For those who may be reasonable, bread is a good food

Bread, a good food misguided by its use associated with all high caloric foods: butter, cheese, sausage, jam ...

If no food can claim to bring all that the body needs, bread is probably the closest to the ideal food.
For example, our brain needs in energy, per day, 6 grams of sugar of a particular kind. Bread is enough for these needs.

A slow sugar

Because the main element of the bread is this sugar which is called "slow" because it penetrates very slowly in our blood to constitute a true "tank of essence" necessary for our activity. In terms of calories, 200 grams of bread, two-thirds of a baguette, is the same energy as 70 grams of pasta or 300 grams of potatoes. It is also the equivalent of 50 grams of chocolate being much less fat.

Athletes have also perfectly understood and consume it gladly because it contains very little fat, the other important feature that must be remembered. The list of beneficial properties does not stop there. Thanks to its many fibers - particularly the whole bread - it aims to help the 15 million chronic constipated in our country. Rich in protein - which make up the meat - in vitamins and minerals, now remains to define a reasonable daily dose.

A quarter of a baguette a day

Those who can respect the tolerable limits will consume bread every day, but how much? The equivalent of a quarter of a baguette for children and half a baguette for adults. And whatever bread you eat, in any case, the main thing is to chew it well.

Finally, it is necessary to twist the neck to a legend: the bread of today would not be as good as the bread of the past. Even if the myth of white bread has a hard life and if fashion is back to breads, more marketing than anything else, you should know that a good baguette is worth every other bread.

On the other hand, French law is very strict and only allows 4 additives in our bread:
- Vitamin C, not to enrich because it disappears when cooked, but because it accelerates the fermentation and increases the volume.
- Malt, which also increases the fermentation and gives a better appearance to the cooking.
- Soy lecithin to improve the quality of the crumb.
- And finally the bean flour (never more than 1%) to whiten this crumb.
None of these additives are harmful to health, as is calcium propionate, which is used to prevent the mouldering of pre-packaged breads.

Received idea

Let's stop pretending that the crumb makes more fat than the rind - it would be rather the opposite - and militating for the rusk as diet food.
What is a rusk if not bread without water - so rich - and what is more necessary for its manufacture, fat, sugar and milk.

Numbers

One hundred years ago, a Frenchman consumed nearly a kilo of bread a day. But he moved a lot more than us, and above all, it was his main food. The average consumption today is 500 grams. It's excessive, it seems ...

The daily doses not to exceed exceed 350 grams for the adult man, almost a baguette and a half, a baguette for women, half a baguette a day for toddlers.

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