by Maria Dimitrova | Jan 22, 2019 | Body
In our complicated world, almost nothing seems simple. There are so many contradictory theories about most of the products we consume. It can be very confusing if you have just decided to start eating healthily. Nevertheless, there is one simple rule that can help us get oriented in the labyrinth of information. It is to stick to the natural in everything – the ingredients, the methods of preparation and the way we consume the food.
Bread has been a main product on our table for centuries. However, recently it’s got wrapped up in doubts and suspicions too. There are many reasons for this. The core one is making compromises with people’s health for the sake of earning more money and achieving “productivity”. Yes, sometimes this word may have a negative meaning if some of the consequences it brings about are very negative.
Wheat Belly‘s author, cardiologist William Davis, says that modern agricultural breeding has changed the nature of gluten, turning it toxic. He reveals that wheat varieties the 1960s and ’70s introduced a new type of protein called gliadin that has caused the increase of all kinds of chronic problems, including obesity and diabetes.
Stephen Jones, a wheat breeder at Washington State University, wants to turn our attention to the “productivity” in modern conventional bakeries. He says that in these bakeries rising time has been shortened from hours or even days to mere minutes, using fast-acting yeasts and additives. The team in Jones’ laboratory discovered that the longer the dough rises, the less potent the gluten that remains in the finished bread.
Jones also revealed that industrial bakeries add a lot of extra gluten to their whole-wheat products since whole-wheat flour has a lower gluten density than white flour and they add extra gluten to make the bread more elastic, like white bread.
It doesn’t mean, though, that returning to white bread is an option. The flour of white bread has been stripped off all the good nutrients and fiber that the grain of wheat contains. When eating white bread, you fill your body with empty calories – its cells remain hungry. Besides, the lack of fiber makes your blood sugar level rise sharply. Then, it goes down sharply and this causes overeating.
The label gluten-free is not a guarantee for “healthy” either. Most gluten-free breads are made from corn or rice starch and have low fiber content, but at the same time are packed with added fats and sugar to improve taste.
So can you be sure that the bread you eat is actually healthy?
You can be most certain about that if you make it yourself. Home-made bread with whole-grain flour (or chickpea flour, oat flour, whole gluten-free grains like millet and quinoa) and other healthy ingredients like seeds you yourself have chosen is the healthiest option.
In addition to using whole grain flour, which is naturally rich in fiber, another vital thing about making bread that keeps the blood sugar levels more stable is avoiding the conventional yeast and preparing quality sourdough from sourdough starter culture. It has to undergo a long fermentation process but according to studies this will make the bread easier to digest and good for maintaining your blood sugar levels stable.
You can find more information on how to make your own bread here.