Eat Whole Wheat Bread For More Health Benefits

Paleo Bread Recipe :

If you were a child before 1990 or 2000, you probably grew up eating white bread. Now, you're being told that white bread isn't as good for you as whole wheat bread. Why should you change now? Whole wheat isn't really that much better for you than white bread...is it?

Eat Whole Wheat Bread For More Health Benefits

So, why IS wheat bread better than white bread? Here are a few reasons:

1. Whole wheat bread is healthier because of the fiber that it contains. Fiber is necessary for a healthy digestive system. It also absorbs some of the cholesterol and fat so that your body doesn't retain them.

2. You feel "full" faster with wheat bread. You will be more satisfied with an open-faced sandwich made with whole wheat than a two-slice sandwich of white. This can really help you with weight loss goals.

3. Studies have shown that there's an increased risk of children developing diabetes if they eat refined flour for a prolonged period of time. Whole grains are absorbed into the body more slowly. This keeps blood sugar from fluctuating and prevents body insulin from becoming too high or too low.

4. Whole grains contain more antidioxidants than other grain products. We've all heard of the benefits of antidioxidants for the prevention of cancer.

5. Whole grain breads contain more protein so you feel more energized and you have more stamina for longer periods of time.

The difference between the two types of bread is how it is processed. Flour is processed from wheat berries. The wheat berry is comprised of bran, wheat germ and endosperm. While whole wheat bread uses all of these components, white bread only uses the endosperm...and that is bleached. The bleaching process leaches even more nutrition from the bread.

In other words, white bread is stripped of most of its nutrients by removing the wheat germ. The wheat germ contains the majority of the fiber and nutrients.

Be sure to read the label before purchasing a loaf of bread. And, you have to read it carefully to be sure of what you're buying. Just because it says "wheat flour" or "enriched wheat flour" doesn't mean that it is whole wheat. Many of these are just white bread with a little bit of whole wheat added. The nutrition label should say "whole wheat" as one of the first listed ingredients.

It can be difficult to get used to eating healthier. And, part of eating healthier is eating wheat bread instead of white. If you have children, start them out eating more healthy foods. Taste in foods is an acquired sense. If we are introduced to a type of food when we are young, we are more likely to like it when we are grown.

Adults must make a concentrated effort to acquire a taste for more healthy foods. Don't try to change all of your eating habits overnight. Take one step at a time. You may have to adjust and compromise. If you find that you just can't get used to eating whole wheat bread, try bread made from oat bran instead. Making just a few healthy changes to your diet can greatly increase your health.

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Gluten Free Eating - What is Inulin and Why is it in My Bread?

Paleo Bread Recipe :

Inulin is a fairly new addition to gluten free baking. A product most often extracted from chicory root, it can replace sugar and fat in some products, adds fiber, helps promote good bacteria in your gut, and may even help your body absorb calcium.

Gluten Free Eating - What is Inulin and Why is it in My Bread?

Inulin is a starchy substance found naturally in many plant roots or tubers including onion, garlic, bananas, and dandelions. Inulin is a polysaccharide, a long chain of simple sugars plants use to store energy. Because humans cannot digest these polysaccharides, inulin is considered a dietary fiber when it is added to processed foods.

In the gut, inulin supports the growth of healthy bacteria and inhibits the growth of harmful bacteria including E coli, Clostridium difficile and Candida albicans.

Research is still continuing to discover how inulin assists in calcium absorption, but it appears that inulin makes calcium more available for the body to absorb from the colon, particularly in adolescents and young adults. This could be an important method to build stronger bones early in life and to delay or prevent developing osteoporosis later in life.

Commercially, inulin is usually extracted from chicory root although it may also be extracted from Jerusalem artichoke (sun choke) or manufactured by fermenting. The root is chopped and mixed with water to make a wet pulp. The pulp is refined to remove and purify the chicory juice, the water is evaporated and the final product is spray dried to create inulin powder.

Commercial bakers add inulin to products to replace some of the fat and sugar and to modify the texture and taste. Research reported in Food Science and Technology International found that adding inulin to gluten free bread improved the sensory qualities of the bread, something that is sometimes lacking in gluten free products. Inulin also improves the texture of reduced-fat ice cream and plain unsweetened yoghurt and it reduces the formation of ice crystals in frozen dairy products.

Inulin powder is sometimes sold as a stand-alone fiber supplement, to be mixed with water or added to food. Some people are very sensitive to its laxative effect; this tendency may be reduced by gradually adding inulin products to your diet rather than consuming a large amount at once.

Some gluten free home bakers add inulin to products to improve the fiber content of their diet. Try adding one teaspoon of inulin to muffins, cookies, cake and pie recipes. You may be able to decrease the sugar by an equivalent amount without noticing a difference. Try adding a tablespoon or more of inulin to yeast bread or roll recipes. You may be able to build up to about two teaspoons of inulin per serving, which will substantially increase the fiber content of your bread or rolls. Inulin may alter the texture of your baked products, so experiment with the amount of inulin that works with any particular recipe.

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