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Pełne ziarno pełnią zdrowia

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O pieczywie pełnoziarnistym

To, że pieczywo pełnoziarniste jest zdrowe, lepsze i powinno być podstawą każdej diety to wie każdy. Niewielu z nas wie jednak dlaczego właśnie pełne ziarno jest lepsze od oczyszczonego.

Jak powstaje mąka

Na pewno widzieliście wiele razy typu różnych mąk (jest ich na polskim rynku ponad 40 rodzajów). Mają one na opakowaniu charakterystyczny numer. Czym mniejszy numer tym chętniej bierzemy taką mąkę do ciast, tortów, a ta o większych numerach niekiedy leży w sklepie i nikt jej nie bierze.

Ziarno zboża może być oczyszczone lub nieoczyszczone. Im numer większy mąki tym ziarno, z którego powstała nasza mąka przed zmieleniem bardziej została oczyszczona. Oczyszczona – no dobrze, ale z czego? Niektórzy mogą zadać pytanie: Oczyszczona? To chyba lepiej?! Oczyszczenie to to nic innego, jak pozbawienie ziaren zbóż tzw. osłonek (a dokładniej okrywy owocowo-nasiennej) i pozostawienie praktycznie samej skrobi (bielma mącznego). W takiej mące niestety nie znajdziemy już wielu składników mineralnych, witamin i błonnika.

Faktycznie mąka oczyszczona (najniższy numer to mąka o nazwie tortowa) nadaje się idealnie do wypieków, a także dla osób z chorym układem pokarmowym, ale dla reszty...

Mąka razowa, pełnoziarnista

Mąka pełnoziarnista zawiera w swoim składzie m.in. błonnik pokarmowy. Jest on niezbędny dla naszych jelit, aby je czyścić niczym szczotka. To właśnie w błonnik wchłaniają się w dużej mierze toksyczne substancje będące w naszym przewodzie pokarmowym chroniąc przez to przed rozwojem nowotworów jelita grubego i odbytu. Duże spożycie błonnika pomaga także obniżyć stężenie cholesterolu we krwi (cholesterol także wchłania się we frakcje błonnika i ulega wydaleniu), triglicerydów, a także reguluje stężenie cukru we krwi. Osoby z kłopotami z zaparciami także powinny wybierać w zdecydowanej większości produkty zbożowe z mąk pełnoziarnistych. Mąka razowa, pełnoziarnista jest więc idealnym środkiem przeciwko chorobom cywilizacyjnym, które dotykają nas niestety coraz częściej i wcześniej.

Dobrą wiadomością dla tych, co lubią jeść i lubią czuć się pełni to to, że błonnik nie dostarcza energii, ponieważ praktycznie nie jest trawiony przez nasz układ pokarmowy, a jednocześnie daje miłe uczucie najedzenia. Pomaga to bardzo w utrzymaniu prawidłowej masy ciała bądź przy dietach redukcyjnych (odchudzających).

Z mąki pełnoziarnistej i zakwasu powstaje najlepszy chleb, którego spożycie powinno być zdecydowanie większe niż białego pieczywa.

Chleb razowy

Dzięki niemu mamy szansę dostarczyć wraz z codzienną dietą m.in. żelazo, witaminy z grupy B, witaminę E, a także witaminę PP. Są to składniki naszej diety niezbędne do zachowania zdrowia i młodości.

Chleb razowy jest także źródłem aminokwasów, których kompletnie brak w białym pieczywie.

Pieczywo pszenne i żytnie jest bogatym źródłem magnezu (łagodzi objawy stresu i działa przeciwdepresyjnie).

Chleb razowy wypiekany na zakwasie chroni przed nowotworami. Zawiera m.in. kwas mlekowy, który ułatwia trawienie i zapobiega zaparciom. Obecność kwasu mlekowego w jelitach powoduje zmianę odczynu na lekko kwaśny hamując tym samym rozwój bakterii chorobotwórczych i sprzyjając rozwojowi dobrych bakterii. Dzięki temu zwiększają się odporność organizmu. W jelitach natomiast zmniejsza się ilość toksyn, a przez to rozwój komórek rakowych się znacząco zmniejsza

Prawdziwy ciemny chleb to nie kolor, ale mąka z jakiej powstaje. Zachęcam zatem do sprawdzenia czy chleb, który mamy w koszyku jest z mąki razowej, pełnoziarnistej i czy nie zawiera w swoim składzie jedynie ciemnego barwnika. Bo chleb razowy to samo zdrowie.

 

  Ewa-Ceborska

Ewa Ceborska-Scheiterbauer

tel. 604777922
This email address is being protected from spambots. You need JavaScript enabled to view it.

www.food-diet.pl

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