How to make bread healthier and easier to digest
In today's time, when it comes to healthy choices, you take a long-term sustainable lifestyle. Some foods we grew up eating are gaining a bad reputation. Bread is one of them. Bread was considered as a quick snack as a snack or as part of their meal, but due to several reasons, people are turning their faces towards bread, whether it is resistance to gluten, high glycemic index, processed flour, presence of sugar, presence of harmful chemicals such as bleach and preservatives.n Well, I always say that the only solution to maintain a healthy and long-term relationship with your food is not to leave the source of staple foods, but to adjust it to a healthier and more organic version. There are many options in the supermarket that are available today or recipes available online to make your own bread. But it is confusing which one to choose. These are some of the aspects that one should see before opting for any bread from the market or recipe for baking at home:
1) Germinated whole wheat bread:
Bread made from whole grains that have begun to germinate due to heat and humidity makes it easy to digest due to the natural process of breaking down complex molecules into simple ones. Sprouted breads are easy to digest and are rich in antioxidants and other natural nutrients such as fiber and protein. Sprouted breads are also a good option for weight watchers, as they do not increase blood sugar levels. One can find breads made with sprouted grains at local bakers or healthy bread suppliers.
2) sourdough bread:
The sourdough bread is made by a fermentation process. Fermentation helps break down complex molecules into easily digestible components due to prebiotics. This bread also has a lower glycemic index, which means it is rich in fiber and does not increase sugar levels in bread. Sourdough bread is generally available with whole wheat flour that is rich in fiber, iron and other nutrients and has the benefits of fermentation.
3) Wholemeal bread:
Whole grain maintenance refers to keeping all the grain intact, including the germ, the endosperm and the bran. The presence of the three layers makes the bread rich in fiber, protein, fat, vitamins and minerals. Processed breads generally lack all of these nutrients because they are made primarily of starch extracted from the grain. However, many brands that claim to be whole wheat bread are not made entirely with whole grains, but a portion of this is added with refined flour. Therefore, it is not completely comprehensive. Be sure to read the label before buying your whole wheat bread. You should also check the ingredients for added sugar and preservatives.
4) Bread made with oatmeal:
Oatmeal bread is usually made from a combination of oatmeal, whole wheat flour, yeast, water and salt. Since oatmeal is highly nutritious and has many health benefits, oatmeal bread can be a healthy option. Oatmeal breads are high in fiber and have a low glycemic index. This also facilitates digestion and control of cholesterol levels. However, one must be sure about the proportion of oatmeal added in regular flour, which should be greater than 50 percent.
Contributions of Diksha Chhabra, certified nutritionist and physical trainer