White bread is a popular dish which is very popular even used as a main dish in the daily menus of many people. However, if you eat too much, it will negatively affect your health.
White bread is made with flour or wheat flour and is often mixed with baking soda to give it a chewy appearance. Most white breads are made from refined flour, so although they are high in carbohydrates, providing carbohydrates and fat, white bread lacks minerals, fiber, protein, and essential vitamins.
White bread often lacks minerals, fiber, protein, and essential vitamins.
In addition, white bread contains a large amount of sodium and has a high glycemic index (an index reflecting the rate of hyperglycemia after eating), the refined starch in this bread is easy. Absorbs so that it turns completely into sugar easily.
Therefore, if you eat too much white bread at the same time, it will easily lead to high blood sugar and at the same time make it difficult for the liver to metabolize, leading to the accumulation of fat in the liver. It is one of the possible causes of fatty liver disease.
The white breads we usually use (moccasins, sandwiches) contain about 67 calories per 25g slice. The average person needs 1,500-2,500 calories per day, so for scientific nutrition, only use 2-3 slices of bread each time and only eat in the morning or with meals. light. Do not eat bread at night, especially before going to bed as it will accumulate excess energy in fat in the waist, abdomen, thighs and stored in the liver, affecting liver function .
Instead of using a variety of white breads, try whole grain bread alternatives like black breads.
Whole grains retain the outer layer of bran, so they contain many nutrients that refined grains cannot. Whole grains are high in both soluble and insoluble fiber, both of which provide benefits for our digestive system. In addition, there are vitamins of group B, usually niacin, thiamine, folate; minerals: zinc, iron, magnesium, manganese; easily absorbed vegetable proteins; group of plant compounds: polyphenols, stanols and sterols …
