Nutrition. Carbohydrates, fibers, vitamins… Why bread is good for health

1. Necessary food in our daily life

Bread has been on our table for centuries. Even today, it is one of the most consumed foods in France: a French person eats an average of half a baguette a day.

Bread made from a mixture of flour, water, yeast/yeast and salt is available everywhere in France. There are 35,000 bakeries in the territory, which is as many as there are municipalities!

Bread – and our childhood memories, for breakfast with jam, for a snack together with butter or chocolate. It is one of the first solid foods a baby is allowed to grasp and one of the first foods identical to those eaten at the table by adults. Then it is usually one of the first purchases that a child makes alone, without parents.

2. Plenty of benefits

Bread also offers many benefits. According to Paris-based nutritionist Dr. Arnaud Cocaul, bread is particularly rich in nutrients: complex carbohydrates are ideal feeling full. Not to mention fibers. The latter are very interesting for transit and combat against colon cancer. Finally, bread contains B group vitamins necessary for our blood cells red, phosphorus, potassium and zinc. »

Our specialist also wants to refute the established idea received. ” No, bread does not make you fat, it is not a fatty food. Its lipids belong to fats polyunsaturated, which are great for our health. And a little tip, the fuller the bread, the more arrows Glycemia will be slow, the more the feeling of satiety will be durable, which will eliminate the desire to snack. »

3. Good for health, bread also knows how to awaken our senses

To Pierre-Tristan Fleury, Director of the National Bakery and Pastry Laboratory, “ each of us remembers the smell of bread when we approach the bakery. So much so that he will take us inside, where the image will be created by very warm colors. Then will come the touch, a very pleasant feeling of touching the crispy, crunchy and guessing tenderness. Now make way for the sounds as we’re going to tackle the toast. And finally, the taste of the bread will be the last, with notes of hazelnut, caramel or more sour flavors, depending on the variety of bread. And it’s all a wonderful journey of the 5 senses. »

4. It is the result of practical experience that guarantees quality

The history of bread begins in the fields, when farmers work to grow wheat varieties for bread production according to their soil and climate conditions.

In fact, certain varieties of wheat, depending on their characteristics, correspond to specific uses (for the production of bread, biscuits, animal feed, etc.). The warehouse organization then quality controls, sorts and stores the crop before it is sold, often to local mills.

The miller will then select the wheat and collect it for a series of milling and sifting operations that will produce flour and bran. Finally, he will pass it on to a baker whose recipe and skills will produce good bread.

5. There’s something for everyone

A wide variety of bread allows to satisfy all consumers. Your baker will offer you bread made from different types of wheat flour, from T45 to T150. “T” means “type”, it indicates the norm of its content in flour: the higher the number after T, the fuller the flour.

Traditional baguettes, with seeds, rustic bread, with rye, with sourdough… So many offers that emphasize the whole richness of the cereal universe.

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