Bread

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SUNDAY NOVEMBER 21

Did you know? The production of bread dates back to the Neolothic era (beginning about 9500 BC)

HEALTH FOCUS

Bread

... A SOURCE OF ENERGY, PROTEIN & FIBRE

T

here is an urban myth that avoiding bread will help you stay slim. The truth is bread is one of our biggest sources of grains and has many health benefits. The key is to eat the right type of bread and in the correct portion size. Nutrient needs vary, but the government recommends eating four to 12 serves from the cereal group daily (this varies depending on age, size, gender and activity levels). Breads are considered part of the cereal group and wholegrain varieties are the most nutrient-rich as they are made from the complete grain of a plant. Types of bread ■ White bread is made from refined wheat flour, which means the grain and germ of the wheat plant has been removed. Because of this it has the least health benefits and should be avoided when possible. ■ Rye bread is made from rye grain and flour. Generally the darker the bread, the more bran it contains.

■ Wholegrain bread is made from the complete grain of a plant. It can refer to any type of seed, including wheat and barley, and is one of the most nutritional choices. ■ Wholemeal bread is also made from wholegrains but is milled to a finer texture. ■ Multigrain bread is made using several grains, but not all varieties are made from wholegrains or wholemeal flour. Some are made from white flour or a combination of flours. Look for breads made with wholegrain flour to get your dietary needs. ■ Sourdough bread is made with a sourdough starter (culture of yeast and lactobacillus). Sourdough bread has a lower glycaemic index than regular bread – meaning the blood sugar is raised more slowly and keeps you feeling full for longer. ■ Gluten-free bread is usually based on cornflour. This bread has a dense texture and is a good choice for those with allergies or sensitivities to other breads.

■ Flat bread, mountain bread and lavash bread is made from various grains such as wholewheat, barley, corn, oat, rice and rye and can be lower in kilojoules. ■ Other types of breads include hearth breads, sprouted breads, damper, bagels and fruit breads. The pros ■ Bread is a valuable source of energy, carbohydrates, protein, fibre and vitamins. ■ From October 2009, it became compulsory that any salt used in making commercial bread be iodised. This helps address most of the nation’s iodine deficiency. ■ Most commercial breads in Australia are fortified with folic acid. The cons ■ As with anything in life, moderation is the key. Too much bread will equal too many kilojoules. ■ Turkish bread is high in kilojoules and low in nutrients. ■ Many breads have high amounts of sodium.

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*Based upon clinical efficacy reports conducted by medical professionals using ultrasound technology.

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PHOTOGRAPHY: GETTY IMAGES

IT’S EATEN BY ALMOST EVERY CULTURE, BUT WHICH TYPES ARE BEST? BY Tatyana Leonov


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