Almost no resident of our country can do without bread. This tradition originated in ancient times and continues to this day.
But many people express the opinion that bread, especially fresh bread, is harmful to health. Is it really?
Only if the bread is too fresh does it become difficult to chew and often rolls into lumps, which are difficult to soak in gastric juice and digest. Attention! Only if the bread is hot, its harm increases several times. It can even cause digestive problems.
In addition, soft, fresh bread does not require much chewing. As a result, the intestines turn into a so-called distillation apparatus. Microbes resembling yeast live here and cause the fermentation process. Bread starch turns into carbon dioxide and alcohol. There are cramps, pain, bloating, and irritation of the intestinal walls. All these symptoms are unlikely to give anyone pleasure.
Compared to fresh bread, stale or dried bread is digested much faster. First of all, this applies to rye bread. When staling, the acidity of such bread decreases as volatile organic acids evaporate. Thus, dried bread becomes dietary.
Here is another argument explaining why you should not eat fresh bread. Only if earlier bread was baked using natural starters from barley, oats, straw, which enriched the body with vitamins, organic acids, and fiber, now synthetic thermophilic yeast is used to produce bread. They are made using substances such as sulfuric acid and bleach. This technology looks rather strange, to say the least, considering that the result is a food product.
Scientists have long proven the harm of such yeast. They are not destroyed either during baking bread or during digestion of food. They inhibit the intestinal microflora, promote the proliferation of harmful microorganisms and cause diseases of the digestive system and the formation of stones. The calcium content in the blood decreases, the functioning of the lymphatic system is disrupted. Irritability, frequent fatigue, bitterness in the mouth, and decreased muscle elasticity appear.
These are not all the consequences of consuming such a seemingly harmless and familiar product to everyone as fresh bread. Therefore, try to eat day-old bread or dry it before eating, especially if you have liver, stomach or heart disease.
Antonyms are words that are completely opposite in meaning and meaning. We know 16 antonyms for the word “Fresh”, if you know any more antonyms, please add them in the comments below. Thank you!
Children under three years old should not eat rye bread, although it is healthier than wheat bread. The fact is that black bread (unlike white bread) contains difficult-to-digest oligosaccharides - raffinose and stachyose. Oligosaccharides are the same carbohydrates, only more complex than glucose and sucrose, but simpler than starch.
And in young children, as well as in every tenth older child (as well as in adults), there are no enzymes in the intestines that can break down raffinose and stachyose. And no matter how much you tell such people, both big and small, about the benefits of black bread, the result will be the same - food intolerance with increased formation of gases and abdominal pain.
Many parents have heard about the benefits of bread with bran or whole grains. It is definitely better than white, which is made from grain that has been peeled from the shell, and it is in it, as we know, that vitamins and fiber that are beneficial to health are found. But do not forget that fiber acts on the gastrointestinal mucosa like a hard brush.
Not every adult can easily tolerate such an effect, so bran is categorically not recommended for people with sensitive stomachs and intestines. And in a child, the mucous membrane is much more delicate than in adults. As a result, bran can provoke gastritis with enteritis or speed up intestinal motility so much that the baby gets a stomach ache, like appendicitis, and diarrhea begins.
To begin with, you will have to reduce to a minimum the consumption of food that contains a lot of salt.
Food will be much healthier if it is not fried, but steamed or boiled. This is especially true for people who have recently undergone gall bladder surgery. This approach will help avoid complications and re-formation of stones in the bladder.In the cultural traditions of many peoples, bread is more than just food. It is a sacred food that is used in certain religious activities. Among the eastern peoples, when taking an oath, you need to hold a sacred book in your hands and eat a piece of bread - flatbread. However, traditions and signs associated with bread are similar among many nations.
Even bread crumbs have a special value - the one who eats them to the end will be rich, and if you shake the crumbs off the table, you will soon have to beg yourself. And as a sign of respect, guests should first be served bread. At the same time, under no circumstances should you break it off with one hand, and throwing it on the ground, much less stepping over it, is completely sacrilege.
The round shape of the bread or flatbread has a special meaning. The circle symbolizes the solar disk, and its light is the source of life.
The Kazakhs have a superstition about bread associated with travel. Anyone who has a long journey ahead must eat a loaf of bread before leaving home. The remaining bread is stored in the house until the traveler returns. It is believed that higher powers will protect him along the way, and when he returns home, he must finish this bread as a sign of respect. In the place where you set off, you definitely need to buy bread home. You cannot pass bread over the threshold - money will flow out of the house.
You cannot stick a knife into a loaf or loaf of bread, only cut it into pieces, or better yet break it with both hands
There are also special signs. For example, among Uzbeks, under no circumstances should you cut flatbreads with a knife or turn them over and place them with the top side (cap) down - this will lead to big troubles; it is believed that luck can run out for a long time. Any important event preceded the breaking of bread. This mission was entrusted to the elder or head of the family, from his hands everyone else received their portion of bread.
In the tradition of the peoples of the Middle East, as well as in Egypt, bread was carried as an offering to the gods, and the breaking of bread was associated with the saturation of souls who had departed from the manifest world. In those days they believed that the god Anu kept bread, as well as the water of immortal life, in Heaven. In Ancient Egypt, up to 40 types of bread were baked.
In the Slavic tradition, bread is a symbol of mutual exchange between deity and people, as well as between living people and deceased relatives. This is a kind of generational connection. It was believed that the ancestors themselves invisibly took part in baking bread, and then received their share in the form of steam or a specially allocated part of a loaf of bread or loaf.
It was customary for the Slavs to store bread on the table in the red corner. It was also customary to keep bread in front of icons as a sign of fidelity to God. It is believed that God, in return, takes care of the well-being of the family so that there is always fresh bread on the table.
Why do you dream about bread?
Miller's Dream Book
If a woman eats bread in a dream, it means that grief awaits her.
To dream that you are sharing bread with others speaks of your solid security for life.
Seeing a lot of dried bread promises need and suffering. Troubles will befall the one who has this dream.
If the bread is good and you want to take it, this is a favorable dream.
In a dream, eating rye bread is a dream that promises you a friendly and hospitable home.
If you hold a crust of bread in your hand in a dream, the dream warns you of your inability to cope with the impending disaster due to your neglect of responsibilities.
Why do you dream about bread?
Freud's Dream Book
Eating bread in a dream - you are hungry for normal, healthy human relationships, while Fate with enviable regularity feeds you delicacies in the form of stormy, but short and non-binding meetings and fleeting hobbies. All this, of course, adds to the emotions, but sometimes you want something painfully simple, like, for example, riding public transport or... a relationship with a single, but loving partner.
Cutting a loaf of bread into pieces - when making love, you are afraid to spend too much effort, but you cannot treat sex this way - this “economy” makes it flawed and joyless. Try at least once to fully satisfy your sexual needs - both yours and your partner's - and you will see that what you receive will not be enough!
The stale bread you saw in a dream symbolizes some very old connection, which, if it was once interesting, was a very long time ago. Isn't it better to refuse unnecessary cargo?
If you dreamed of fresh, even hot bread, it means that soon you will meet a person on your way who will literally “infect” you with his energy and easy attitude to life.
“Bread is the head of everything!”, “Lunch is empty if there is no bread.” These and many similar sayings reflect the great role that bread has played in Russia from time immemorial. And nowadays bread continues to be one of the most important food products.
Choose your recipe
Not only many village residents, but also some city dwellers still prefer to bake bread themselves, because this product is especially tasty while it is still very fresh and warm. But there are increasing claims that fresh bread can be harmful to health. Is it really?
Fresh bread can really be harmful to human health. The fact is that completely fresh bread pulp is difficult to chew and often rolls into lumps, which are moistened with saliva and gastric juice only superficially, without penetrating inside. Therefore, this product is far from completely digested (especially if the bread eaten was still warm). In the intestines, partially digested bread pulp undergoes a fermentation process, which releases a large amount of carbon dioxide. That is why, after eating fresh bread, you may experience bloating, pain, and cramping in the intestines.
In addition to carbon dioxide, bread starch is converted into ethyl alcohol under the influence of intestinal microflora bacteria. And the products of its metabolism are also harmful to health.
Therefore, despite all the undeniable taste advantages of fresh bread, it is still better not to eat it. You need to wait until it becomes a little more stale, or dry it in the oven or toaster. Then the bread will be digested much faster and easier, which will benefit the body.
In earlier times, to prepare the dough from which bread was baked, only natural starters based on fermented milk whey, barley or rye malt, pieces of fermented old dough, etc. were used. Such starters only brought additional benefits to the finished product, enriching it with fiber, vitamins, and microelements. Now synthetic yeast is used in bread production. Such yeast made it possible to reduce the cost and speed up the baking process, which is very important for large production volumes.
Many scientists argue that such yeast is harmful to health, inhibiting intestinal microflora and contributing to a number of diseases of some body systems. And in combination with the problems described above from incomplete digestion of fresh bread, this harm can become even worse. Therefore, it is better to eat slightly stale or dried bread.
Regular buns have never been more popular than in the heyday of fast food, that is, in our time. Flavorful hamburgers, cheeseburgers, and hot dogs would be impossible without such a simple culinary invention as a bun. And this invention, without exaggeration, is brilliant: a compact round bread in which you can wrap anything. It is not known exactly when exactly people thought of reducing the size of their usual bread. Most likely at the same time as the bread itself.
In ancient Rus', such a dish had dozens of names, for example, cod, rush, vitushka, bun, etc. All names were formed depending on how the baked goods were prepared: bun from the word “flatten”, that is, to roll out the dough; twist from the fact that it was twisted, etc. The word “bun” itself appeared in Russian only towards the end of the 18th century and was adopted from the French “boule”, which means ball. At this time, everything foreign was fashionable: fashion, music, cooking, languages.
The bread was baked by Russian bakers and German bakers. The Russians made dark bread, which was called that, and the Germans baked rich and savory rolls. Over time, the word “bun” began to define any white bread, sweet and savory pastries. That’s why we still say today: “a loaf of bread.” The story of each of these loaves is special. For example, a very popular story is about where raisin rolls came from. In the book “Moscow and Muscovites,” Vladimir Gilyarovsky told a fascinating story about this invention.
At the end of the 19th century, the Moscow baker Filippov enjoyed enormous fame, supplying his products to the emperor himself and many influential people of that time. So, one morning, the Russian general was given a net from Filippov, after biting into it, he discovered a “juicy” cockroach. When the baker was brought to the general, the cook said that they were just raisins. And, in order not to be unfounded, I ate the cod myself. The next morning, the branded raisin rolls were distributed throughout Moscow.
But modern people call “bun” more often than not a small round pastry, often sweet. Today it’s not even something specific, but a whole family of goodies:
Recently, Cinnabon’s sweet twists have earned special popularity. These are American cinnamon rolls with fudge, which we will definitely learn how to make. It was them that the Mexican business magazine considered one of the important pleasures in life.
Fresh bread, so fragrant and pleasantly hot, instantly excites the desire to enjoy the crispy crust. Bread is considered the basis of nutrition all over the world. But in what form is it best to use it? Recently, one can increasingly hear opinions that fresh bread does more harm to the human body than good. The Eco-Life website decided to figure out what this is connected with.
It's all about the peculiarities of our digestive system. There are very few (to say the least) people among us who approach the process of chewing food with full responsibility. Still, the rest do not spend much time on this, which in the case of fresh bread becomes a problem. Freshly cooked bread rolls into lumps that the gastric juice is unable to digest, which can even cause indigestion as a result.
In addition, hot bread that has just come out of the oven is not actually fully cooked yet. Cooking processes continue inside the product until it has completely cooled to room temperature. Therefore, when you eat a piece of fresh bread, the fermentation process begins in the intestines. Bread starch breaks down into alcohol and carbon dioxide, and harmful microbes are activated. Such processes inside the intestines can cause discomfort, bloating and pain.
All this can be avoided by eating yesterday's bread or even dried bread. This is possible due to a significant reduction in the acidity of bakery products due to the evaporation of volatile organic acids. As a result of the drying process, bread turns from high-calorie to dietary.
Purchased goods produced by local bakery factories, unfortunately, no longer have the same quality that was before man invented such a synthetic material as thermophilic yeast. Moreover, these substances can not have the most favorable effect on the health of our body. This influence can manifest itself in the formation of stones, digestive disorders, imperfections of the lymphatic system, and even aggravation of the neuropsychic state.
Remember that crispy hot taste on the way home from the grocery store? There was a moist, fragrant crumb under it, from which steam came out on the street in winter. I knew all the stores in the area to which the machine delivered bread from the factory, first of all, while it was still hot. And with what pleasure I recently visited the factory where it is baked! The same bread, the recipe of which has not changed over all these years. Round, like a brick, with a rough crust, with baked flour on it.
Shall we crunch? :)
The first batch of bread at Ulyanovsk Bakery No. 3 was baked back in 1967. And today 25 tons of bread are shipped from conveyors every day.
The journey of hot bread begins with kneading the dough. Before baking, it undergoes microbiological control, so that God forbid there is something in the dough that should not be there.
After this, the dough, divided into portions, is placed in a proofer, where it rises for about 40-50 minutes, after which it is placed under the oven (hence another name for “Peasant” - hearth bread), the movement of the hearth does not stop - its speed and so small enough for the dough to bake.
Baking takes about 45-60 minutes. First, the bread is baked at a temperature of 270-300 degrees so that it is baked on the outside and has a crust, then at a temperature of 180-200 degrees so that it is baked from the inside. One of the main criteria for bread readiness is the temperature inside the dough of 94-96 degrees, which is measured with a special temperature probe. If this is the case, then this means that the crumb is baked and the bread is ready.
From the oven, the finished glebe goes to the circulation table for stacking, from where it is laid out on racks. The paver takes 4 pieces at a time to keep up with the incoming flow.
Bread continues to bake on the shelves.
No, you heard that right - when the product comes out of the oven, it still continues to bake until it reaches room temperature. It is then that the bread is considered to be finally ready.
Until this point, hot bread can hardly be called a healthy product. Eating freshly baked bread can lead to heartburn and bloating. This happens because the starch in it is still in the form of a paste and is not broken down in the stomach.
After cooling, the bread is transported on racks to the packaging conveyor.
If previously bread arrived on store shelves open, where hundreds of hands touched it, now it is packaged in film.
The packaged products are transferred to another rack and sent for shipment.
And also, shopping at the branded retail chain “Bulochnaya No. 1”, where in addition to bread you can also buy delicious “Khlebprom” cakes, which are also made at this factory.
From the start of mixing to the release of the finished product, 16 hours pass. Of these, the dough rises for about five hours, the dough is kneaded for about four hours, proofing and baking last for an hour.
Did you know that hot bread is harmful?
The biggest danger is the one that has just been taken out of the oven. Doctors warn that you should not consume any hot food or drinks. Such precautions are associated with an increased risk of occurrence. Hot food and hot liquids are cancer provocateurs. When a person eats this way with enviable regularity, the chances of developing cancer increase eightfold. There is reason to think before you send smoky bread into your gastrointestinal tract.
But not only hot baked goods can harm your health; even warm bread has a detrimental effect on your well-being. As soon as a fresh loaf of bread enters the intestines, the dormant bad bacteria begin to become active. They are fed with bread starch, which has been converted into other substances. Such processes lead to inflammation in the digestive system, and you experience bloating and even abdominal pain.
Another danger of fresh bread is the lumps that form. Lush and tender baked goods have a peculiarity - they roll into lumps, which move with great difficulty from one organ of the gastrointestinal tract to another, and in the stomach they are not at all susceptible to the action of gastric juice. This causes disruptions in the digestive process, which has serious consequences.
Almost all baked goods contain synthetic products. For example, thermophilic yeast. When the baked goods are still warm, the yeast feels great. Their activity causes the acidity in the stomach to jump, and this can lead to the diagnosis of gastritis. Also, the love of fluffy bread is dangerous due to disturbances in the lymphatic system, the release of important minerals from the body, and even the occurrence of depression. Yeast baking very quickly hooks a person on its “needle”. This is especially true for freshly baked bread.
All of the above reasons to refuse fresh bread are significant, as they undermine health. But there is another threat that every girl fears - weight gain. Yeasts work on this front too. They contribute to the appearance of fat deposits, mainly in the waist area.
All yeast baked goods pose a certain danger when hot. The nutrient medium and high temperature in barely baked bread are excellent living conditions for yeast fungi. Due to the fermentation processes that are still ongoing in freshly baked bread, the acidity in the stomach increases. This irritates and injures the mucous membrane, which ultimately leads to the development of gastritis.
In the intestines, due to the consumption of fresh baked goods, the process of gas formation begins. Heaviness and a feeling of discomfort appear. The reason lies in the same yeast fungi. They have a detrimental effect on healthy intestinal microflora, inhibiting microorganisms that are beneficial and promoting the growth of dangerous microbes. As a result, a person develops a whole bunch of gastrointestinal diseases, even though he doesn’t seem to be doing anything reprehensible. He just loves fresh, piping hot bread.
Warm baked goods straight out of the oven not only clog the stomach and intestines, but also greatly contribute to weight gain. Fans of hot bread experience the same effect as beer fans - solid fat deposits in the abdominal area, a bloated stomach, which again is to blame for yeast fungi.
Probably, few Russians can imagine lunch without bread. And, to tell the truth, most breakfast is also not complete without a sandwich, the basis of which is a good slice of sliced loaf or delicious “Borodinsky”.
Scientists believe that Russians eat too much bread. And they are especially upset by the love of many of our fellow citizens for hot, freshly baked white loaves.
What really? Is hot bread really that bad?
Unfortunately, the conclusions of scientists are based on reliable facts. As you know, almost all loaves, including the French ones so beloved by many, are baked from finely ground white wheat flour. After such processing, very little useful remains in it, and the baking process reduces the benefit to zero. Moreover: the flour from which white bread is baked contains simple carbohydrates that quickly break down into glucose. Glucose is a source of energy for the body. And since we eat much more than we need to replenish energy, all unspent glucose “settles” on our waist and hips in the form of hated fat.
Another thing is whole grain bread or bread with bran. Not only does it contain vitamins and other beneficial substances, but it is also much more difficult to recover from. Therefore, nutritionists recommend consuming just such bread (but also in moderation, of course).
As for hot bread...Probably few people in childhood brought home a whole loaf of freshly baked bread. And my mother didn’t even scold me for the nibbled top - she understood that it was impossible to resist...
But, unfortunately, scientists are right here too: hot bread is harmful to the stomach. The fact is that this is heavy food, and excessive consumption of hot bread may well lead to gastritis. In addition, such bread causes a fermentation process in the intestines, resulting in bloating, pain and pain.Another disadvantage of modern bread, no matter whether it is hot or cold, is that modern bakers use synthetic yeast instead of natural starters.This has a very bad effect on the intestinal microflora, promotes the proliferation of harmful bacteria, and causes many diseases.
So, if you can’t do without bread at all, choose at least the one that causes less harm to your health.
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