Is bread useful, what kind of bread can you eat when losing weight. Bread - the benefits and harms of eating What kind of bread is healthy

Although in many proverbs bread is the basis of the basics, an indispensable food, but if a diet is ahead, then it will be the first one that will be crossed out from the list of allowed foods. Is it right to refuse bread, which of them is harmful, and which, on the contrary, will be beneficial? ELLE decided to sort out the issue of daily bread.

White, gray, black, Borodino, Riga, bran, soy, gluten-free, ciabatta - walking through the bread department in the store is becoming more and more exciting. So all the same: why is bread harmful and why should it be abandoned?

Everything is quite simple: bread is a high-calorie food; after grinding, white flour of the highest grades does not contain proteins, vitamins and minerals. The designation "highest grade" of flour is misleading, but this is not a characteristic of the quality of flour, but the way it is processed. In the production of premium flour, dietary fiber is completely ground. Such bread, due to the high content of carbohydrates, gives a feeling of quick satiety, but slows down the digestive processes inside the body. Although it is tastier with bread, it is not recommended to eat it directly during lunch.

The average calorie content of bread, depending on different types, is from 200 to 300 calories per 100 g. The calorie content of a piece of bread increases almost one and a half times if it contains seeds, nuts, dried fruits. White wheat bread is considered the most high-calorie and least useful.

The beneficial properties of bread are amazing. Bread enriches the body with vitamins, trace elements, amino acids. It contains many vitamins of groups B, E, PP, A. Bread helps cleanse the intestines and the body as a whole from toxins, reduces the risk of diabetes. Therefore, it is not advisable to completely refuse bread, it is better to find out which bread is good for health.

If you do not know if the bread you have chosen in the store is harmful, then carefully read the ingredients on the label. The list of ingredients in "good" bread is not long - it is flour, vegetable oils, milk, water, eggs, yeast, natural additives (spices, nuts, seeds, fruit pieces). The composition of the bread also includes baking additives, which are auxiliary means for splendor, elasticity of the dough and an increase in the shelf life. Conscientious manufacturers indicate them in the composition, others are silent.

When choosing which bread is healthier, gray or black, you prefer the same kind of bread made from wheat and rye flour, which are mixed in different proportions. To obtain gray bread, the ratio of wheat and rye flour is 1:2, in black - 1:3. Unlike white bread, black bread contains a number of useful amino acids and fiber, which is useful for the gastrointestinal tract. Rye gray and black bread is best used for various disorders of the endocrine system, diabetes. Due to the long absorption by the body, rye bread is not recommended for infections, stomach and intestinal disorders, heartburn, gastritis and ulcers. In these cases, gray and black bread should be replaced with dried or white bread, preferably on a yeast-free basis.

Almost all bread is baked with yeast, which causes the dough to swell. The formation of a large number of cavities with carbon dioxide can lead to flatulence in the intestines. Yeast-free bread does not cause such phenomena, and therefore proudly bears the title of "the most useful bread." A dense bread crumb made from yeast-free dough contributes to a more active bowel function.

Modern whole grain bread is closest to its historical predecessors. Over time, the method of its manufacture has not changed much. The difference between whole-grain bread and wheat and even whole-grain bread is that crushed grains are not sifted to obtain flour. All the output material after grinding the grains goes into the dough. Therefore, in bread you can find particles up to one and a half millimeters. In the composition of ordinary bread, grains with a diameter of more than 0.05 mm should not be present.

Bread with bran contains vitamins, proteins, fats, carbohydrates, fiber, mono- and disaccharides, saturated fatty acids. Bran is rich in fiber, which adsorbs and removes toxins, slows down the absorption of carbohydrates. As a result, the level of insulin and glucose in the blood normalizes.

During the diet, it is recommended to eat bran bread, which gives a feeling of fullness and reduces appetite for a long time. A high concentration of vitamins B6, B12 and zinc improve the functioning of the nervous system. If you are feeling anxious and stressed, then it is better to arrange a small snack: drink a cup of hot tea with bran bread toast.

It has always been believed that bread is the head of everything! And it was said for a reason. According to nutritionists, people who include rye bread in their daily diet are less likely to suffer from coronary heart disease. In fact, we don’t know much about rye bread: why is this product so recommended by nutritionists, what are its benefits, can it harm a person, and what use have cosmetologists found for it.

Composition and benefits

Rye bread is one of the types of bakery products. It is valued not only for its taste, but also for its benefits to the human body. It is most in demand in Northern Europe, the Russian Federation and the countries of the former CIS.

The composition of ordinary rye bread includes:

• leaven,
• Rye flour,
• water,
• salt.

Foreign and domestic manufacturers have diluted the standard recipe for rye bread with their additives. Additional ingredients include alternative flours, seeds, nuts, plant seeds and dyes.

As a result of this, the following varieties of rye bread can be distinguished:

• from wholemeal flour,
• from wholemeal flour,
• from sowing flour,
• with the addition of flour,
• boiled rye bread.

And also on the shelves of shops you can find baked rye bread. It differs from the simplest rye in that it is made from a higher quality grade of rye flour. Such bread is considered more useful in comparison with the usual one. It consists of:

The composition of bread contains many vitamins and useful microelements, which are so necessary for a person. But despite such a valuable composition and benefits, many choose bakery products made from wheat flour. Perhaps the long-established stereotypes that white bread is for the nobility and gray bread for the poor are responsible for this. Nowadays, there are more and more supporters of a healthy diet who prefer rye. They combine bread with meat dishes and vegetables, and many people love its sweet and sour taste.

Six to seven slices of bread can provide the human body with half the daily requirement of vitamins and minerals. A huge difference in composition and useful properties can be seen by comparing rye bread with wheat bread.

Table: calorie content and chemical composition of rye and wheat bread (100 g)

Name	Quantity (for rye bread)	Quantity (for wheat bread)
Calories per 100 g of product	259 kcal	270 kcal
Squirrels	6.6 g	8.1 g
Fats	1.2 g	1 g
Carbohydrates	34.2 g	48.8 g
vitamins
Vitamin PP	0.7 mg	1.6 mg
Vitamin E	2.2 mg
beta carotene	0.006 mg
Vitamin A	1 mcg
Vitamin B1	0.18 mg	0.16 mg
Vitamin B2	0.08 mg	0.06 mg
Vitamin B5	0.6 mg	0.29 mg
Vitamin B6	0.17 mg	0.13 mg
Vitamin B9	30 mcg	27 mcg
Vitamin E (TE)	1.4 mg	1.3 mg
Vitamin H	1.7 mcg	1.7 mcg
Vitamin PP (NOT)	2 mg	3.1 mg
Choline	60 mg	54 mg
Minerals
Iron	3.9 mg	2 mg
Zinc	1.21 mg	0.735 mg
Iodine	5.6 mcg	3.2 mcg
Copper	220 mg	134 mg
Manganese	1.6 mg	0.825 mg
Selenium	5 mcg	6 mcg
Chromium	2.7 mcg	2.2 mcg
Fluorine	35 mcg	14.5 mcg
Molybdenum	8 mcg	12.8 mcg
Bor	23 mcg	48 mcg
Vanadium	40 mcg	66 mcg
Silicon	7 mcg	2.2 mg
Cobalt	2 mg	1.9 mcg
Sulfur	52 mg	59 mg
Chlorine	980 mg	837 mg
Phosphorus	158 mg	87 mg
Potassium	245 mg	133 mg
Sodium	610 mg	378 mg
Magnesium	47 mg	33 mg
Calcium	35 mg	23 mg

Video: why rye bread is better than wheat

Beneficial features

Based on the composition of rye bread, we can conclude about its undoubted value in the daily diet. But not every bread roll has a beneficial effect. Often the nutrients are removed during the grinding and refining of the flour, making the bread "empty" and useless. That is why it is so important to choose it wisely. It is best to buy bread made from wholemeal flour (coarse grinding), whole grain or with the addition of bran.

The method of preparing the dough is also important. Bread made with sourdough is especially valuable, as it enriches it with lactic acid bacteria, which are so necessary for our intestines.

The main positive qualities of rye bread:

• contains a large amount of vitamins and essential amino acids;
• is a source of fiber (solid indigestible fibers that cleanse the body);
• helps to remove toxins and slags;
• helps to eliminate constipation;
• prevents dysbacteriosis;
• gives a quick feeling of satiety with the same amount as wheat bread;
• recommended for dietary nutrition;
• used for the prevention of cardiovascular diseases;
• recommended for diabetes;
• used for the prevention of cancer;
• accelerates metabolic processes in the body;
• restores hemoglobin levels;
• helps to reduce cholesterol levels and remove its excess;
• recommended for anemia;
• recommended in the diet of pregnant women;
• contains one and a half times more iron and 50% more magnesium and potassium than bread made from wheat flour;
• used to prevent gastrointestinal diseases.

The greatest benefit from bread can be obtained in the first 36 hours after it is made. Then its valuable properties will rapidly fall.

Are there any contraindications and is harm possible from eating rye bread?

In addition to the benefits, rye flour bread has contraindications, and if used improperly, it can begin to negatively affect the human body. It is worth noting that he:

• may worsen the condition of people suffering from increased acidity of the stomach;
• not recommended for stomach ulcers;
• worse absorbed and digested in comparison with wheat bread;
• contraindicated in inflammation of the liver;
• worsens the condition of people suffering from gallbladder diseases;
• not recommended for use with colic;
• not recommended for duodenal ulcer;
• in large quantities leads to flatulence and digestive disorders;
• if used improperly, leads to weight gain;
• may contain carcinogens, as some manufacturers add flavorings and preservatives to it;
• contraindicated in the postoperative period;
• aggravates the condition of those who have an inflamed esophagus;
• harms people with gluten intolerance;
• not recommended for enterocolitis.

To reduce the adverse effect of rye bread on the human body, manufacturers add wheat flour to the recipe. As a result, rye bread contains 85% rye flour and 25% wheat flour.

Daily consumption rates

Adult men and women who lead an active lifestyle are recommended to consume 250–350 g of rye bread per day in order to replenish their daily norm of bakery products. Doctors recommend that people who are engaged in hard physical labor eat 500 g of bread. If the main activities every day are intellectual work and a sedentary lifestyle, then 150 g of rye bread is enough to maintain the level of essential substances.

If there is wheat and rye bread in the daily diet, then the amount of rye bread should be at least 25% of the total norm.

Table: daily intake of rye bread depending on age and energy consumption

Features of use

Rye bread is indispensable for meat dishes, vegetables, it is popular in the form of toast and crackers. It is valued for its taste, mineral and vitamin composition, but it is important to be able to use rye bread correctly.

Is heartburn possible from rye bread?

Quite often, a small piece of fresh, tasty, fragrant bread leads to heartburn. In most cases, the culprits for this are problems with the digestive system, which also occur in healthy people. The reason for this is intolerance to certain ingredients in rye bread.

A person releases a lot of saliva when a piece of bread enters the mouth. In the process of chewing, it begins to split. At this time, a lot of gastric juice is formed in the stomach, and a lump of bread comes there already half split. Thus, the complete processing of the piece will require much less stomach acid than it was originally released. Its excess irritates the walls of the stomach and can cause ulcers.

Not all ingredients in bread are created equal. Here are some of its possible ingredients that may lead to heartburn:

• Yeast. They help to raise the dough, make the bread airy and soft. But getting into the body with fresh bread, they go through the processes of fermentation and oxidation. So yeast becomes the culprit of heartburn.
• Fruit pieces, nuts, seeds, sweets. Seeds and nuts take longer to digest, and sweets (icing, chocolate, and so on) irritate the mucous membrane of the digestive system.
• Fat (butter or margarine). This mainly applies to home baking. Housewives do not skimp on good butter or high-fat margarine. This makes the bread tastier and more aromatic, but it will be harder for the stomach to digest. Because of this, the product stagnates in the body longer and can cause heartburn.

To avoid heartburn, doctors and nutritionists recommend:

• buy not fresh, but yesterday's bread;
• observe the daily norm of bread;
• eat together with other products;
• choose black bread with the simplest composition, without additives;
• give preference to unleavened bread;
• cook it at home with low fat ingredients.

Is it possible to eat rye bread during pregnancy?

During pregnancy, women often want rye bread. The reason for this is yeast, which is rich in vitamin E. Doctors recommend including this particular bread in your diet, but without yeast in its composition. It gives energy and brings a minimum of harm to the child. It is also advised to choose bread with minimal acidity so as not to cause pain in the intestinal area.

It is better to replace bread during pregnancy with other equally healthy products, but you should not completely abandon it. It is worth choosing the simplest bread and sticking to the norm of its use.

The norm of rye bread for a pregnant woman is 100–150 g per day. Doctors do not recommend exceeding the norm, so as not to harm the child.

In the diet of a nursing mother

As with pregnancy, when breastfeeding, rye bread was and remains much healthier than white bread. It gives energy not only to mother, but also to the baby. It improves muscle tone, maintains the beauty and elasticity of the skin, and prevents the development of cellulite. But exceeding the norm of consumption can harm not only the mother, but also the child. It should be introduced into the diet of a nursing mother little by little and gradually look at the reaction of the baby (behavior, stool, rashes). Pediatricians and nutritionists do not recommend combining it with fatty foods. It is delicious and healthy to eat dried.

When breastfeeding, bread improves the health of the mother and gives energy to the baby

Mothers who breastfeed their babies should prefer rye bread with the simplest ingredients, without fillers and additives. Flavors and additives in the form of fruits, nuts, seeds and sweets can be the main cause of allergies in a baby. They can also worsen the functioning of the mother's gastrointestinal tract, and this will lead to a decrease in the value of breast milk. When choosing rye bread, adhere to the following rules:

• Do not buy fresh bread, as it leads to constipation in mother and child. It is worth giving preference to yesterday's bread, as it stimulates digestion.
• Choose a well-baked product. This is checked as follows: squeeze the bread, if it is well baked, it will return its shape, otherwise it will remain deformed.
• The smell of bread should not contain muffin impurities. This means that it contains test improvers that cause an allergic reaction in infants.
• Pay attention to structure. If the bread is too porous, then this indicates yeast activators in the composition. They are of no use.
• Buy bread in plastic bags with recent baking dates. A product that has been baked for a long time may contain mold.

Rye bread in the diet of a child

Pediatricians advise giving bread to babies from 7 months in the form of crackers. But rye bread should be introduced into the diet only after 3 years. This is due to the fact that the enzymes of the child's digestive system are not yet sufficiently formed and cannot break down the complex components of bread. From the age of 3, bread is given in the amount of 10–15 g. For a couple of days, the reaction of the child is observed and, in the case of a normal reaction, the volume is increased to 100 g per day.

Black bread is indeed healthier for an adult. Rye flour contains more B vitamins and iron than wheat flour. Between us, white bread made from premium flour is an unhealthy product. They eat it just for what they eat. Don't expect much benefit from it. Rye bread contains more fiber. So it's better for an adult.

Why it should not be given to small children, especially at 10 months. This is due to the technology of making rye bread. It is made only on sourdough. Plus, rye flour itself has a higher acidity than wheat flour. That is, rye bread is definitely more "sour" than wheat. And wetter. Therefore, it is more difficult to digest and is not even recommended for people with high stomach acidity. So I would not give rye bread to a child either a year or even two. By the way, I don’t give wheat either, and we get along calmly.))

It's up to you, good luck!

Natalia, food technologist

https://www.babyblog.ru/community/post/baby_food/1218614

For what diseases can you include bread in your diet?

Despite its rich composition and beneficial properties, rye bread is not good for everyone. This is especially true for people suffering from various ailments. To calmly use it and not be afraid of a negative effect, you need to consult a doctor.

With diabetes

Rye bread, in comparison with white bread, does not exceed the level of sugar in the blood. Bread with bran is especially valuable. It is 10-15% less calories and contains more dietary fiber, which is good for the prevention of this disease. It contains a lot of vitamin B and slow carbohydrates, which contribute to the normal functioning of the blood-forming organs.

Preference should be given to black bread with a glycemic index of 51. It has 15 g of carbohydrates and only 1 g of fat. The best option is Borodino bread. The allowable rate of bread per day depends on the amount of carbohydrates consumed in other products. If there are a lot of carbohydrate-containing foods in the diet, then the norm of rye bread is 25 g, in another case - no more than 325 g of bread per day.

With thrush

During an exacerbation of the disease, the patient should refuse any baking. Since yeast is most often present in rye bread, it can aggravate the disease. At other times, you do not need to refuse it, only it is worth buying yeast-free, yesterday's and whole grain bread. Its norm in the daily diet is 200 g.

With cholecystitis

Doctors recommend eating black stale bread in the daily menu during the recovery period. It promotes healthy bowel function and gallbladder emptying. Its norm is 2-3 dried pieces per day. But during the period of exacerbation of the disease, rye bread is categorically contraindicated. Only white stale bread is allowed. It is lighter and does not burden the digestive system.

With gastritis

During the period of exacerbation, rye bread is not recommended by doctors. This can lead to nausea, heartburn, and even loss of consciousness. The reason for this is the ingredients of the bread. If it is fresh, then it is harder to digest. Yeast leads to fermentation in the intestines, bloating and flatulence. Increased acidity can exacerbate gastritis and cause ulcers. All this only complicates the work of the gastrointestinal tract and can harm. But with gastritis, rye bread crackers are allowed. The exception is Borodino bread, as it has a rather high acidity. The norm of such crackers per day is 100 g.

With pancreatitis

As with other diseases, rye bread is contraindicated during an exacerbation. It can lead to destruction of pancreatic tissue, diarrhea, intestinal pain, and gas. But during the recovery period, rye crackers are allowed. They can be soaked in tea or broth. Daily rate - 100 g.

weight loss on black bread

Many diets use black bread. It is more useful than ordinary white, it fills you up faster, and it contains many valuable trace elements. If you use it without exceeding the norm, then this will not lead to weight gain.

For example, in a mono-diet on black bread and water, you can get rid of a couple of extra pounds in 3-5 days. There are several options for this diet. The simplest is to eat only bread and water for several days. But such a diet caused only negative reviews.

There is a more gentle and effective option. You need to eat 3 times a day. Breakfast consists of 1 small plate on the water, 1 slice of rye bread and a cup of green tea without sugar. Lunch - 2 slices of bread and tea without sugar. Dinner - 2 glasses of milk and 2 slices of bread. During the day you need to drink 2 liters of water. And in the morning on an empty stomach you need to drink 1 glass of water. After that, you can not eat for half an hour. The duration of the diet is no more than 5 days. It is not recommended to carry out more than 1 time in six months.

A popular diet is 7 days on rye bread, following which you can lose 6-7 kg. The menu for this diet is more varied.

Table: diet menu for 7 days

	Breakfast	Dinner	Dinner
Monday	50 g oatmeal steamed in water or milk, 1 slice of rye bread, tea without sugar	3 slices of rye bread, black tea without sugar	2 slices of bread, 2 cups of milk
Tuesday	2 slices of bread, 50/50 milk tea without sugar	50 g oatmeal steamed in water or milk, a glass of milk	2 slices of bread, 2 cups of tea without sugar
Wednesday	2 cups of water, after 20 minutes 2 slices of bread	50 g oatmeal, steamed with water or milk	1 slice of bread, 1 glass of milk
Thursday	2 cups of water, after 20 minutes 3 slices of bread	2 cups milk, 2 slices of bread	50 g oatmeal steamed in water or milk, black tea without sugar
Friday	50 g oatmeal steamed in water or milk, 1 slice of bread, black tea without sugar	50 g oatmeal, steamed in water or milk, 1 glass of water	tea without sugar, 2 slices of bread
Saturday	50 g oatmeal steamed in water or milk, 2 slices of bread, black tea without sugar	a couple of slices of bread, tea without sugar	tea without sugar, 1 slice of bread
Sunday	2 slices of bread, black tea without sugar	50 g oatmeal, steamed in water or milk, 1 slice of bread, 1 glass of water	3 slices of bread, 1 glass of milk

During the diet, you need to perform physical exercises that will help you effectively lose weight and tighten your body.

Reviews of those who have lost weight

Hello everyone ... I read about the bread diet ... of course it’s interesting ... Well, I lost weight in a different way. In the morning I ate porridge or scrambled eggs, 1 slice of bread and butter. At lunch, a full diet of i1 and 2 and, of course, tea or compote. An afternoon snack of kefir, two mugs each. In the evening, also porridge or mashed potatoes. I didn’t eat after 7 pm. And my food was not a gram of salt! And I didn't drink coffee. meat was only for lunch. I weighed 120 kg now 80. This is for 1.5 months. Now here's the skin hanging on his hands ...

Natalch

Good evening everyone, today my monthly bread diet ended, I lost 11 kg, I didn’t expect that I would only lose 5-7 kg, to be honest, there were difficulties in terms of constipation, I drank Duphalac every other day, maybe this also affected weight loss. mine height 160 weight was 65 became 54.

Nyusha

http://edimka.ru/cgi-bin/cm.pl?r=diets_hleb

Rye bread on a hypoallergenic diet

The body of children is very weak after birth, and any product can cause allergies. And since all substances enter the child through mother's milk, any product eaten by the mother can become a strong allergen for the baby. In order not to harm the child, in maternity hospitals, mothers are advised to adhere to a hypoallergenic diet.

The main task of such a diet is to avoid the appearance of a rash, itching, redness, the appearance of crusts, loose stools or, in especially severe cases, swelling of the respiratory tract on products and their components. Allergies can also appear in a child later.

The diet divides foods into groups. Rye bread is included in the group with hypoallergenic products. It must be included in the menu of a nursing mother. Pediatricians refer it to the food that does not cause allergies. The rate of bread per day should be 20-30% less than the standard rate of consumption of bakery products for a healthy person. With a diet, only 2-3 pieces per day are allowed.

Bread after 40 years

After 40 years, the products in your daily diet should be taken most seriously in order to keep the body healthy longer and live a long life. At this age, food should be less high-calorie, since the body already expends less energy than in youth. Priority should be given to foods with a low glycemic index. During this period, it is important to monitor the work of the intestines and daily stools. The best assistant in this is rye bread and other fiber-rich foods. Its regular use helps to keep the entire gastrointestinal tract normal.

Video: proper nutrition after 40 years

Health Recipes

Nowadays, there are a huge number of various variations of baking bread. But the simplest (with a minimum number of ingredients) are considered the best and most useful.

Homemade rye bread from a bread machine

Ingredients:

• rye flour - 350 g;
• high activity yeast - 1 dessert spoon;
• olive oil - 1 tablespoon;
• milk whey - 250 ml;
• dried cumin - 1 dessert spoon;
• salt, sugar to taste.

1. Pour all the ingredients for the recipe into the bowl of the bread machine. Do not stir.
2. Select the "Rye bread" mode and bake for 3 hours.

Cooking at home, you can adjust the acidity of the bread. To increase the acidity, milk whey or ripe dough is added to the dough.

Treatment of joints and gout with gruel from rye bread with kefir

Ingredients:

• Rye bread,
• kefir,
• drinking soda.

1. The bread is cut into pieces.
2. In a jar with a capacity of 500 ml, 1 glass of kefir is poured and bread is added.
3. 1 dessert spoon of baking soda is also added there.
4. The gruel is left for 5-6 hours, after which it is filtered and squeezed.

From the resulting slurry, you need to make compresses for the night. Apply to problem areas. Duration - 3-4 nights.

Unleavened bread

Such bread does not cause colic and fermentation in the intestines. It is excellent for almost everyone and is recommended for many diseases.

Sourdough Ingredients:

• rye flour - 100 g;
• warm water - 80 ml.

Dough Ingredients:

• sourdough on rye flour or dough - 200 g;
• rye flour - 500 g;
• hard-boiled black tea - 140 ml;
• sugar - 1 dessert spoon;
• salt - 1 dessert spoon;
• butter to grease the baking dish.

1. First, steam is made. For this, sourdough is mixed with flour and water.
2. The resulting dough is wrapped in a film and left for 3.5-4 hours. In this case, the temperature should be 25-28 degrees.
3. After the time has elapsed, the dough should rise. Flour, hard-boiled tea, salt and sugar are added to it.
4. The dough is kneaded. It will be thick and sticky. Flour no longer needs to be added to the dough.
5. The dough is again wrapped in a film for 60-90 minutes at a temperature of 30 degrees.
6. After the time has elapsed, the dough is moved with wet hands to the table and formed.
7. After that, it is transferred to a greased form and infused for 35–40 minutes.
8. In an oven preheated to 250 degrees, bread is baked for 10 minutes.
9. After that, the bread is baked for 25–30 minutes at a reduced temperature to 190–200 degrees.

Bread with honey from corns, bones and spurs

Ingredients:

• Rye bread,
• lime honey.

1. Take a crumb of rye bread and mix it with linden honey in a ratio of 2:1.
2. Before treatment, the legs need to be steamed.
3. The resulting mixture is applied to the affected area and all this is fixed with a bandage or plaster.
4. Wear 2-3 days. Then the bandage must be removed.

If necessary, you can repeat. For 3-5 courses, it is possible to get rid of even old hardened calluses.

To increase the effectiveness of the treatment of bones and spurs, you can take daily baths with plantain or chamomile. To do this, an infusion of herbs is made in the proportion of 1 liter of boiling water to 1 tablespoon of herbs. Clean feet must be steamed in this solution.

beauty recipes

When choosing ingredients for recipes, skin type and hair condition should be taken into account.

For hair

Rye bread as part of hair beauty products enriches them with vitamin B, promotes their strengthening, rapid growth, fights dandruff, improves blood circulation and helps restore the structure of the hair itself. Due to its acidity and high protein content, it makes hair more manageable and shiny. They are easier to comb and do not tangle after washing. The systematic use of rye bread in recipes for hair helps to avoid premature gray hair and keep color and youth longer.

Mask for activating hair growth

Pour boiling water over rye bread and leave to infuse for 2-3 hours. After that, the bread is squeezed out, and the roots of the hair are smeared with the remaining liquid and left for half an hour. Best applied to unwashed hair. After the time has elapsed, wash off the mask from the hair with shampoo and rinse with water with a few drops of lavender essential oil. The number of repetitions for the best effect - 3 times for 5 procedures with a break of 1 month.

Rye bread shampoo

Borodino bread is the best. Chop it into pieces and dry it. These pieces are brought to the state of crumbs in a blender. Before washing the head, the crumb is diluted in a small amount of water. After it is rubbed into the skin with massage movements and washed off abundantly so that there are no crumbs left in the hair.

Dandruff Remedy

Stale rye bread 100-150 g is poured with boiling water and aged until gruel. She smears her hair. Then you need to wait 30-40 minutes. The mixture is washed off with clean water. Instead of shampoo, you can use an egg or yogurt. The recommended number of procedures is 10 times.

To wash hair dye

Kefir is mixed in equal parts with a crumb of rye bread and applied to the hair. It is necessary to keep 1.5 hours. After it is washed off with water.

Oatmeal Benefits for Skin, Face, Hair and Digestion:

For skin

Mask for oily skin

The peel of a green unsweetened apple is poured with boiling water in a volume of 150 ml. Add the crumb of rye bread to the resulting mixture. Stir until you get the consistency of sour cream. Wash, cleanse and steam your face. Apply the mask along the massage lines. Keep 15 minutes. After the time has passed, we wash the face with infusion from the series. To prepare the infusion, 1 tablespoon of herbs is poured with a glass of boiling water. Number of procedures 2-3 per week. Course duration - 21 days.

Mask for narrowing the pores

Soak the bread in milk to the state of gruel. First you need to clean your face and dry it. Apply the mask along the massage lines and keep for 20 minutes. Then wash off with cool water. You can make a mask no more than 3 times a week.

Scrub cleansing

To do this, the crumb of half of rye bread is dried in the oven, and then passed through a meat grinder. To it is added 1 dessert spoon of salt and baking soda. Before use, one tablespoon of sour milk is added to the mixture. The mixture is applied to moistened skin and rubbed with soft movements until it freely begins to slide over the skin. Then the face should be washed with salty cool water. The number of procedures - no more than 1-2 times a week.

It is well known that bread- an exceptionally useful product with great nutritional value. Recently, with the general abundance of supermarkets, opinions are often heard regarding the rejection of the use of bread for food or a significant reduction in its amount included in the diet of a modern person.

Nutritionists have determined that bread contains all the nutrients and essential amino acids absolutely necessary for the normal functioning of a modern person. The ratio of proteins and carbohydrates in bread is in the only correct proportion, which is one to six.

Bread contains vitamins of the necessary group B, fiber, macroelements, microelements and many extremely useful components for the normal functioning of the organs and systems of the human body.

Of course, we can responsibly say that in order to help the human body more, it is necessary to correctly and responsibly approach the issue of choosing bread.

The greatest useful properties of bread are present in the product made from wholemeal flour, it is this bread that significantly normalizes the activity of the intestines, promotes the active removal of toxins, slags and other harmful elements from the human body.

Including wholemeal bread within reasonable limits in your diet, you significantly strengthen the cardiovascular system, effectively lower blood cholesterol levels. The beneficial substances contained in grain bread greatly contribute to the prevention of intestinal cancer.

When consuming bread, many people have their own priorities, some prefer the crumb, others prefer the crust of bread. I would like to note the extraordinary benefits of bread crust.

It is the richest source of antioxidants. Useful properties of bread, and accordingly the bread crust, significantly oppose the development of sclerosis, colon cancer and other types of cancer. Especially useful crust baked, dark brown.

Underbaked or burnt bread crust has an extremely negative effect on the health of people suffering from diseases of the gastrointestinal tract.

It is advisable to purchase not huge loaves, which can have a rather unbaked bread crust, but smaller bakery products containing a correspondingly larger amount of bread crust and having an unchanged antioxidant capacity.

For various diseases that different people have, doctors recommend eating a variety of bread. People suffering from cardiovascular diseases are extremely useful wheat bread of the first and second grade, as well as bread containing bran, and including iodine and lactose.

When deciding to lose weight, women first of all refuse bread. This decision is spurred by the advice of nutritionists. Experts say that flour products are instantly deposited at the waist. However, besides loaves, other types of bread are also baked. Among them are dietary products that help the body burn fat.

For most people, bread is such a familiar food that when you refuse it, there is great discomfort. However, this is not the main problem. The exclusion of bread from the diet leads to health problems.

Fresh bread contains an abundance of B vitamins, and they regulate the functions of the nervous system. Lacking these substances, the body ceases to resist stress. The person becomes lethargic and gets tired quickly. There are discontent in oneself and depression, which are accompanied by irritability.

Another danger that awaits people when they refuse bread is a violation of the stool. The cereal product contains a lot of fiber, which stimulates intestinal motility. Without it, constipation occurs, leading to intoxication of the body.

Since a person receives proteins and amino acids with bread, the rejection of this product is reflected in appearance. Lacking the building material for the cells, the muscles become sluggish, and the skin becomes flabby and tired.

What kind of bread is the healthiest?

Bread made from premium flour is digested better than others. But minerals and dietary fiber in it are contained in minimal quantities. Therefore, it is better to give preference to other types of bread.

For example, for people with cardiovascular diseases, products with the addition of soy and buckwheat are useful - they lower cholesterol and prevent atherosclerosis. For problems with the thyroid gland, it is recommended to include bread with seaweed in the diet, for kidney pathology - with carrot powder.

Among the common varieties of bread, the most useful are:

This product is ideal for winter, because it saturates the body with vitamins, minerals, amino acids. Its regular use helps cleanse the intestines and the whole body of toxins, reduces the risk of cancer and diabetes.

Due to the low calorie content, brown bread is considered a dietary product. It is recommended to include in the diet of people with anemia, as well as those who are prone to frequent depression.

However, with some diseases of the gastrointestinal tract, it is better to refuse black bread. It is not recommended for people suffering from gastritis with high acidity and peptic ulcer.

Rye

Gray bread made with rye flour is digested more slowly than white bread and contains more nutrients. It brings benefits only for 36 hours after baking:

1. It improves mood and relieves depression (due to tryptophan, the concentration of serotonin in the blood increases).
2. Accelerate metabolism and has a general strengthening effect.
3. Relieves constipation (to get the daily fiber intake, you need to eat 100-200 g for breakfast, lunch and dinner).
4. Suitable for diet food.
5. Normalizes cholesterol levels

Rye bread contains lysine, without which proteins cannot be digested. It has 1.5 times more iron than wheat flour products, and 50% more potassium and magnesium.

bran

This type of bread is recognized as the most useful. Bran has a complex effect on the body:

• absorb allergens and toxins;
• strengthen immunity;
• improve the functioning of the gastrointestinal tract.

Bran bread is rich in nicotinic acid, which provides prevention of various diseases. According to statistics, bread lovers are less likely to have digestive disorders, overweight, and atherosclerosis.

Yeast-free on hop sourdough

A bun made without the use of yeast is digested slowly, therefore it is recognized as a dietary product. Such bread is allowed to be used for gastritis with high acidity and for stomach ulcers, although the crumb is usually contraindicated in these diseases.

It restores the intestinal microflora, normalizes stools, restores the menstrual cycle, and also fights inflammation and has an expectorant effect.

• hypertension;
• diabetes;
• atherosclerosis;
• constipation;
• obesity;
• metabolic disorders;
• pathology of the liver and gallbladder.

crackers

Useful properties of crackers depend on the raw materials from which they are made. Flour of the highest grade is subjected to multi-stage processing. It becomes well cleaned, but practically useless. It is better to dry black or gray bread.

Crackers do not overload the stomach and do not lead to flatulence, but give the body energy. Therefore, they are recommended to eat in case of poisoning and after operations.

Breadcrumbs preserve vitamins and minerals that were in fresh bread. Therefore, their regular use helps to strengthen the immune system. Since there are no unnecessary elements deposited in the form of fat in crackers, they are included in the diet.

Any product becomes harmful if a person begins to abuse it. This also applies to bread. The norm of its use for an adult with normal weight is 300-350 g per day. The body will assimilate this amount, having received vital substances.

If there is more bread, then it will turn into a harmful product. The body will not have time to digest it, so it will begin to accumulate body fat. The exception is athletes and active people. They need more calories, and therefore more bread.

In order for bread to be beneficial, you need to learn how to choose it correctly. In the store, pay attention to:

1. Manufacturing date. Useful properties of bread are stored on average 36 hours.
2. The surface of the roll - it should not have cracks and cuts with a depth of 1 cm or more.
3. Color. White bread has a golden hue, rye bread is dark brown without inclusions, etc.
4. Defects. Good bread has the correct shape, there is no black soot with carcinogenic substances on the crust.

At home, a more thorough check is possible. Pay attention to the crumb. If it is sticky, then the wrong flour was used for baking. Foreign tastes and odors indicate impurities or non-compliance with production technology. You should not eat such foods.

How to bake bread at home

Many housewives are used to cooking bread at home, and this is not surprising. As a result of simple manipulations, a completely natural product is obtained. Bread products of this kind are distinguished by a crispy crust, tasty and fragrant pulp.

However, like any other business, the process includes certain features. To fully comply with the technology, it is important to follow the step-by-step instructions. Consider the most delicious recipes in order, we will give methods for making bread from flour, potatoes, pumpkin.

• baker's yeast - 18-20 gr.
• ground salt - 25 gr.
• wheat flour - 1.6 kg.
• vegetable oil - 30 ml.
• water - 0.9 l.

1. Sift the flour, begin to carefully pour in the vegetable oil. Stir, add salt. Dilute the yeast in hot water, wait until it becomes liquid.
2. As soon as this happens, pour the composition into the flour. Knead the dough for 15-20 minutes, then leave it to infuse, after wrapping it with cling film or a towel.
3. Yeast should rise, to speed up the procedure, leave it in a warm place (next to radiators or a gas stove). After about 1.5 hours, kneading is repeated again, then the dough is again left for 3 hours.
4. In the process of kneading, squeeze the product with your hands so that carbon dioxide comes to the surface. When the process comes to an end, grease the mold with oil and move the dough into it.
5. If there is no baking dish, try to form cubes (loaves) of bread with your hands. After distributing the dough into containers, let it stand for 1 hour, then send it to the oven (preheated to 180-190 degrees).
6. The duration of baking depends on the technical characteristics of the appliance. Usually one hour is enough. Some housewives add hard cheese grated on a coarse grater to bread (“Russian”, “Dutch”, etc.).

Flaxseed bread with cumin

• "Tahini" (paste) - 60 gr.
• wheat flour - 0.5 kg.
• baker's yeast - 12-15 gr.
• butter - 50 gr.
• salt - 35 gr.
• fat milk (from 3.2%) - 245 ml.
• carbonated water (mineral water) - 180 ml.
• honey - 25 gr.
• cumin seeds - to taste
• flax (seeds) - 30 gr.

1. Take 45 ml. milk, heat it in the microwave or on the stove, add the yeast. Stir, leave for half an hour in a warm place. Connect the Tahini paste, flaxseeds, honey, the remaining amount of milk (200 ml.), Mineral water. Mix the composition until smooth.
2. Sift the flour through a sieve, removing dirt and foreign particles. Add salt to it, start adding flour in portions to the previous composition. Knead the dough, after 2 minutes add melted butter.
3. You will notice how the dough sticks to the skin. Knead it for about a quarter of an hour, do not add flour. Apply sunflower oil to your palms, roll into a ball. Lubricate the dishes for holding the dough, send a ball into it and wait for it to swell.
4. When the dough has doubled in size, punch it down and form into a loaf. Prepare a suitable deep mold, sprinkle the surface with cumin (you can grind it beforehand), cover with a towel or cling film. Send the container in the cold for 15 minutes.
5. At this time, heat the oven to the maximum mark. Remove the container with the dough and send the product to bake for 7 minutes. At the same time, spray the oven with drinking water from a spray bottle every 1.5 minutes.
6. After the allotted time, reduce the temperature to 215 degrees. Bake the bread base until browned. When the process is completed, remove the form, cool the bread, start tasting.

• dry baking yeast - 14-18 gr.
• premium flour - 1.1 kg.
• olive or sunflower oil - 75 ml.
• granulated sugar (preferably cane) - 35 gr.
• table salt - 22 gr.
• dark aged beer - 520 ml.
• walnut kernels - 100 gr. (2 clicks)

1. Mix beer with oil. Take another bowl, pour cane sugar, salt, pre-sifted flour into it. Dilute the yeast in warm water, wait for it to dissolve. Carefully pour the composition into the flour, kneading a homogeneous mass.
2. Slowly pour in the oil with the beer until you get a thick lump. Grind walnut kernels into crumbs, add to the main composition. Knead the dough several times, let stand in a warm place.
3. When the product has doubled in volume, roll into a ball. Do not forget to grease your palms with vegetable oil, otherwise the dough will stick. Leave the ball to infuse (about half an hour), then divide it into 2 sections.
4. Roll up oval cakes (not very thin), again let them stand for 20 minutes. Preheat the oven to 185 degrees, line a baking sheet with paper. Bake bread for 45-60 minutes, cool slightly before serving.

Rye bread

• rye flour - 600 gr.
• drinking water - 580 ml.
• wheat flour - 600 ml.
• crushed salt - 30 gr.
• baker's yeast - 35 gr.
• beet sugar - 30 gr.
• cumin - 25 gr.
• vegetable oil - 30 ml.

1. First, prepare the brew. Mix granulated sugar, yeast and warm (closer to hot) water. In a separate bowl, combine the sifted flour, cumin, salt. Pour the infused dough into the flour mixture, knead the dough for a quarter of an hour.
2. Cover the dough with cling film, a cotton towel or a napkin, let stand warm for about 1 hour. When the composition rises, divide it into 3 equal parts. Roll up loaves or balls, leave on a greased baking sheet for 1.5-2 hours.
3. Preheat the oven to the maximum mark, send the baking sheet inside for 5 minutes. After the allotted time, reduce the temperature to 180 degrees, bake the bread for another 45-60 minutes. The brown crust will tell you about the readiness of the product.
4. 5 minutes before cooking, dip a baking brush into the beaten egg yolk mixed with milk. Brush the surface of the loaf. Let the bread cool in the pans, then remove and cut into slices.
5. To make products more fragrant and beautiful, use cumin powder. It is added at any stage of baking. You can carry out the procedure at the very beginning of the heat treatment, after 10 minutes of languishing in the oven, or immediately after cooking.

Bread "Borodinsky"

• vegetable oil - 30 ml.
• rye flour - 750 gr.
• wheat flour - 475 gr.
• dry yeast - 28-30 gr.
• drinking water - in fact
• ground coriander - 15 gr.
• cocoa powder - 60 gr.
• salt - 30 gr.
• granulated sugar - 75 gr.

1. For Borodino bread, dough is being prepared, which in consistency resembles liquid sour cream. To achieve the desired effect, combine half the volume of rye flour (sifted) with drinking water. Stir until the lumps disappear, pour 35 gr. sugar and 15 gr. yeast.
2. Making bread using this technology requires the presence of sourdough. For this reason, it is recommended to leave the dough to rise for 3 days. Choose a warm and dry place in which the composition will ferment faster.
3. Sift the rest of the rye flour into a deep bowl, do the same with the wheat flour. Heat the water to 30 degrees, start pouring it in a thin stream, while stirring. Add the rest of the dry yeast, diluted with water according to the instructions.
4. Salt the dough, mix the second part with the infused sourdough. Pour the sifted cocoa powder, sugar, pour in vegetable oil. Knead the dough for a quarter of an hour.
5. Lubricate the baking molds, move the composition into them, sprinkle the surface of the dough with coriander. Preheat the oven to 185-200 degrees, bake at this temperature for about 45-50 minutes. Allow bread to cool to room temperature before removing from molds.

1. To assess the readiness of bread will help a toothpick, Chinese sticks or a match. Pierce the loaf with a wooden tool, remove the tool. If there is no dough left on its surface, the bread is ready.
2. To help the dough rise, leave it at room temperature. It is better to withstand the composition near radiators or gas / electric stoves. In this case, the dough is covered with a towel or cling film. Read more:
3. Vary the recipes as you wish. For example, you can add more potatoes or pumpkin to end up with a more filling meal. At the same time, before baking, the dough can be sprinkled with cinnamon, coriander or garlic mixed with butter.

Consider a simple recipe for making homemade bread. Make a product from pumpkin pulp, mashed potatoes, flaxseeds, fatty kefir. Add cumin seeds, ground coriander, walnuts, cocoa powder.

With bran and cereals, with seeds and nuts, with raisins and poppy seeds, yeast-free, fortified, rye, flaxseed, "live", "bio" ...

What is it about? Of course, about bread.

In Russia, from time immemorial, the main food was lean bread made from coarse wheat. It was prepared according to a special recipe in the monasteries. Now in our stores there is a large selection of bakery products, as they say, for every taste. But many refuse flour products, believing that bread contributes to weight gain.

Are we doing the right thing by giving up bread?

Perhaps it is not easy to find a more versatile product than bread. It contains a large number of healthy substances that are so necessary for our body. There are cases when people, having the opportunity to eat only bread and water, lived for many years and at the same time were distinguished by good health. And this is no coincidence, the fact is that bread contains vitamins of group B, group A, E and K, chlorine, sodium, selenium, zinc, copper, selenium, magnesium, cobalt, silicon, manganese, potassium, iodine. With a complete rejection of bread, fatigue, irascibility, depression and dissatisfaction with oneself may occur, and all because the cereal product is one of the main sources of vitamin B, which regulates the function of the nervous system and provides protection from stress.

There is a basic rule for eating bread - you must always remember the measure! Nutritionists claim that 150 grams of rye or gray bread cannot spoil the figure. However, it must be borne in mind that not every bread is useful. Let's try to figure out what kind of bread you can and should eat every day, while not being afraid to gain weight.

White wheat bread (baton, muffin, baguette, kalach)

Wheat grain is an absolutely unique product. Wheat grain contains magnesium, copper, zinc, selenium, sodium, cobalt, chlorine, potassium, silicon, iodine, manganese, B vitamins, vitamins A, E, F and many others. But in the process of processing grain into high-grade flour, all substances that are invaluable to the human body, which are contained in the germ and shell of wheat grain, end up in waste.

As a result, white bread baked from premium flour contains only easily digestible calories and starch instead of vitamins and microelements. Nutritionists refer to such bread as "light" - easily digestible carbohydrates. Instead of benefits, a person gets the risk of accumulating excess fat in the body, and as a result, the risk of developing obesity.

With the constant use of white bread and products made from premium flour, there is a risk of developing and exacerbating cardiovascular, gastrointestinal, endocrine diseases, and primarily diabetes and cancer.

If you can do without white bread, it is advisable to choose wheat bread with additives: oats, millet, buckwheat, flax and sunflower seeds, as well as additives: onions, carrots, pumpkin. Such bread, in addition to calories and starch, contains healthy fiber.

Black and gray bread

Black and gray bread, containing rye flour, is absorbed by the body several times more slowly. Its benefits are undeniable, because the composition of rye bread includes: fiber, trace elements, macronutrients, amino acids, mineral salts. In addition, the proteins of rye bread are richer in lysine.

Rye bread has a lower calorie content than white bread, it helps to remove carcinogens and harmful metabolic products from the body.
There are a large number of varieties of bread based on rye flour: with bran (containing fiber, vitamins and minerals), cumin, raisins, nuts.
The calorie content of bread will be lower if flour from legumes (peas, corn) is used to make rye bread, while the content of nutrients increases.

Whole wheat bread

For those who monitor their health and weight, it is advisable to consume whole grain bread. People who eat whole grains and high in fiber have been shown to be at a lower risk of developing obesity, diabetes, cancer, and cardiovascular disease.

Whole-grain bread contains in its composition all the benefits of whole grains, prolongs youth, strengthens the body, and improves tone. Such bread can be called a medicinal product, since it improves intestinal motility, due to the fact that it is rich in coarse fibers, and effectively removes harmful substances from the body. About 150 grams (3-4 pieces) of wholesome bread can be consumed per day.

living bread

Relatively recently, “live” bread appeared on the shelves of our stores and has already become popular.
What is this bread? Everything is very simple: “live” bread contains freshly sprouted grains.
Usually, the seeds of plants that are at rest are used to make bread. In freshly sprouted grains, the content of vitamins and microelements is several times higher. But useful "live" bread is not stored for a long time, it is desirable to eat it during the day.

BIO bread

BIO bread is the most popular among people who lead a healthy lifestyle. It does not contain baking powder, preservatives, food additives. For the production of BIO bread, flour is used: rye, peeled, whole grain wheat, wholemeal, coarse grinding. But yeast is never used, they are replaced by natural natural starter cultures. Seeds, honey, nuts, cumin, poppy seeds, raisins, prunes, pumpkin, dill, sun-dried tomatoes and other useful spices are usually added to BIO.

Unleavened bread

Rye yeast-free bread is baked without yeast, based on hop sourdough. It consists of: rye flour, hop sourdough, water and salt. Maximum benefit - minimum calories.
Yeast-free bread has a high biological and nutritional value. It also has an anti-inflammatory effect, it is very useful for dysbacteriosis and stomach disease.

What is the best way to eat bread?

Bread goes well with fermented milk products, milk, vegetables and soups. But it is better not to eat bread with meat and meat products, since the combination of bread and meat slows down the process of starch digestion in the stomach, which can cause heartburn and a feeling of heaviness.

Sep 30, 2016 tigress…s

What is the benefit of bread for the body?

Bread is never boring, never boring - such is the amazing property of this main food product. The teachings believe that the first bread was baked at least 15 thousand years ago. A loaf of bread found at the bottom of a drained lake, baked six thousand years ago, is stored in the museum of the Swiss city of Zurich.

With bread, the human body receives proteins, fats, carbohydrates, mineral salts and water, and the amount of these nutrients varies depending on the type of bread. Protein in it contains from 4.7% (in rye molded) to 8.3% (in sieve wheat, horns and other varieties). Proteins of bread, especially rye from low-grade flour, have essential amino acids, but they have little amino acid - lysine. Therefore, skimmed milk, buttermilk, whey, rich in lysine, are added to bread of some varieties. It is very useful to eat a piece of bread with a glass of milk, as it makes up for the missing food components in the bread and goes well with it.

There are fats in bread: from 0.6% in wheat pan bread to 12% in rich wheat bread. Bread's own fats, that is, those that are part of the grain, and not added to the dough, are contained in its germinal part. When cleaning the grain from the shells, the germinal part, and with it the fats, are removed along with them.

The grain shell contains and . And the more the grain is cleaned of shells (the highest and first grade of flour), the whiter the flour and the less fiber in it and in the bread that is baked from it. For example, in wheat pan bread it is 1.2%, and in long loaves of wheat flour of the first grade - only 0.2%.

As you know, fiber plays an important role in the digestion process: it enhances intestinal motility and promotes faster passage of food through the gastrointestinal tract. Therefore, the use of exclusively white bread can lead to a decrease in intestinal motility, which contributes, especially in the elderly, to the occurrence of constipation. Now many researchers associate the development of a number of diseases with a lack of fiber in the body - appendicitis, adenomatous polyps and carcinomas (tumors) of the colon. People who do not suffer from diseases of the gastrointestinal tract should include black bread in their diet, which contains a lot of fiber.

Bread is a high-calorie product. This is due to the fact that it contains from 30 to 40% starch and 1.3 - 3.0% of simple sugars - the main suppliers of calories.

An important source of B vitamins is also bread. For example. 500 grams of bread made from whole wheat flour provide the daily human need for vitamin B1 by 68%, vitamin B3 - by 28% and vitamin PP - by 82%.

With bread we get a significant amount of minerals: potassium, calcium, magnesium, sodium, phosphorus, sulfur, chlorine, iron, copper, iodine, fluorine, manganese. However, iron and phosphorus from bread are poorly absorbed due to the presence of phytic acid in it.

It is characteristic that vitamins and many microelements are found mainly in the shell of grain. Therefore, in flour of the highest and first grades (that is, fine grinding, when the grains are freed from shells) and in bakery products from such flour, minerals and vitamins are 2 to 4 times less than in wholemeal flour and bread baked from it.

In addition to wheat and rye bread of various varieties, our industry produces bread products for diabetic patients suffering from diseases of the kidneys, liver, stomach and intestines. For example, protein-wheat and protein-bran bread is recommended for diabetes, achloride - for kidney disease, bread from crushed wheat grain - for some stomach diseases, buns with lecithin, bran bread with lecithin - for atherosclerosis, milk buns - for pregnant and lactating mothers.