How is Bread Made? Is It Paste White Bread Made? By Get White Face!

Is It Paste White Bread Made?

Bread Made “One of the biggest curse of contemporary living” – is the so-called white bread by Herbert Shelton, a seated food writer.

Bread Made

Bread Made is one of the oldest and most common food products available in every family. The origin of bread originates from Neolithic times and since then its technology has changed many times. The first bread is significantly different from that of the bread we now make. The bread is mostly baked from wheat, and wheat processing technology has significantly changed bread food value.

Wheat grains – a unique product that contains a lot of vitamins: A, E, F, B, and others; It contains a large number of minerals: copper, selenium, magnesium, cobalt, zinc, sodium, silicon, manganese, potassium, iodine, etc.

However, this useful and essential ingredient is packaged in wheat grains and in the bark. In the process of modern processing, the most valuable part of the berries goes to waste, only calories and starch from which the “highest quality flour” is made. From this flour, fluffy soft bread, as well as buns and other delicious confectionery products that look very appetizing on our table.

The title of “top quality flour” is already in uncertainty,  Bread Made since in fact, it is not a product of the product. This is a feature of how aggressively processed the initial berries. The quality of the grain itself does not play any role here.

How is bread made?

Flour calories are high (250 calories per 100 grams), but it has no biological value – it is a high-calorie bait because it does not contain any proteins, vitamins, and minerals.

In the modern technological processes, grains will be sprouted to get higher quality flour. The grains of the grains are destroyed by the vitamins, minerals, as well as the cell containing the cell and the bark of the bark, and only after searching it is starch.

Even in a roughly grained grain,  Bread Made only 2,3% of the cells are retained, and in the highest quality flour is just 0.1%. In other words, 100 grams are normally 0.1 grams of bread, and 2 grams of grilled grains.

After the wheat burst, the process of laundering is obtained. If you have wheat in your family conditions, you will see that the mass is not white and white as white flour, it will have a darker color. Therefore, the wheat mass is whitening to get “high-quality flour”.

How is the flour floated?

Chlorine dioxide, calcium and benzene oxygen, nitrogen dioxide, sodium pyrography, and other chemical compounds are used for watering flour. It should be noted that these substances are used for washing and disinfecting in household pesticides and household chemistry. Some of these substances were prohibited in the EU countries several years ago as harmful to human health, but the part is still used in flooring technology.

Of course, “chemistry”, which is used today in bread laundering technology, can be considered safe for health, but if you take into consideration our food culture, how often do we eat bread and white flour products, the overall result should not be so calm For health.

But that’s not all. Bread Made Already in the process of bread, they use various additives to improve its taste, appearance and consumer quality. Special substances used to calm down the baking process are used to supplement the use of supplements that keep moisture in the bread and prevent drying, and also preservatives, which are suppressing the growth of bacteria and mushrooms in the heart of the bread.

Is it harmful to you?

Bread Made Most doctors and dieticians believe that the origin and development of many diseases are associated with the use of white bread and high-quality flour. If we take into consideration our eating habits, we are accustomed to eating everything with the bread, and it’s easy to understand what is the idea of breastfeeding. People who regularly use white bread and high-quality flour products often develop cardiovascular, gastrointestinal, endocrine and oncological diseases.

One of the countries recently conducted a survey in which more than 60,000 women attended. According to the results, women who have white bread and high-quality flour products have been exposed to three times more diabetic diabetes than women who have eaten less productive and rich carbohydrates. It should be noted that the development of the disease did not affect the heredity, activity of activity and body mass – all depends

Is it harmful to you? (Bread Made)

Bread Made Most doctors and dieticians believe that the origin and development of many diseases are associated with the use of white bread and high-quality flour. If we take into consideration our eating habits, we are accustomed to eating everything with the bread, and it’s easy to understand what is the idea of breastfeeding. People who regularly use white bread and high-quality flour products often develop cardiovascular, gastrointestinal, endocrine and oncological diseases.

One of the countries recently conducted a survey in which more than 60,000 women attended. According to the results, women who have white bread and high-quality flour products have been exposed to three times more diabetic diabetes than women who have eaten less productive and rich carbohydrates. It is noteworthy that the development of the disease did not affect the succession, movement activity, and body mass – all depended on feeding only. In short, the continuous use of white bread leads to a serious breach of carbohydrate circulation, the result of which is the development of the second type of diabetes.

As I mentioned above, wheat grains, which are made from the essential ingredients of the body, contain vitamins, are valuable vegetable proteins, rich in the cell. But you will not find it in white bread, so you will have to make another choice.

How to pick a choice on Bread Made

Bread Made When choosing the bread, you should take advantage of the baked bread from the grueling bones. Such bread is useful for the body. The flour obtained from rough processing preserves useful properties of the grain, preserves garlic (bran) and greens, vitamins, minerals, and cellulose.

There are also rye, wheat and mixed (rye-wheat) type of bread.

Bread Made Rye rice comes from rye flour, it has a darker cover and darker, more sticky and less porous than wheat bread. Rye bread contains a large amount of cell, mineral salts and vitamins. Rye flour contains twice as much magnesium and potatoes than wheat and 30% more iron. Raw broth gives food from the body, improves the metabolism, works well in the heart and prevents the oncology diseases. Use of rye bread is not recommended for gastric ulcer and high acidity. In addition, his everyday use is not useful for a healthy person.

Therefore, the more popular “gray Bread Made”, the rye flour and wheat used to prepare.

Bread Made Wheat bread is the most useful bread. The bran has the ability to absorb toxins and allergens, boosting immunity, supplying the body with an ample quantity of cells, valuable proteins, and vitamins. People who consume cottage bread are less likely to suffer from gastrointestinal disease, excess weight, and atherosclerosis because this bread contains substantial quantities of nicotinic acid (niacin) that requires the organism to prevent these diseases.

But in the choice of the store, the bright-dark color of the bread is not a guarantee that you can buy rye bread: it’s the same product as white bread, only with paint and flavoring aromatizer. So you have to be cautious here too.

The best way to be sure to be in its quality is to show yourself the bread.

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