Why Organic Bread a Healthy Choice
Bread is universal
Millions of people consume bread everyday. Bread is the most common and highly useful food for urban dwellers. Obviously, for office going husband and wife, bread offers a time effective solution in the morning. It is quick to make and consume on the way to the office, if in a hurry. Moreover, Children like bread with chocolate or strawberry jam, for example. Bread has a universal appeal and it is most basic food one can think of .
However, how much attention do we pay to the bread we consume almost everyday? Unfortunately, most of us rarely consider the kind of ingredients used in making bread we consume. We assume that the bread we eat is safe and does not contain health hazards.
Additives and flavors in bread
Further, the quality of bread has dropped over the years. Bread producers have put more emphasis on the convenience of their trade rather than on consumer’s health. By the use of additives, the baking time of modern bread considerably reduced, however, at the expense of nutrients and bread texture. The reason being, it takes more to bake organic bread. Moreover, organic bread offers health benefits and tastes good.
Making organic bread
Some organic bread manufacturers use yeast to make the bread rise while others let it rise gradually, without any other addition. In the absence of yeast, lactobacillus remains active in organic bread, which has immense benefits for the health. Depending on the recipe, one many add oat bran to organic bread. Such products digest better and they have a reputation for reducing cholesterol.
Moreover, organic bread is not soft but firm even when they are fresh out of oven. This, invariably, debunks the assumption that fresh bread has to be soft. In contrast to organic bread, soft bread is full of additives and preservatives.
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