Bread, a story with a lot of crumb

Adding a portion of bread to every meal is a good way to meet the daily carbohydrate recommendations in your diet. Don't believe the false myths. Rediscover this food and enjoy it.

Eating whole grain bread (as well as other whole grain products) brings us numerous benefits:

He constipation It is one of the small inconveniences that modern life has in store for us (sedentary lifestyle, changes in habits, frugal meals, foods rich in fats and sugars, etc.). Fiber allows the body to increase fecal volume, stimulate intestinal movement (peristalsis) and facilitate evacuation.

To the patients of diabetes They are particularly benefited by eating whole grain products, because these foods have a lower glycemic index than refined products, and after eating them there are no high spikes in blood glucose and the demand for insulin is reduced. In addition, these products prevent the onset of type 2 diabetes, because regular consumption of fiber promotes the secretion of insulin, a hormone responsible for regulating the amount of sugar in the blood.

They play an important role in the cancer prevention, especially in the face of colon cancer, because they promote the expulsion of carcinogenic substances along with the feces. They prevent coronary diseases due to their ability to reduce “bad” cholesterol. All studies in this regard show that consuming relatively high amounts of whole grains resulted in significantly lower rates of cardiovascular diseases.

Foods rich in fiber produce a feeling of satiety, which reduces the feeling of hunger between meals and thus prevents the intake of other more caloric foods, resulting in better weight control.

They help us to recover the exercise of chewing, which helps to prepare food so that we have easier digestion.

They slow down cell aging, thanks to their antioxidant properties. Whole grains have a firmer, crunchier texture and are more flavorful, and these characteristics can be used in cooking because they allow for more appetizing dishes.