Stale bread is no healthier than fresh bread
And if dried for several days, it is completely useless, since during this time it loses most of its beneficial properties. Another thing is fresh bread, dried in the oven: for people suffering from ulcers, gastritis, low or high acidity, it is safer than fresh bread, which causes heartburn in patients due to the active secretion of gastric juice.
Whole grain bread does not make you fat
In order to prepare it, special flour is used, which differs from ordinary flour (including coarse flour) in that when receiving it, the products of grinding grains are not sifted. Everything that comes out when grinding grains, including the crushed grain shell, is sent to the dough. The result is bread containing complex carbohydrates that are immediately digested and provide the body with energy without causing sudden spikes in blood sugar. Whole grain bread is gray-brown, its structure is not airy, and it is heavier in weight than other types of bread.
Bread is not divided into yeast and non-yeast
Any bread is yeast-free, because yeast dies in baking bread at a temperature of 50° (and the temperature of the crumb of baked bread is 95°). So in any case, you don’t eat any yeast with your bread.
Gluten is only harmful for those who suffer from individual gluten intolerance
There are 1-2% of them in the world, no more. For the rest of us, following a gluten-free diet makes no sense: it certainly won’t help you lose weight. But according to family budget will hit well: gluten-free bread costs six times more than gluten.
Cholesterol-rich foods may help fight blood cholesterol
Cholesterol contained in food, when it enters the bloodstream, can turn into either one that promotes the formation of plaques in blood vessels, or one that, on the contrary, prevents this process - it all depends on the combination of products with each other. Let's take eggs, for example. Scrambled or hard-boiled eggs with generously spread bread butter, will not bring any benefit to the body. But an egg with fresh lettuce and tomato guarantees you a dose of good cholesterol, ready to fight the bad.
Eggs can't make you gain weight
A chicken egg contains only 75 kcal and 5 g of fat. On the other hand, eggs contain many vitamins and beneficial microelements - from iron to phosphorus. Some fitness fans advise eating only whites and discarding the yolks. However, it is worth remembering that most of the fats found in the yolks (70-75%) are unsaturated. This means they are beneficial for the body. So people with normal blood cholesterol levels can safely eat one egg a day - it contains 60% of the recommended daily cholesterol value. At elevated level cholesterol should be limited to 3-4 eggs per week.
Coffee may not significantly increase blood pressure
Several cups of coffee a day, evenly distributed throughout the day, increase lower blood pressure by 2-4 mm, but this is not much. A similar rise in lower pressure can be recorded, for example, after any conversation with someone in a raised voice (this, by the way, is a good reason not to yell). For a healthy person, coffee is absolutely harmless; Caution will not hurt only hypertensive patients.
Coffee doesn't cure hangovers
The feeling of cheerfulness that occurs after a cup of coffee in a drunken person is the effect of “sober intoxication,” a dangerous illusion that disappears very quickly, and often even aggravates alcohol poisoning in the body.
Green coffee doesn't help you lose weight
It is true that it contains chlorogenic acid, which breaks down fats directly in the intestines. However, roasting and any heat treatment of coffee beans minimizes the amount of this acid.
Sugar does not cause diabetes
The real cause of diabetes is a lack or even complete absence of insulin in the body, a hormone that helps sugar from the blood enter the cells. Sugar should not be abused, but for completely different reasons - it is very high in calories.
Sea salt is hardly better than table salt
There are not so many minerals in which fans of sea salt believe so much: in order to consume them in the quantities necessary for our body, you need to eat a carload of such salt. In addition, during the process of evaporation, cleaning and drying, iodine almost completely disappears from it, so you will still have to buy iodized table salt - or seaweed, squid, shrimp, mussels and sea fish.
Milk is also good for adults
And it is perfectly absorbed in the body - unless, of course, you suffer from individual lactose intolerance. By drinking one liter of milk, you will satisfy the daily need for fat, calcium, phosphorus, riboflavin, 50% of the need for protein, 33% of the need for vitamin A, ascorbic acid and thiamine, 25% of the need for energy, as well as all minerals, for with the exception of iron, copper, manganese and magnesium.
Good wine is not necessarily closed with a traditional cork stopper - and when you see a metal screw cap, popular in the countries of the New World, you should not conclude that this is some kind of fresh wine. Yes, such a drink develops worse, but many wines are not intended for long-term storage and “ripening” in a bottle. This, by the way, also does not characterize their merits in any way: each wine has its own purpose and its own characteristics.
“Do you want to lose weight? Give up bread! Who hasn't heard this “proven” advice? Meanwhile, such sacrifices are not justified. You can eat bread and not gain weight!
There are even special varieties that not only do not contribute to gaining extra pounds, but even help you lose weight! How can you find them in the store and is it possible to make “diet” bread in your kitchen?
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Are you my friend or not?
Bread is a unique product that is present in many cuisines around the world. Not a single meal is complete without it in Russia. We know thousands of options for delicious sandwiches, we add bread to cutlets and prepare crackers from it, eat it with borscht and as a snack for tea. That is why bread has gained fame among nutritionists as a “forbidden” product. But eliminating bread from your daily menu is a bad idea.
Anyone who does this deprives himself of a lot of useful substances: macro- and microelements, amino acids, B vitamins and vegetable protein.
Fact! It’s not the bread itself that’s dangerous for your figure, but its quantity and composition! Most people choose bread made from premium or first grade white flour in the store. Such products are a source of quickly digestible carbohydrates.
When you snack on a piece of white loaf with or without a thin layer of butter, as the food enters your body, you experience a rapid spike in blood glucose. You feel a surge of strength and energy, you feel full. But after just half an hour, the “euphoria” goes away and is replaced by apathy, loss of strength and quite strong feeling hunger. If you cut off the loaf again and refuse a full meal, everything starts all over again.
As a result, the more white bread you eat, the higher the risk of putting on extra pounds and the more difficult it is for you to lose weight. This always happens when you are dealing with baked goods made with white flour. And it's a completely different matter if you like whole grain bread.
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Battle of the Breads: White Vs Whole Wheat
Do you know how they get flour? premium? Millstones grind grain into flour, throwing away all that is most valuable.
The thing is that most of the useful substances are contained in the shell of the grain and its germ. And the resulting product, flour, is essentially nothing more than a quickly digestible carbohydrate, as well as a source of starch. It has excellent quality and excellent taste (you can see this by trying the delicious pastries), but it does not provide any health benefits. Rather, on the contrary, it provides empty calories and contributes to the gain of extra pounds.
This is interesting! You can eat baked goods made from white flour every day and not gain weight! The norm for an adult is 3 slices of bread per day, with a total weight of 90-100 g. However, you should not supplement pasta, potatoes, or cereals with bread. But you can and should eat it with first courses - soups and borscht.
Well, if you like sandwiches, make them from healthy products: leafy greens and fresh vegetables, butter, pieces of fish and poultry, with cheese and feta cheese. At the same time, take into account your daily caloric intake.
Grain bread differs from white bread not only in taste and content of nutrients, but also in its impact on health. Whole grain bread contains fiber and coarse dietary fiber. The same ones that are promoted by many nutritionists and presented to the inexperienced reader as “panicles that rid the body of everything unnecessary.”
Note! Scientists have proven that lovers of whole grain foods are not predisposed to obesity, they have a lower risk of developing cardiovascular diseases, and have a higher chance of losing weight quickly and effectively.
Whole grain bread is a complex carbohydrate, which means it gives a long-lasting feeling of fullness, is easily absorbed by the body and helps improve the functioning of the gastrointestinal tract.
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This bread is not only tasty, but also healthy. Therefore, nutritionists advise everyone who is losing weight to eat it. What types of bread are also healthy?
5 types of bread for weight loss: find yours
Rye bread
This type of bread is one of the most popular in Russia. In Rus' it was baked from rye flour without yeast, using a special leaven. Today, the bread sold in stores differs little from a white brick made from premium flour. The latter is partially replaced with rye flour.
Therefore, for weight loss, it is better to look for “Borodinsky rye bread”, made in accordance with GOST. For 80 g of rye flour it contains 15 g wheat flour 2nd grade. This bread has 20% fewer calories than white brick bread and 4 times more fiber!
It’s interesting that Borodino bread tastes better not when it’s fresh, but when it sits for 1-2 days. This kind of bread lasts longer than any other type, so it is often taken with you on the road or on hikes.
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How to cook? First start with the starter. Combine 100 g of rye flour and the same amount of water, the output should be a mass reminiscent of pancake dough. Pour it into a half-liter jar and place it in a warm place for two days. Bubbles will appear on the surface of the future starter, and it will begin to “make noise”. Then add another 100 grams of flour and the same amount of water, and leave for another day. After this, the starter is suitable for baking, and can be stored in the refrigerator.
Preparation of the dough: pour 50 ml of melted butter into the starter. Add the resulting mixture to 500 g of rye flour, add a pinch of salt and sugar to taste, and knead into a stiff dough. Form it into a loaf of bread and leave it for 3.5-4 hours. After the bread has risen, place it in the oven and bake for an hour and a half.
Flax seed bread
Incredibly tasty and healthy bread! Flax seeds are famous for their high fiber content and essential fatty acids. They contain many useful substances that are difficult to find in other types of bread: selenium, potassium, manganese. Products with flax seed, unless, of course, they are made from premium flour, have a low glycemic index. This makes it ideal for weight loss.
According to scientists, bread with flax seeds encourages the body to burn calories, converting them into energy, rather than storing them as fat.
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How to cook? Take 300 g of wheat flour and 100 g of wholemeal flour (sold in the store), add 1 tsp. salt and 1 tbsp. l. sugar, as well as 1.5 tbsp. l. natural linseed oil. After this, dissolve 1 tsp in a separate bowl. dry yeast in 280 ml of warm water and pour the resulting mixture into the flour. Let the dough rise well. After this, add 80 grams of flax seed into it and let it rise again.
Form the resulting dough into a loaf of bread and bake in the oven. If you have a bread machine, all the ingredients (including flax seeds) can be combined in it and baked in the “diet bread” mode.
Oat bread
This type of bread will become a welcome guest on the table of those who suffer from celiac disease. It is gluten-free and healthy. Doctors love it for its ability to reduce the level of “bad” cholesterol in the body.
Oat bread has very low glycemic index, so it helps control appetite. Those losing weight admit that this particular type of bread provides a feeling of fullness much longer than all other types. And it couldn’t be easier to prepare!
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How to cook? Pour 70 grams into a small container oatmeal that require cooking, 350 ml of boiling water. Add 1.5 tsp. salt and 2 tsp. sugar, then pour in 1 tbsp. l. natural olive oil. Mix everything well, cover the container with a lid and leave to cool.
Add 2 tsp into a slightly warm mixture. dry yeast and 300 grams of flour, mix. You should get a very soft mass. Place special paper on the bottom of the baking dish, grease it with vegetable oil and with your hands, also greased, transfer the dough into it. Grease the top of the dough olive oil and sprinkle with sesame seeds. Cover the pan and leave to rise for an hour.
After the bread has risen, preheat the oven to 180 degrees and place the future bread in it. Bake for 40-45 minutes until golden brown. To keep the crust as crispy as possible, the bread must cool in the oven.
Living bread from sprouted wheat
Bread products based on natural starters and unrefined flour, including sprouted wheat grains, are, unfortunately, not as common as we would like. Rather, this is the prerogative of private bakeries. And only a few of them can bake truly “living” bread - with minimal heat treatment, without yeast and unnecessary food additives (flavors, flavor enhancers, leavening agents).
This bread contains a lot of nutrients - valuable amino acids, vitamins A, D, E and PP. In addition, it saves everything beneficial properties sprouted grains: protein, amino acids, enzymes and minerals. During the digestion of such bread products, the body spends more energy, which is important when losing weight.
How to cook? Hypermarkets sell sprouted wheat flour. But you can prepare it at home. For this: 250 g of wheat grains (purchased in the healthy eating, and not in seed stores, where they are sprinkled with fertilizers) rinse and soak in cold water for 12 o'clock. Then rinse again and soak in water again for another 12 hours - sprouts of 1-2 mm should appear (you don’t need longer ones, otherwise the bread will turn out sticky with an underbaked crumb). Throw the resulting mass onto a sieve, allowing the water to drain, and then grind it in a meat grinder. You can store it in the refrigerator, including the freezer. Just before preparing the dough, the mass needs to be warmed to room temperature.
Prepare the dough: combine 200 grams of ground wheat grain with 20 grams of sourdough (see the recipe for rye bread, although the sourdough can be made with any flour). And leave overnight at a temperature of 22 degrees or higher.
The next morning, mix the dough, 200 g of sprouted ground wheat until smooth, add 1 tsp. salt and 50 g of warm water. Leave the resulting dough for 30 minutes at room temperature to ferment. Then shape the bread and place it in the pan, leave to rise.
As soon as the dough has risen to the edges of the pan and begins to become covered with holes, brush its surface with water and place in the oven for 50-55 minutes. The finished bread should also be greased with water and left to cool completely. Finished products can be cut.
Whole grain pita bread
Unleavened white bread in the form of a thin flatbread, common among the peoples of the Caucasus, today can easily be bought in Russia. This is a dietary type of bread that will easily fit into any weight loss program. But whole grain lavash has proven itself especially well.
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Because it includes all the benefits of whole grain bread, and at the same time it has several times fewer calories! Nutritionists even advise preparing sandwiches based on lavash.
How to cook? Take 1.5 cups of whole grain flour (or sprouted grain flour, see the recipe for living bread from sprouted wheat), add half a teaspoon of salt and pour in half a glass hot water(if it is warm or cold, the taste will be different!). Bring the mixture until smooth and knead the dough. It should be cool and not stick to your hands. If the mixture is dry, you can add a little more water.
Cover the dough with a towel and leave for half an hour. Then divide it into small balls (their size depends on the diameter of the pan). Roll the balls into thin plates, up to 2 mm thick, and bake in a dry frying pan over medium-high heat for 20-30 seconds on each side. Sprinkle the resulting pita bread with water and cover with a towel; they will acquire characteristic softness.
Bon appetit!
Those who are on the warpath with extra pounds are invariably concerned with the question: do bread make you fat? The answer is clear: people who want to lose weight should not give up bread. This can lead to undesirable consequences: depression, fatigue, hot temper, malfunctions in all body systems.
Impact on human health
This product receives its beneficial properties from the ingredients from which it is baked. It is made from flour, water and salt. Bran, raisins, cumin, cinnamon, and seeds can be added. But some products may contain soda, acetic acid, eggs, baking powder, dyes, etc. This reduces the usefulness of the final product, and sometimes even makes it harmful. Flour contains 8 B vitamins, which regulate the functioning of the central nervous system and hearts. A person on a low-calorie diet does not receive enough necessary nutrients, and bread will help make up for their deficiency, give strength and vigor.
When a person begins to take care of his figure, it is necessary to cleanse the body. Bread contains fiber, which improves intestinal motility, in large quantities in wheat bran, rye and whole grain bread. Fiber is a product that has a so-called negative calorie content: it does not add calories to the body at all. By eating 50-150 g of bread a day, no one runs the risk of gaining weight. A complete refusal of bread products will lead to constipation and abdominal pain.
The fat content in bread is very low. It contains much more carbohydrates and proteins, which come with amino acids. They ensure normal functioning of the body. Among them is arginine, which promotes fat burning. Everyone knows that carbohydrates are the enemy of diet. But not everyone knows that carbohydrates can be simple and complex. It is the simple ones (a typical representative is glucose) that pose a threat to the figure, and from them one gets better. Therefore, overweight people are advised to eat less cakes, pastries, sweet buns, and white bread. But nutritionists recommend eating complex carbohydrates (starch, glycogen, cellulose) because they speed up metabolism and prevent the formation of fat reserves. This doesn't mean you need to eat bread to lose weight. Eat bread, because consuming it in moderation does not make you gain weight.
Which type should you prefer?
Is it possible to gain weight from black bread? The most useful are gray and black, the dough of which is prepared not with yeast, but with sourdough. This bread helps normalize metabolism - necessary condition for weight loss. This also includes rye bread, for example, Borodino bread, made from wholemeal flour. It is lower in calories and should be eaten by those who do not want to be overweight. It is a pity that consumers give preference not to quality, but to taste. Because bran and whole grain bread are the healthiest for weight loss and health, and have the fewest contraindications. Bran is excreted from the body undigested, cleansing the gastrointestinal tract. They create volume in the stomach, causing a feeling of fullness. Energy value product is low. Isn't this a gift for those people who recover quickly? Whole grain bread is on the same level as bran bread.
But not all baked goods have beneficial properties. Unfortunately, this is white bread. It can clog the stomach and cause discomfort in it. For some diseases it is even contraindicated. Those who often and eat a lot of baked goods made from white wheat flour gain weight quickly. Those who want to normalize their weight should give them up.
The glycemic index of rye, bran and whole grain bread is 2 times lower than white bread. This means that complex carbohydrates are broken down slowly and blood sugar levels do not spike. The pancreas does not begin to produce additional insulin, which distributes glucose to the organs and tissues of the body or stores its excess as fat reserves. It is not harmful for obese people to eat a piece of such bread with olive or butter. Place a piece of red fish and tomato on top. The result is a delicious, healthy and nutritious sandwich. Those who eat bread with their first courses do not get fat. But those who eat it with pasta or dumplings recover quickly. Green tea with toast and honey - a good start to the day.
If you choose your bread wisely, there is no risk of weight gain.
On the contrary, it will promote weight loss, filling the body with health and strength.
It is believed that bread makes you fat, so those who want to get rid of excess weight, try to limit its use. However, according to nutritionists, people mainly gain weight not from baked goods, but from their improper use. You need to figure out what kind of bread does not make you fat, and how to eat it correctly so as not to gain weight.
Can you get better from bread?
To understand whether you can gain weight by eating bread, you need to figure out how to eat it correctly. Basically, flour products are eaten in the form of sandwiches with butter, cheese, and sausage. In this case, it is not the flour product that causes more harm to the body, but the fats contained in large quantities in dairy and meat products. The calorie content of such food is much greater than the calorie content of bread in its pure form. In addition, sandwiches sharply increase blood sugar levels and stimulate appetite, making it impossible to get enough of them for a long time.
To avoid gaining excess weight, you should avoid eating flour products in combination with fats.
Instead of cheese and sausage, it is better to put boiled chicken, lean boiled beef, and greens on the sandwich. For a healthy diet, you need to choose the right bread. So, whole grain varieties will help not only not to gain weight, but even to reduce weight.
How many calories are in different types of bread?
You can find out whether a particular type of bread makes you fat by carefully studying its composition, paying attention to its calorie content, fiber content, and food additives.
The most high-calorie bread is the most popular white bread, made from premium wheat flour. This flour is used to produce white loaves, rolls, confectionery(pies, pastries). The calorie content of such flour products is the highest - up to 270 kcal per 100 g, not taking into account the calorie content of the sweet filling. Butter pastries contain up to 400 kcal.
In addition to its high calorie content, special bleaches are added to wheat flour when baking, food additives. White bread can cause weight gain, and its excess consumption leads to gastrointestinal diseases.
Rye bread, also widely in demand, is considered more dietary, because it contains 250 kcal per 100 g, it contains three times more fiber than wheat bread. Rye flour is a source of beneficial vitamins and microelements, as well as lysine, a substance that promotes the renewal of skin cells and muscle tissue. However, the digestibility of rye bread by the body is worse than that of wheat, so it is recommended for people with diseases of the gastrointestinal tract.
Calorie content of products from oatmeal- 226 kcal, they are good for health, as oatmeal removes toxins and excess liquid. Excess weight when consuming flour products made from oats is lost by reducing swelling.
In our country, corn bread is not so common, but it is healthy and tasty. Its calorie content is slightly higher than that of oatmeal and rye, about 260 kcal, but it contains a lot of fiber and vitamins. In addition, it has a pleasant yellowish color and sweet taste.
The most dietary types of bread
The usefulness of a bakery product depends primarily on the flour from which it is produced. Products made from finely ground wheat flour are not recommended by nutritionists due to the high content of quickly digestible carbohydrates. Baking made from wholemeal flour, whole grain bread, and products with the addition of bran and seeds of various plants do not contribute to excess weight gain.
The most dietary types of flour are those made from whole grains, that is, ground together with their shell. Whole grain flour can be made from any grain - wheat, rye, barley, etc. This bread is rich in healthy fiber, vitamins, takes a long time to digest gastrointestinal tract. It is able to saturate the body for a long time.
Whole grain bread - contains from 170 to 220 kcal. Enriched with vitamins, reduces cholesterol.
Bran (220-230 kcal) - bran helps the body get rid of toxins, removing them from the intestines, prevents constipation, and helps reduce blood sugar.
Multigrain (200-240 kcal) - when baking, seeds are added, such as sunflower, flax, poppy seeds. Contains coarse dietary fiber, recommended for breakfast.
Yeast-free bread is one of the types of dietary bread. No yeast is used in its preparation. This type of bread does not cause fermentation processes to occur in the stomach. It is recommended for people with gastritis and high acidity.
Calorie content of bread
You can prevent excess weight gain by eating bread instead of bread. Their calorie content is higher than that of bread, about 300-320 kcal, but they do not contain flour, sugar, butter, salt, etc. However, not all breads are healthy.
Proper bread is made from cereal grains, like popcorn. The grains are softened in water, and then subjected to action in a special apparatus - an extruder. high pressure and temperature. Water boils inside the grain, steam, coming out, expands the contents of the seed. Under pressure, the grains stick together into briquettes. These breads are crunchy. They do not contain any harmful additives, and the content of fiber, amino acids, microelements, and vitamins, on the contrary, is high.
There is another way to prepare bread. They remind appearance thin crackers. The dough for them is kneaded using flour and yeast; the manufacturer can add milk, sugar, and preservatives. The dough is rolled out thinly and baked into plates. Then they are cut into small pieces and packaged.
Those who are concerned about whether it is possible to gain weight from bread should carefully study the composition of the product. If the package says that the bread contains yeast and flour, it is better to refuse such a purchase; such a product will definitely not be beneficial for your figure.
From the bread you can make sandwiches with cottage cheese, herbs, and lean meat. Crispbreads are made with various additives, the most common of which are:
- buckwheat - helps with anemia, rich in iron and iodine;
- corn - does not contain gluten, recommended for diabetics and kidney disease;
- rice - adsorbs toxins, is not suitable for weight loss, but is recommended for increased mental and physical stress;
- flax is rich in essential amino acids, normalizes heart function and lowers blood pressure.
The disadvantages of bread breads include the fact that they are quite rough food; they are not recommended for small children and people with stomach diseases.
Everyone knows that buns and pasta make you feel better, but what exactly is the root of all evil? What is gluten and why do healthy lifestyle advocates urge the whole world to eliminate it from the diet? Editorial "Tasteful" I decided to find out whether grain products are as dangerous as they say.
Wheat is increasingly blamed for the development of obesity, allergies, heart and intestinal diseases. As it turned out, not without reason. This cereal raises blood sugar levels, overloads the immune system and prevents minerals from being absorbed normally. How did our parents and grandparents survive?
Why can't you eat wheat?
You need to understand: today’s wheat is not at all what it was just recently. In the 50s of the twentieth century, breeders began to cross different breeds of cereals to make them more viable and faster growing. This led to a mutation in the wheat gluten protein, which is simply difficult for humans to digest. no necessary enzymes.
What is gluten
Gluten, or gluten, is a vegetable protein found in barley, wheat and rye. Essentially similar to glue, it is often used as a preservative and thickener. At the same time, gluten sticks together the contents of the stomach, which is why some people experience problems: constant diarrhea, chronic flatulence and food allergy.
Why the immune system is not friendly with gluten
Our body's enzymes are not able to break down gluten into amino acids - small enough elements that can be digested. Gluten only breaks down into peptides (chains of amino acids), but they are too large for normal absorption small intestine.
To allow long chains to pass through, the intestinal walls have to open for a long time. Deviation from the norm is not liked by the immune system, and it begins to attack the peptides as foreign bodies. As a result, some people may develop celiac disease- intolerance to foods containing gluten.
Gluten and excess weight
In 2013, the Dutch Journal of Food Biochemistry published a study examining the effects of gluten on the weight of mice. Scientists were looking for an answer to the question: can avoiding gluten prevents obesity? During the experiment, one group of mice was put on a gluten-free diet, while the other was given food high in fat and gluten (4.5%).
The results showed that mice on the diet had noticeable reductions in body weight gain, insulin resistance and inflammation. internal organs. During this diet, and in particular the fat content of the feed, did not change.
This means that the calorie content of wheat as such has little effect on weight gain. Rather, gluten and grain lectins lead to disruption of the exocrine and endocrine glands, as well as PPAR alpha and gamma receptors, which are responsible for cholesterol, carbohydrates and liver cell repair.
The reality is that poor metabolism, intestinal, heart and even mental disorders are directly related to the “queen of grains”. We believe that avoidance of wheat and gluten- a necessary step towards healthy life. However, only you and your personal experience will help you decide whether this concept is appropriate in your life.
What importance do you attach to the presence of gluten in food? We will be very interested to know your opinion.
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