Breads can be healthy, somewhat healthy or unhealthy, depending on the type. Healthy bread is unrefined and its flour contains the bran and germ of the wheat, which offers protein, fiber and nutrients like vitamin E. The grains for unhealthy, refined bread are void of bran and germ, and eating it can worsen your digestive system, lead to type 2 diabetes, cause weight issues and possibly lead to other conditions depending on other ingredients.
Raw Bread
The healthiest type of bread to eat is raw bread. Its vitamins, enzymes and healthy oils, like omega-3, are not compromised by heat or evaporated by baking. Omega-3 essential fatty acids are important for health and are rare in the standard American diet. It reduces your risk of heart disease, type 2 diabetes and inflammation and related diseases. Make raw bread by using a dehydrator as your oven. A raw bread recipe includes blending together raw ingredients, such as one cup of carrot juice pulp, one-third cup of celery or cucumber pulp, one-half cup of ground flaxseed, one-half tsp. of salt, 1 tsp. of flax oil, one-fourth cup of raisins and one-third cup of water.
Flatten the dough into small rectangular slices place them on reusable nonstick sheets and put them into your dehydrator. Dehydrate them at 115 degrees Fahrenheit for an hour. Turn over the bread and dehydrate for another 1 1/2 hours. Flip again and dehydrate for 45 minutes or until done. Keep leftover bread in the refrigerator. You can use different ingredients like wheat berries or oat groats. You might find raw bread at certain health food stores.
Sprouted Bread
Sprouted bread is different from raw bread because you bake it. Sprouted bread is different from standard bread because it requires a slow, low-temperature baking process. The temperature is low enough to preserve a greater amount of the nutrients than standard bread, but a lower amount of the nutrients than raw, dehydrated breads. Most sprouted bread uses organic ingredients. It is one of the healthiest types of bread because its grain is sprouted before you make it into bread. It therefore contains a more potent and dense form of protein, fiber and nutrients than non-sprouted whole-grain bread.
Whole-grain Bread
Whole-grain bread offers dietary fiber, which aids your digestive system by promoting proper movement. Its fiber also adds more mass to your digestive system so that you feel more full longer. It slows absorption of sugars to prevent a spike in your blood glucose level. All of these qualities help prevent digestive issues like constipation, high cholesterol, heart disease and type 2 diabetes, according to the Mayo Clinic.
Gluten-free Bread
Gluten-free bread is made for those who are allergic to wheat gluten -- a condition called celiac disease. Gluten-free bread is usually made from brown rice, spelt, ground flaxseed meal, soy flour or a combination of a few gluten-free flours.
Somewhat Healthy Bread
"Enriched" wheat bread is somewhat healthy, because it is refined, and manufactuers add back synthetic nutrients. If you are looking for optimal health, this is not the type of bread for you because it does not contain fiber and its enriched nutrients do not come from whole foods.
Member Comments