The reason is that his rise was induced (from yeast or
chemical): this process has been the phytic acid, a substance responsible for
the immediate dryness of the bread itself. Even the special bread bakeries should
be avoided since it contains lard, olive oil, fats, milk. The industrial bread
(packed in medium and long term) that dominate supermarket foods have lots of
additives and preservatives that can be harmful to the body.
Some bread, bread type also contain bleaching agents such as
ammonia and ethyl alcohol. The prerequisites, to be a bread naturally healthier,
is the type of flour used, yeast adopted and, especially, the time between the
milling of flour and its use (best be within 48 hours). To grind flour
deteriorate rapidly in light, heat or air, thus losing all the nutrients in the
grain.
Do you think white bread usually buy in bakeries milled
flour is mixed with at least three weeks? Buy the corn kernels and achieve make
a bread recipe is the best option, getting a healthy bread, nutritious and
filling. Among the breads is the increased consumption of wheat flour.
In shops kamut is also a completely organic bread is made
from corn and does not require treatment with pesticides. For other cereals
to ensure that the flour that comes with organic certification. It is healthy
to incorporate in the daily diet different types of cereals and benefit of all
its properties.
In addition, the dietary and health food businesses can find
loaves with sesame seeds, sunflower, pumpkin, flax, rich in enzymes and fiber.
The ideal is to vary the type of bread each day, is not
addictive and even the taste of the intestine is constantly stimulated to make
bread at home (in the oven or on the machine).