A healthy energy source - Bread

"Give us this day our daily bread” is the common prayer that indicates the importance of the Bread in our daily life.

Bread is fattening and white bread is poor quality food are the two popular misconceptions about bread.

There was a poor image about bread in public as a fattening, starchy and unappealing source of food.

Actually, bread is not fattening but what is fattening is what is spread on it, like cheese, butter etc.

In recent years this idea has changed dramatically due to a better understanding of the nutritional importance of starch and fibre.

Today, bread is recognised as an important part of our diet as it is healthy and full of flavour. Its high fibre content makes it a useful weapon in helping to prevent and treat intestinal disorders and may even prevent some types of cancers.

In Britain, Department of Health urged people to eat at least five slices daily.

Bread is enriched with specific minerals and vitamins and it is a good source of carbohydrates, nutrients such as magnesium, iron, calcium, phosphorous, potassium, selenium, sodium, B and E vitamins, and dietary fibre.

It is made with wheat grain which is a valuable and nutritious food. The outer layer of the grain is the bran which is the source of the fibre, wheat germ is rich in nutrients and the endosperm is a good source of carbohydrates. The gluten is the protein of the grain which makes the dough elastic.

The bread produced in olden days resembled the modern Indian chapattis, made from unleavened whole wheat flour.

Benefit

• The complex carbohydrates of bread reduce cholesterol levels in the blood and help to manage diabetes.
• Fiber of the bread is essential for healthy bowels. The fibre improves bowel movements and provides relief from irritable bowel syndrome.
• Bread made with whole wheat helps maintain a healthy weight.
• Vitamins B and E provide mental health by providing protection against diseases such as Alzheimer's.
• Helps to prevent some types of cancers.

Bread that specifies 100 percent whole wheat should be chosen to get the whole grain benefits.

Side effects

If a person is sensitive to wheat protein gluten, or suffering from coeliac disease (a disorder of the bowel), gluten damages hair like projections of the small intestine. This prevents the proper absorption of nutrients and causes poor growth in children.
In adults, this may cause bloating, gas, abdominal pain, diarrhoea and constipation.