The benefits and harms of bread, dietary bread. Doctor's bread How not to gain weight from bread

Let's list a few of the most popular products that doctors have blacklisted.

Coca-Cola

The drink recipe was invented by John Stith Pemberton, a pharmacist. Soon after its creation, the drink was patented as a sedative.

Cola was also recommended to drug addicts as a cure for drug addiction. The reason is the special composition of the drink: at that time it contained coca leaf juice, the main component of cocaine, which was not considered harmful.

Subsequently, the recipe of the fizzy drink changed - now there is no drug in its composition. Now it is no longer sold in pharmacies: in the 20th century, nutritionists proved the harmfulness of sweet carbonated drinks. The consequences of regular cola consumption are known: weight gain, stomach diseases, caries.

Doctor's sausage

It was created in 1936 at the Mikoyanovsky plant to improve the health of Soviet people. First of all, the product was intended for people with stomach problems, for whom doctors recommended the most gentle diet possible, without harsh foods.

The sausage recipe was coordinated to the smallest detail with the People's Commissariat of Health: unlike the modern product, Soviet sausage contained only high-quality ingredients - meat, eggs, spices. Despite the rather high cost, it quickly gained all-Union popularity.

People who do not delve into the intricacies of nutrition still consider Doktorskaya a useful product. Modern nutritionists do not recommend it to their clients: 100 g of modern sausage with soy contains up to 30 g of fat!

Margarine

Margarine was created in France in the 60s of the 19th century, but it became truly popular only in the 20th century, when American scientists began to fight cholesterol. The product came in handy more than ever: there is no “harmful” component in it, so it was recommended to people with cardiovascular problems instead of butter.

Subsequently, scientists found that the plant product is much less digestible by the body and contains trans fats, which are even more harmful than those saturated in butter. Moreover, the oil contains fat-soluble vitamins and fatty acids that a person needs to strengthen the immune system.

Doctor's bread

It was created in the USSR as a prophylactic against constipation and for feeding people with gastrointestinal diseases. Subsequently, people began to replace the regular wheat loaf with it. But in fact, there is nothing useful in such doctor’s bread: it was and is baked from premium flour, yeast, salt, and sugar. There is no benefit to adding bran to bread for overweight people.

Fortified products

They appeared relatively recently to combat vitamin deficiency in the diet. Nowadays, experts increasingly consider them harmful.

For example, Anatoly Viktorovich Skalny, Doctor of Medical Sciences, Professor, Head of the Bioelementology Laboratory of the Research Institute of General Pathology and Pathophysiology of the Russian Academy of Medical Sciences, considers them not very useful. In his opinion, when choosing fortified foods, “we either consume dummies or suffer from an excessive intake of additives. They gradually accumulate in the body. As a result, allergies and other side effects occur.”

It is impossible to imagine the diet of a healthy person without bread. People who need dietary nutrition also cannot do without bread. This product has a rare property for food products - you never get tired of bread, which allows you to include it in your diet everywhere.

Composition of bread

Bread, along with legumes, cereals and potatoes, is the most accessible source of valuable vegetable protein, which contains essential amino acids - lysine, methionine. There is more protein in wheat bread compared to rye bread - 8.6% and 5.6%, respectively.

Bread is richer in carbohydrates: wheat bread contains about 50%, rye bread contains about 40%.

Bread contains little fat – from 0.6 to 3%.

Bread is rich in B vitamins. It is also a daily source of plant fiber and minerals needed by the body - iron, calcium, potassium, magnesium, phosphorus and sodium.

You just need to know that ordinary bread will not contain many vitamins and minerals. You need to choose whole grain bread, yeast-free bread, as well as sprouted grain bread and crispbread.

Dietary breads

Dietary varieties of bread are intended for the prevention and treatment of certain diseases. These include:

bran bread, or “doctor's bread”, baked from wheat flour with the addition of wheat bran. These breads contain an increased amount of fiber and vitamins. They are recommended for constipation, hypertension, atherosclerosis;
grain bread baked from a mixture of premium wheat flour and coarse wheat grain. This type of bread is intended for people who are prone to constipation;
rolls with low acidity, intended for people suffering from gastritis with high acidity of gastric juice;
bread without salt - achloride bread, recommended for certain diseases of the cardiovascular system and kidneys, if doctors prescribe a restriction in the diet of table salt. In terms of taste, the lack of salt is masked to some extent by the whey found in achloride bread.

The benefits of bran bread

Bran is excreted from the body in an undigested form. They do not add energy value to bread, but play the role of a cleanser, being a kind of natural “peeling” for the gastrointestinal tract.

Bran creates volume in the stomach, thereby providing a feeling of fullness.

The benefits of wholemeal bread

Eating this bread helps in the fight against high blood pressure. Research conducted over eighteen years at the Boston School of Public Health has confirmed that hypertension develops less frequently in people whose diet includes wholemeal bread. At the same time, the connection between eating such bread and a reduced risk of hypertension remained regardless of taking vitamins, the amount of fruits and vegetables eaten, or physical activity.

Unprocessed grain contains many nutrients and fiber and is easily digested by the body.

Non-whole grains (flour) do not contain vitamins and minerals that are present in the skin of the grain. When grains are threshed into flour, organic salts are also removed. No amount of “enrichment” will return natural vitamins to flour.

There are also grain breads, a unique product in its qualities. Cereal bread contains microelements: iron, phosphorus, potassium, zinc, iodine, boron, cobalt, nickel and others; vitamins E, D, PP, P, as well as group B. The fiber present in the bread naturally removes toxins, heavy metal salts, and radionuclides from the body.

The benefits of rye bread

Rye bread contains 3 times more magnesium and lime, 4 times more phosphorus, iron and vitamins B and PP 7 times more, as well as 100% more vitamin E, compared to bread made from white flour, 75% milled.

And in bread made from very white flour (grinding 41%), the benefit tends to zero, since the loss of vitamins there is 80-90%.

Rye bread made from wholemeal flour is healthier for most people than wheat bread. It is lower in calories and should be preferred by those who are prone to obesity.

Rye bread is also a valuable complex food. In order for all the components of the grain to be preserved in the flour, the grinding should be 97-98%. Products made from such flour should be very dark in color after baking (do not confuse them with burnt ones).

How not to get fat from bread?

It is enough to eat 300-400 grams of bread per day with a varied diet. If you tend to be overweight, the amount of daily bread should be limited to 100-150 grams per day.

Bread is a high-calorie product. One hundred grams of wheat bread contains 233 kcal, and one hundred grams of rye bread contains 190 kcal. The baked goods are significantly higher in calories - 100 g contains 297 kcal.

You should not completely give up bread if you want to lose weight. It is with this product that many beneficial substances enter the body. It is better to give up sweets, cakes, pastries, and sweet pastries. Without harm to health and weight, you can limit the amount of bread to 2-3 pieces per day, preferably rye.

Combination of bread with certain foods

Bread goes well with fermented milk and dairy products, soups and vegetable dishes.

Eating bread and meat at the same time is harmful to the digestive process. In this case, the digestion of starches will abruptly stop and highly acidic juice will inevitably begin to be released.

Harm of yeast bread

When eating yeast bread, a struggle occurs in the gastrointestinal tract between the natural microflora of the stomach and the yeast contained in the bread.

This can lead to dysbiosis. In addition, yeast bread reduces immunity, thereby causing various diseases.

The benefits of yeast-free bread

It is healthier to buy unleavened bread, or bread with hops. These types of bread are especially useful for fungal infections of the intestines and dysbiosis, when any excess microflora is undesirable and sometimes even destructive.

Yeast-free bread made from sprouted wheat contains a large amount of vitamins, minerals, and carbohydrates.

You can try making your own flatbread from sprouted wheat: grind the sprouted wheat in a meat grinder, make a flatbread half a centimeter thick and bake it in melted butter. The finished flatbread will remain raw in the middle - but this is both healthy and tasty.

To prevent bread from losing its nutritional and taste qualities, it is better to store it in a bread bin in addition to plastic bags, which need to be washed and dried twice a week. If bread is stored for more than three days, its taste deteriorates.

Lilia Yurkanis
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Yes, yes, the same ones with bran from childhood. When my mother tried it, she shed a tear and said “they.” It felt nice and my back itched from the feeling of pride and emerging wings. When I was little, I adored them, the bran crunched and clicked so pleasantly when bitten.

I started baking them at the beginning of my “baking” illness, I tried both with yeast dough and with sourdough. The taste and aroma are incomparable in any version.
Now. In 2016, I slightly modified the recipe, based on primary sources that have appeared to me since then.
The bread is baked on a baking stone, with steam, unlike ordinary buns. And their spirit is bready, not glamorous and plush. Favorite buns. The fact that they are baked in round shapes only emphasizes their splendor; in the oven they rise like balls and remain elastic the next day.

The recipe according to Soviet technical instructions looks like this:

Premium wheat flour 1 kg (550g for dough, 450g for dough), bran 200g, water for dough 440g, water for dough 230g, yeast 10g, salt 15g, sugar 60g, butter 30g.
My changes affected only the amount of water in the dough and the amount of salt. Water is determined by the water-absorbing properties of flour and my ideas of how the dough should look, and salt is determined by personal taste preferences. Less than 1.4% salt is not enough for me
It is advisable to use large bran. For Israelis, I recommend this bran. It makes the dough very textured. They look beautiful in the finished breads and are pleasant to bite.

Layout for 8 loaves of about 200 g or 16 of 100 g

Opara
Flour 446g
Water 356g
Yeast 8g
3.5-4.5 hours at a temperature of 28-30C
If desired, the dough can be replaced with a starter of similar moisture content. and add yeast to the dough.

Add water, sugar, salt solution, bran, oil to the prepared dough. Stir, add flour and knead the dough for 3 minutes on first speed to moisten the ingredients and about 8 minutes on third. The dough will be wet at first, but as the bran swells it will become denser, more structured, while remaining very soft.

Dough
Flour 362g
Bran (I pre-heated them a little in a dry frying pan for flavor) 162g
Water 356-380g
Salt 14g
Sugar 48g
Butter 24g

Fermentation for 1.5-2 hours at a temperature of 29-30C.
Divide the dough into 8 parts for 200g buns, or 16 parts for 100g loaves, round and shape into round buns. Proofing for 50-60 minutes at 30C or a little longer at room temperature. It is better to prove with the seam down, on an inverted baking sheet on baking paper, which can then easily be dragged along with the workpieces onto a shovel for planting on a stone.

I bake 4 two-hundred-gram loaves of bread and put the second baking sheet in the refrigerator while baking the first batch if it’s hot at home, or take it to a cool place, if available.
Bake on a steamed tray for 10-15 minutes (breads 100g each) or 20-25 minutes (breads 200g each) at 230C.

The bread is magical, unlike anything else, aromatic and made with yeast dough, let alone with sourdough! Outwardly, they are completely indistinguishable. Here are the doctor’s sourdough breads:

Baking them is a must!

For the dough:

205 g water
205 g white wheat flour (I used 1 s.)
3 g sourdough starter

For the test:

The whole dough
150 g water
150 g white wheat flour (1 grade or premium)
72 g wheat bran
21 g sugar
11 g butter
5 g salt (I didn’t have enough salt, so I took 10 g)

STEP-BY-STEP COOKING RECIPE

Autolyse. Mix all the dough, 100 g of water (do not add the remaining 50 g yet), all the flour and bran, mix into a rough mass, cover so as not to dry out and leave for 30-40 minutes.

Let's start kneading. At first the dough will be quite wet and sticky, but as the kneading progresses it will become more and more elastic.

After 15 minutes of kneading in the bread machine, I added cold butter (frozen, straight from the refrigerator) and salt. As soon as I added salt, the dough immediately became elastic, stopped spreading around the bucket, everything tightened up and gathered into a bun, fantastic! But in fact, everything is simple: salt binds water (1 molecule of salt can “absorb” 20 molecules of water), which is why the dough after adding salt became so elastic and taut.

As soon as the dough comes together into a bun, gradually begin to pour in water. I added in portions in four approaches. Each new portion of water was poured in after the dough had completely absorbed the previous one and came together again into a bun. This took about five to seven minutes at most.

Roll the finished dough into a ball and place it in a bowl greased with vegetable oil - ferment for about 2 hours. The dough should approximately double in size. It’s good when the bowl is transparent and you can look at the air bubbles in it and evaluate the degree of “approach”. Place on a work surface, round and allow 10 minutes of pre-proofing.

We form a round or oval piece (depending on what kind of baskets you have) and place it on proofing. Proofing time: about 1.5-2 hours. About 40 minutes before baking, preheat the oven with a stone or baking sheet to 240 degrees.

We put it in the oven, bake with steam for the first 15 minutes (I baked under a hood), then remove the steam, lower the temperature to 200°C and bake until golden brown (another 20-25 minutes).

Useful advice

You really only need a drop of starter; some may think that this is extremely little and that the dough will not ripen. It will ripen - it has been tested several times. In 12 hours at 20 degrees, the dough reaches just the right condition, when it is almost at its peak, bubbles on the surface have just begun to appear, it has not yet become sour in taste and barely smells of yogurt. I used a similar dough with both rye and wheat starters, everything works, and the end result is wonderful non-sour bread. Now that the dough is ripe, you need to knead the dough correctly. I baked this bread four times and in three out of four versions I had to add flour or cut down the water in advance, without this I simply couldn’t knead the dough properly, it came out too liquid. But this time everything worked out and it turned out that everything was simple.

This bran bread was invented especially for people with a weak gastrointestinal tract. You can still find it in stores, or you can learn to bake it yourself, especially since it’s not difficult. Bread contains a large amount of fiber, minerals and B vitamins. Indispensable for atonic constipation, cholelithiasis, atherosclerosis and coronary heart disease, and other diseases. And in general it is useful for people who care about their health. Recipe from Plotnikov’s book “350 varieties of bakery products.”

Recipe information

Cooking method: in the oven.

Ingredients:

500 g whole wheat flour
100 g wheat bran
5 g fresh yeast
7.5 g salt (1 teaspoon)
30 g sugar
15 g margarine (or better yet butter) at room temperature
380 ml warm water (30 degrees).

Preparation

The dough for doctor's bread is made on dough. For the dough, place 150 g of flour, yeast and 200 ml of water in a deep cup.
Mix everything well with a fork or whisk so that there are no lumps of flour or yeast in the resulting dough.
Cover the dough with a damp towel and place in a warm, wind-free place for two hours to ferment. The dough should rise, that is, increase in volume at least twice.
Place the remaining flour, salt, sugar, softened margarine and bran in a mixer bowl (or just a large cup if you knead the dough by hand).
Add the risen dough and the remaining water.
Knead a not very stiff dough. Knead the dough for a long time, about 20 minutes, until it begins to form a ball.
Cover the bowl with a damp towel and let it rise for another two hours. After about an hour, knead the dough once, using your hands to release the carbon dioxide from the dough.
Place the dough on a table greased with vegetable oil. Grease your hands a little with oil too. Divide the doctor's bread dough into two parts and form each piece into a small loaf.
Place the loaves on a baking sheet with plenty of space between them. Cover with a towel and leave to rise for 40 minutes.
Make three punctures in the risen bread (for example, with the handle of a spoon), brush the bread with water and place in an oven preheated to 220-230 degrees. Spray the oven walls with water and immediately close the door, so there will be a lot of steam in the oven and the bread will rise better.
Bake the doctor's bread for about 35-45 minutes until the crust of the bread is brown. Remove the bread, cool on the baking sheet for about 10 minutes, and then transfer to a wire rack to prevent the bottom of the bread from becoming soggy.
Doctor's bread with bran is ready.
If you like bran bread, then know what you can prepare: