Why is bread more useful than bread and 5 simple recipes to cook them at home

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Acting is a dietitian, gastroenterologist, therapist, naturopath and aromatherapist, health -a is a integrative drug with a holistic approach. And now, both physical and mental, nutrition and much more, will share our knowledge in the field of health.

In this material, the family will talk about the benefits of bread (yes!) For our body and share their favorite recipes prepared.

Friends, are we cunning? Today, bread has gained great popularity and is considered a useful alternative to bread. They are perfect for those who want to build for Gluten intolerance, used in treatment protocols for inflammatory diseases of the gastrointestinal tract, with atherosclerosis and mellitus suffering from diabetes. It is appropriate to take them on the road or work for a useful snack. Where did they come from and what are the benefits?

What is the benefit of bread for health?

Our ancestors, helping them in long campaigns, providing a nourishing project to travelers and at the same time making it possible to prepare for a long time for a long storage, dried bread (progenative of modern breads). In modern forms, bread first appeared in Sweden in the middle of the 19th century and called “Knekebrot .. And industrial production and distribution in Scandinavia countries began in 1950. They just came to us 40 years after the nearest Finland, and soon after that, in some diseases, he attracted the attention of nutrition experts who knew the benefits of replacing with fresh bread to increase the therapeutic effect of the diet.

During the baking process of starch in bread, swelling and some of them go to the liquid environment of the product in the form of a solution. Then it becomes thickened, it turns into a dense gencine. Due to the properties of this starch gel, freshly cooked bread looks very soft and airy. Being in this form, starch falls into the cavity of the small intestine, quickly begins to be divided into glucose and quickly absorbs into the blood, increases the level there, activates the excess sugar into fat reserves. When the bread is dry and stuck, it goes from gel -like condition to the starch crystal. As a result, bread becomes a cracker. This structure is made resistant to starch, ie resistant to digestive enzymes. It is slowly digested by moving in the intestines, subject to the fermentation process with friendly microflora and does not cause excessive launch of insulin. Thus, without a negative impact on either figure or human health.

Now, we are undoubtedly the benefit of both dry bread (crackers) and bread created according to their similarities.

In the meantime, friends, do you know what to chew the crisp products (especially those who are rich in carbohydrate), is it useful for our nervous system? They increase stress, alleviate stress and improve mood by increasing serotonin production.

Today there are a wide variety of crisp products on the market. It is very important to consciously approach the choices and not to use those who are harmful to health and contribute to the development of various diseases. However, fresh and flare fruits, vegetables and greens (eg, apple or carrot, green onions or salad from the garden) are very useful to include it in your daily diet.

In addition, crisp breads can only be used if you watch their composition carefully.

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Which bread is more useful than ordinary bread?

With whole grain grains in the composition. For weight loss and the presence of chronic inflammation in the gastrointestinal tract, rye, barley, wheat, oats, oats, or gluten -free cereals and seeds can be: buckwheat, corn, millet, rice, linen, cannabis, amaranth. However, if large amounts of refined wheat flour is added, this composition is unlikely to help you build.

When using full grain, the shell is also maintained, which means healing fiber. This is a beautiful natural sorbent that is necessary for the activation of digestive processes and removing toxins. Nevertheless, as we know, fiber is very fond of microbes, which is of vital importance for us.

All cereals include carefully and the full composition of all vitamins, work elements and enzymes with love that is buried by their nature. They are excellent energy suppliers, have low glycemic indexes and do not contribute to weight gain as they are caused by the use of refined flour.

Therefore, it is possible to eat any bread. So, instead of bread, tibetan monks used a lightly fried and ground barley cereal and calls him “Tsampa”. They ate it by mixing it with tea or oil. In the kitchens of many people, there was a similar product called “talkan ((and so far). Altay was called “food heroes”. Lightly fried and ground barley prepared, butter and honey grains were made or added to the tea. In other peoples (Bashkirs, Kazaks, Kyrgyz, Uzbeks, Tatars, Armenians, Russians), various grain -dried or sprouted cereals (wheat, millet, rye, oats) were prepared.

In modern breads, you can also find so -Called “blowing” cereals. Is it useful? Let’s talk.

For the production of such cereals, serious heating is used under pressure. At the same time, the water in the croup boils and collects steam and steals the grain shell. At the same time, the protein reacts with sugars, especially as a component, especially sensitive to heating and pressure, changes the molecular structure. As it is, “solder” with them is a new molecular structure – “glucked protein” that they are not familiar with our enzyme systems and cannot be digested and can not learn.

With such aggressive effects, most enzymes and vitamins are absolutely destroyed. Under the influence of heating in the presence of water, the starch loses its molecular structure. And under the influence of strong mechanical exposure, only starch grains were destroyed, but also a diet fiber matrix. At high temperatures, polysaccharides of the dietary fibers are connected with cross -ligaments with starch molecules, form new aggregate connections and cause changes in the physicochemical properties of the biopolymer mass. In other words, it is another thing that is far from the product created by nature, but the enzyme digestive system is not evolutionically familiar. Try to feed such a bread from the “blown” duck grains in the pond and see whether they can eat them.

It is best to choose simple bread places in the composition. Ideally, it consists of 1-2 types of grain with the addition of appropriate salt. The simpler, the better.

It does not have the highest degree in flour composition, artificial taste, protective, trans fats, sugar, yeast, eggs, milk amplifiers.

Clubs with more strict consistency requiring long -term chewing. As a result, we already know that chewing for a long time is useful and that the mouth is the first and important stage of the digestion of carbohydrates. As a result, saliva contains a large amount of amylase – an enzyme for digestion.

Clubs with useful additives. They can be part of the right bread and make it more fragrant and appetizing: natural spices (onions, garlic, black seeds, coriander, because, saffron), seeds (pumpkin, sunflower, sesame, sesame), dried greens or sea nest, vegetable cake (carrot, beet, celery and others), sprouted tahil.

And the most useful – raw daily bread, dried at a temperature not more than 40 degrees. This is the temperature in which protein denaturation has not yet occurred. With this process, all valuable components of the product, firstly enzymes and vitamins are protected. Such natural and healthy breads can be found in special stores or prepared by the dryer.

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Bread Recipes

And a few simple recipes to cook bread at home.

Bread linen raw foods

Contents:

– 200 g flax seeds

– 70 g sunflower seeds

– 400 g water

-Maling pink salt taste (you can use salt water under the pickle pickle cucumbers for soaking for seeds)

Preparation:

1. Rinse the flax seeds and dip them in clean water for 5-6 hours.

2. Sunflower, salt and mix and add the washed seeds.

3

4. Dry at a temperature of 39-40 ° C until it is completely dry in the dryer.

Borodinsky bread

Contents:

– 1 cup of flax seeds (you can get all Grain rye flour)

– 1 cup of seed mixture (pumpkin, sunflower, sesame seeds)

-1-2 PCs medium beet

– Half of the small bulb

– half of the small lemon water

Sprinkling -1-2 tablespoons of coriander seeds + 1 tablespoon

– 1 tablespoon rye Malt enzyme (not necessarily, but will give a brighter bread taste)

– Tasting a mixture of pepper or pepper, pink Himalaya salt

Preparation:

1. Grind the linen and coriander seeds in a mixer.

2. Add a mixture of seeds as a whole.

3. Grind all vegetables in a mixer with a small amount of water up to a homogeneous mass.

4 Mix the dough well and distribute it to the layers with a silicone spatula. A thickness that is not more than 5 mm. Sprinkle a coriander and a pepper mixture.

Dry at 40 ° C until 5th.

Carrot Strip breads

Contents:

-2.5-3 glasses of carrot cake (you can mix a cake from different vegetables)

– Half a glass of flax flour (and preferably freshly redesigned whole grains)

– 1 glass of water

– Half of green onion feathers 1 small parsley

– Favorite spices for taste

– Tasting Himalaya Salt

Preparation:

1. Chop fresh greens.

2. Add the oxy salt, chopped greens and spices.

3. Mix well and taste. Add salt, pepper or other spices if desired.

4. Pour a glass of water into the carrot mixture, then add flax flour and knead a thick dough.

5. It is necessary to mix all ingredients thoroughly in such a way that spices and herbs are distributed evenly.

6. Put the dough on a parchment paper or silicone carpet from carrot cake, gently distribute the mixture with an equal layer on the surface. Approximately thickness of the cake is 1 cm.

7. Transfer to the dryer with paper with paper and dry at a temperature that is not higher than 40 ° C between 14 and 18 hours.

No matter how long the crackers are “prepared”, they will be crisp. It is best to put the bread at night within about 10-12 hours. When the upper floor is well dry, it will be possible to turn the cake to the other side to speed up the cooking time.

Buckwheat breads

Contents:

– 200 g green sprouted buckwheat

– 1 tablespoon flax seed (or pumpkin)

-1-2 tablespoons of water

– Taste (or dried seaweed) tasting

Preparation:

1. Grind the sprouted buckthm in a thick paste in a mixer.

2. Add salt or broken dried seaweed and mix.

3. Put a thin layer (2-3 mm) on a baking tray with parchment paper.

4. Sprinkle linen or pumpkin seeds on top.

5. Cut the mass into squares or rectangles (to facilitate breaks after cooking).

6. Dry in the oven at a temperature of 40 ° C for 10-12 hours (or 50-60 ° C) for about 10-12 hours (or about 4-6 hours.

Banana bread

And for useful breads, this super simple recipe can change you with desserts.

Contents:

– Banana

– Sesame seed semen

Preparation:

1. Beans to eaten with a blender.

2. Add sesame seeds.

3. Distribute to a baking tray.

4. Dry at a temperature of 40-45 ° C