It's Okay To Eat Bread Again!

February 27, 2019

© Nevinates | Dreamstime

Bread is no longer the bad guy!  Bread was blackballed with the introduction of keto, Atkins and other high protein/low carb diets but new research is showing that the Mediterranean Diet, which balances protein, fat and carbs, not only will help you keep a trim waistline but may help you live longer! For years health experts have sounded off about the nutritional pitfalls of eating too much bread. One of the top problems cited is bread's high carb content. Your body breaks down carbohydrates into glucose, which is released into the bloodstream to give you energy. In an ideal world, you burn all this fuel. But if you eat more carbs than you need, the excess is converted to fat. Another pitfall is bread's high gluten content. While many people have no trouble digesting this protein found in wheat, barley, rye and other grains, up to 13% of the population has gluten sensitivity (sometimes without recognizing it), and about 1% has full-blown gluten intolerance called celiac disease, an autoimmune condition that damages the intestinal lining. Gluten sensitivity of any kind can cause troublesome symptoms, including bloating, headaches, abdominal pain, fatigue, diarrhea and nutritional deficiencies. So stick with whole grain breads. While all breads are high in carbs, but not all carbs have the same effect on the body. Whole grains are loaded with more protein and fiber, making it harder for your body to break down carbs into glucose. While it sounds easy to choose only whole-grain breads, but labeling can make things tricky. Just because bread is brown or the package says "wheat," "multi-grain" or "enriched unbleached flour" doesn't mean it's made from whole grains. These terms are usually healthy-sounding code for bread made with white flour. Instead, look for labels that say "100 percent whole wheat" or "100 percent whole grain." Check for high sodium and added sugar and consider breads made from sprouted grains. This option helps you avoid most of the nutritional drawbacks of other breads. One of the most popular sprouted grain breads is Ezekiel bread, made via an ancient method that involves soaking organic whole grains (like wheat, lentils, soy and barley) in water and allowing them to sprout before baking. No flour is used. The sprouting process confers numerous health benefits. These breads not only contain more fiber, protein, vitamins and minerals than other breads, but they're also lower in sodium and free of sugars, sweeteners, artificial ingredients and preservatives.

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SOURCE: Mother Nature Network

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