerals necessary for their life from human food. The result is a deficiency of elements in the body.

2) Aggressive fungi multiply exponentially. They create a putrefactive environment and disrupt the balance of the intestinal microflora in the direction of "bad" bacteria, which leads to a weakening of the protective functions. Assimilation of foodstuff also worsens. There is a dysbacteriosis, problems with the pancreas and liver.

3) Increases acidity, which contributes to chronic fences, the formation of ulcers and gastritis, gallstones. The body tries to normalize the acid-base balance by drawing calcium (an alkaline element) from the bone tissue. Therefore, baking, in theory, can become an indirect cause of bone fragility and osteoporosis.

4) As a result of alcoholic fermentation, toxic substances are formed: diacetyl, acetoin, butyric aldehyde, isoamyl, etc. These compounds are responsible for the taste and smell of flour products. In small quantities they are not dangerous.

An alternative to factory yeast will be natural analogues from hops and rye starter cultures.

Vanillin

Vanillin is a synthetic additive with a characteristic pleasant aroma. In certain cases, it provokes allergic reactions and even skin irritations, up to the development of contact dermatitis, pigmentation and eczema.

In the manufacture of this powder, coumarin is often used - a carcinogen that has a destructive effect on liver cells. At the same time, the person feels heartburn.

How to refuse baking and what to replace it with?

Refusal of white bread and muffins is an important step towards health. For some, such a decision is easy, and some simply cannot overcome themselves. It's hard to beat the habit of eating sweet pastries. But delicacies can be squeezed out of the diet gradually, replacing them with more healthy food:

• marshmallows based on pectin, egg whites and applesauce;
• marmalade from fruit and berry juices, with or agar-agar;
• nuts;
• black chocolate;
• bars and breads from whole grains;
• Turkish delight, made from fruit and berry puree, nuts, honey, seeds, starch;
• dried fruits.

Sweet yeast rolls, crackers and puff pastries should be avoided. Instead, it is better to give preference to baking from whole grain flour, products without confectionery glaze and biscuit cookies.

Little tricks for the cook

It is known that the body absorbs calories most actively in the first half of the day. Therefore, for breakfast, it is quite acceptable to eat a delicious cheesecake with tea, a croissant with coffee, a roll with cocoa, or even a piece of cake. But you should not overeat and try to cram the daily allowance into yourself, since everything is so well digested before lunch.

To make baking more healthy, reduce the amount of sugar by 40-50 percent when cooking at home. Usually the proportion of this ingredient in recipes is indicated in excess. It is also recommended to do with fat: the amount of butter can be safely reduced by a third, or even half. At the same time, the taste and quality of the dessert will not suffer, and the energy value will significantly decrease.

When baking in the oven, do not grease the baking sheet and molds with grease. Line the bottom with a non-stick coating. Pies or buns will remain just as tender and airy.

Finally, you can use fruit purees and slaked vinegar instead of chicken eggs.

Remember! Baking is not so harmful as to refuse it altogether. Moderation and rationality are important for health. With this approach, you won’t have to deprive yourself of the pleasure of eating muffins.

Which has just been taken out of the oven. Doctors warn that you should not eat any hot food and drinks. Such precautions are associated with an increase in the risk of occurrence. Hot food and hot liquid are oncology provocateurs. When a person eats this way with enviable regularity, the chances of getting cancer increase eight times. There is reason to think before sending bread with smoke into your digestive tract.

fermentation process

But not only hot pastries can harm your health, even warm bread has a detrimental effect on well-being. As soon as a fresh bun enters the intestines, the vigilant bad bacteria begin to become active. They are fed with bread starch, which has been converted into other substances. Such processes lead to inflammation in the digestive system, and you get bloating and even abdominal pain.

Rough lumps form

Another danger of fresh bread is the resulting lumps. Lush and tender baking has a peculiarity - it rolls into lumps, which move with great difficulty from one to another organ of the gastrointestinal tract, and in the stomach are not at all affected by gastric juice. From this, failures occur in the digestive process, which entails serious consequences.

Yeast addiction and gastritis

Almost all baked goods contain synthetic products. For example, thermophilic yeast. When baking is still warm, yeast fungi feel great. From their activity, the acidity in the stomach jumps, and this can lead to the diagnosis of gastritis. Also, the love of lush bread is dangerous for violations in the lymphatic system, the release of important minerals from the body, and even the onset of depression. Yeast baking very quickly puts a person on his "needle". This is especially true for freshly baked bread.

Weight goes up and self-esteem goes down

All of the above reasons to refuse fresh bread are significant, as they undermine health. But there is another threat that every girl is afraid of - weight gain. Yeasts work on that front too. They contribute to the appearance of body fat, with it mainly in the waist.

Reasons to refuse fresh pastries are enough. Of course, it is better to choose whole grain bread, without yeast and other synthetic impurities or. If you are not yet ready for such changes, at least just do not eat hot and even warm pastries. Experts recommend eating yesterday's bread, even slightly dried.

Recall that earlier we were talking about the behind-the-scenes passions of Ukrainian bakeries: what is included in the composition of bread, in what conditions it is baked.