Bread- Stuffed with myths
Bread is the oldest food item known to man. With the growth in technology and health awareness, the humble, fuss-free bread too, has grown and evolved. Unfortunately, so have the myths surrounding it. Here are a few of the myths that surround this food item, known to bring comfort to many; some true, some false!
MYTH: Bread causes bloating and digestive problems!
Bread made following the Chorleywood baking process, a method used to produce bread in large amounts at factories, has been under the scanner, for allegedly causing bloating and digestive troubles. There is no scientific evidence to support these allegations. Bread made by CBP is as safe as any home baked bread. The bloating problems occur due to a sudden increase in the fiber intake of the person and his/her lack of physical activity.
MYTH: Bread does not contain any nutrients!
This, unfortunately is true. The nutrients contained in the ingredients of bread, are all lost during the process of milling and later through the sieving of the flour.
MYTH: Brown bread/ wholegrain bread is better than white bread!
Brown breads and wholegrain breads are fortified with nutrients like iron, calcium, folate, iron, magnesium and zinc that are lost during the sieving and milling processes that all breads go through. Hence, due to these added nutrients, they are definitely better than white bread.
MYTH: Modern bread is less nutritious than traditionally baked bread!
The nutrient content of the bread depends upon the kind of flour used and whether the lost nutrients have been replaced, after the milling and sieving. The method by which bread is baked, modern or traditional, has no impact upon the nutrition value.
MYTH: Bread causes allergy and is not tolerated well by your body!
This is not true for everyone. Some individuals suffer from gastric problems after consuming bread, especially wheat bread. This is due to their body’s gluten intolerance. Gluten is a substance found in wheat.
MYTH: Bread is high in salt!
Salt is added in the baking process, as it enhances the performance of yeast and also stabilizes the gluten. The amount of salt added, differs from brand to brand; so not all breads are high in their salt levels.
MYTH: Eating bread is not recommended for diabetics!
Diabetics should consume foods that have a low glycemic index, which is the speed at which the sugars, consumed through the food eaten, are released into the blood. Both white bread and wholegrain bread have a high GI. But this does not mean that it is unsafe for diabetics to eat bread. When combined with a low GI food, breads also become low in their GI and can be safely consumed. For example, eating a vegetable sandwich or bread with omelets, lowers the GI.
