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Title: Truth About Bread
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URL Source: http://www.webmd.com/food-recipes/r ... 2fnJSeHnVev1imbCKmMUyRXSQ9w%3d
Published: May 26, 2016
Author: Reviewed by Maryann Tomovich Jacobsen, R
Post Date: 2016-05-26 06:43:12 by Tatarewicz
Keywords: None
Views: 126
Comments: 5
Molasses or other things can give bread a brown color. Read the ingredient list. The word "whole" should always appear before the name of the grain, such as whole wheat, whole oats, or whole rye. And it should be the first thing on the ingredient list. Don't be misled by labels that say "multi-grain," "stone-ground," "100% wheat," "cracked wheat," or "seven-grain." These usually aren't whole grain. Putting bread in the fridge will actually make it go stale quicker. Bread from the grocery store will stay fresh for 2 to 4 days if you leave it on the counter. Bakery bread, which usually has fewer preservatives, will keep 1 to 3 days. If you want to store bread for a longer, put it in the freezer. It will stay fresh for 2 to 3 months. If you eat toast in the morning, a sandwich at lunch, and a roll with dinner, you're not just loading up on carbohydrates. You're also eating a lot of salt. Most Americans get too much salt. When it comes to food sources, bread and rolls are the No. 1 source, beating out chips and other junk food. A single slice of bread isn't high in salt. A slice of wheat bread has about 147mg sodium. Eating bread several times a day adds up. Too much salt raises blood pressure. It can put you at risk of heart attack or stroke. The word "enriched' appears on white bread and other bread products made from refined grains. Refining helps make bread light and airy and gives it a longer shelf life. But it also strips away fiber, iron, and many B vitamins. "Enriched" just means that B vitamins and iron are added back after refining. But fiber may not be added back to "enriched" breads. Fiber is found in bread made with whole grains though, so that's your healthier choice. That bagel that you like covered with cream cheese and a bit of lox is the only bread that's boiled before it's baked. Boiling gives traditional bagels their shiny, chewy crusts. Some companies steam their bagels instead of boiling them, however. How can you tell? Steamed bagels are puffier and softer. But you might want to be careful about how many you eat. Bagels can have a lot more calories than a slice of bread. Do you see green or black fuzzy spots on the piece of bread you're about to throw into the toaster? Toss out the whole loaf! Don't just throw away the pieces with the mold. That's because the mold may have spread to other parts of the loaf. There are a few different kinds of mold that pop up on bread. The blue-gray-green fuzzy mold is the same fungus that can produce penicillin. Replacing refined grains with whole grains helps reduce cholesterol and lower the risk of heart disease. Nutrients in whole grains help your body form red blood cells and keep your immune system healthy. Your blood sugar levels go up after you eat foods that have carbohydrates. That includes bread. If you're worried about your blood sugar, whole-grain pumpernickel is your best bet. It keeps you full longer than other breads. And it causes the lowest and gentlest change in blood sugar. That's important for people with diabetes. In general, look for coarser, denser breads with a lot of grainy bits to avoid a spike in your blood sugar. "White" whole wheat bread -- which might sound odd -- is made with flour from white wheat, not the red wheat most bread is made from. The bran of white wheat is lighter and has a milder flavor, which might make this bread taste better to some people. Experts consider white wheat and red wheat to be the same nutritionally. Gluten is a protein found in wheat, barley, and rye. People who cannot tolerate gluten should avoid breads and other foods made with those grains. Many gluten-free breads and mixes are made with white or brown rice flours and starches such as arrowroot, potato, and tapioca. Avoiding wheat can be hard. It's in most prepared foods and in some vitamins and lip balms. The fiber in whole-grain breads can make you feel full longer and help you control your weight. But that doesn't mean you can have as much bread as you'd like. To lose weight, eat less, exercise more, and eat healthy foods. When picking bread, look for 16 grams of whole grains in a serving. If you are buying bakery bread that doesn't have a label, pick it up to see how heavy it is. Heavier breads are usually higher in whole grains. Choose whole-grain breads with at least 3 grams of fiber a slice. If you buy "double fiber" bread, you'll usually be getting 5 to 6 grams of fiber a slice. Just make sure that your double-fiber bread is whole grain and that it doesn't have artificial sweeteners in it.
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#1. To: Tatarewicz (#0)
Useful nolej. Anybody know why stone-ground is supposed to be so special?
----------------------------------------------------- Stone-ground bread would add a few minerals to your diet.
Why -- because you're getting traces of stone powder too?
----------------------------------------------------- STONE-GRINDING OF GRAIN In the third century B.C., rotary grindstones powered by animals, and small rotary hand mills called querns, replaced stone or wooden mortars and pestles for the grinding of grains. Querns are still used in rural areas of the Middle East, Far East, and parts of Africa (Hall, 1974). There are several advantages to stone-ground wheat flour. The endosperm, bran, and germ remain in their natural, original proportions. Because the stones grind slowly, the wheat germ is not exposed to excessive temperatures. Heat causes the fat from the germ portion to oxidize and become rancid and much of the vitamins to be destroyed (Aubert, 1989). Since only a small amount of grain is ground at once, the fat from the germ is well distributed which also minimizes spoilage (Mount, 1975). Nutritive losses due to oxygen exposure are also limited by the fact that stone-ground flour is usually coarser (Thomas, 1976). As expressed in The Bread Book (Leonard, 1990), stone-ground flour is preferred by many bakers and natural food advocates because of its texture, its sweet and nutty flavour, and the beliefs that it is nutritionally superior and has a better baking quality than steel-roller-milled flour. Moritz and Jones (1950) and Schultz et al. (1942) showed that stone-milled flour was relatively high in thiamin, compared to roller-milled flour, especially when from hard wheat. ------------------------------------------------------------------------------- Only whole grain stone-ground flour is sure to contain the grain components in their original proportions and to include the germ. The way the stones grind distributes the germ oil evenly and without exposing it to excess heat, so rancidity does not develop as quickly as it would were it ground by steel roller-mills. However, many authors recommend storing freshly ground flour for no longer than two weeks, because rancidity becomes evident, and many flour components undergo chemical changes, when exposed to oxygen, increased humidity, high temperature, and light, and decreasing their availability to the body. eap.mcgill.ca/publications/EAP35.htm Benefits of Sprouted Wheat Bread by Lana Billings-Smith, Demand Media Sprouted wheat bread is one of the healthier varieties of bread. Sprouted wheat bread used to be the exclusive purview of health food stores, but loaves of this kind can now sometimes be found in larger supermarkets. Sprouted wheat bread is produced from wheat that has already begun sprouting prior to being made into flour for bread. Like whole-wheat bread, sprouted wheat bread is a good source of whole grains and dietary fiber. But there are some health benefits that sprouted wheat bread has over whole-grain loaves. Sponsored Link Healthy Energy Bars Canadian Made Healthy Energy Bars Join Monthly AutoShip Club gorpworld.com/ Sprouted Wheat Basics Wheat is a seed that can develop into a mature plant, producing more wheat seeds, which are commonly just called grains. The seeds of the plant are ground up to produce flour to make bread. Sprouted wheat has begun the growing process -- the seeds have begun germinating, developing a very young plant -- prior to being processed into flour for bread. Wheat grains that are intended for sprouted wheat loaves are allowed to begin the growing process only under strictly managed conditions, and the sprouting process is stopped soon after germination begins. Nutrition Profile The germination process is believed to increase the availability of certain nutrients for absorption, as the grains are now more readily digestible. Vitamin C content is given a boost in availability due to the sprouting process. Overall, the nutrient content of whole-wheat and sprouted wheat breads is similar, although sprouted wheat breads often contain more protein and fewer carbohydrates. This is because carbohydrates are lost during the germination process. Many sprouted wheat breads are also made from a mix of other grains, which provide added nutritional benefit to the finished bread. Other common grains used in sprouted wheat bread are oats, barley, lentils, soy and millet. Extra Enzymes During the germination process, starches form inside the grain, making the plant material more easily digestible by humans. During the sprouting process, wheat grains produce phytase and amylase, enzymes that are then transferred over to the flour and bread. Supporters of sprouted wheat bread say this extra enzyme activity makes the bread more readily digestible, although whether or not the enzymes assist in breaking down starch and other nutrients is still debatable. Other Bread Options When choosing between white and sprouted wheat breads, sprouted wheat breads offer a significantly greater number of health advantages. In the case of whole-wheat bread, however, the difference in available health benefits decreases. Whole-wheat bread, like sprouted wheat bread, is naturally a good source of dietary fiber, iron and niacin. While sprouted wheat bread offers slightly more nutritional benefits, whole-wheat bread is less expensive. healthyeating.sfgate.com/benefits-sprouted-wheat-bread-10494.html
Thanks.... but how does a major brand manage to crank out a million "100% stone-ground" loaves a day? -----------------------------------------------------
#2. To: NeoconsNailed (#1)
#3. To: Tatarewicz (#2)
#4. To: NeoconsNailed (#3)
#5. To: Tatarewicz (#4)
here are several advantages to stone-ground wheat flour. The endosperm, bran, and germ remain in their natural, original proportions. Because the stones grind slowly, the wheat germ is not exposed to excessive temperatures. Heat causes the fat from the germ portion to oxidize and become rancid and much of the vitamins to be destroyed (Aubert, 1989). Since only a small amount of grain is ground at once, the fat from the germ is well distributed which also minimizes spoilage (Mount, 1975).
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