2024-07-21 17:36:09
For several years, many specialists have claimed that a healthy and varied diet contributes to preserving health. Eating balanced meals and cooking at home with quality and seasonal products indeed helps to stay fit and avoid serious colon diseases. Unfortunately, by focusing too much on what is on our plate, we forget the question of bread.
As a symbol of France, bread is part of the eating habits for many people. Since November 30, 2022, the baguette has even been classified as part of the intangible cultural heritage of humanity by UNESCO. Despite the increase in its price, some cannot do without it. Breakfast, lunch, snack, dinner, it finds its place at all meals, whether to mop up sauce, accompany cheese, or with jam.
The baguette: a central food in the French diet
In 2021, a study showed that 85% of French people consumed an average of 105g per day of this food. Even though these figures mainly reflect older generations, 35% of those under 35 cannot do without it. Indeed, habits are hard to break despite health concerns. Many breads made artisanally in bakeries are now rare. The flours used and the preparation have considerably reduced the nutritional value of this product, which was once the staple of the diet.
The proof is that more and more consumers are gluten intolerant and experience symptoms such as poor digestion or intestinal problems. Among the different varieties, one of them should be avoided: sliced bread. Although it presents economic advantages, this processed food contains very little fiber. High in sugar, it is responsible for blood sugar spikes, which can lead to weight gain. If you cannot do without the baguette, here is one you should turn to.
Promoting colon health: this specialist claims that this bread is the best for health
Do you notice that you feel unwell when you eat bread? Does your stomach become bloated and hard? Are you experiencing pain? Don’t panic, this doesn’t mean you have to stop consuming bread, only that you should change the variety. To promote colon health and the digestion process, Dr. Deborah Lee, an English doctor specializing in women’s health, sexology, and contraceptive medicine, recommends replacing white bread with sourdough bread.
photo credit: shutterstock
With sourdough bread, intestinal problems are a thing of the past.
This food offers many health benefits. Starting with its low glycemic index and its high content of dietary fiber, which make it a healthy whole product. It also boasts multiple vitamins: B9, B3, calcium, potassium, and magnesium. However, be careful to consume it in moderation, as it tends to be very, if not excessively, salty.
photo credit: shutterstock Sourdough bread is rich in fiber and vitamins.
Colon health: the issue of white flours
Why prioritize whole grain bread over white bread? This recommendation from the High Council of Public Health is based on studies that prove that whole grains prevent the onset of colon cancer. Indeed, eating too many refined products increases the risk of serious diseases.
photo credit: shutterstock White flours, a danger to health.
The reason? The absence or insufficient presence of nutrients. Cheaper, white flour is low in calories, of low quality, and contains a lot of sugar and gluten, making it difficult to digest. You’ve understood, to preserve your health, stick to whole products, whether bread or rice. You’ll find that you will feel less tired and crave less snacking.
The Future of Bread: Embracing Wellness and Tradition
As awareness of healthy eating continues to rise, the future of bread consumption, particularly in France, is poised for transformation. The enduring love for bread, especially the iconic baguette, is now being met with rising health consciousness among consumers. In this evolving landscape, we can expect to see significant trends that prioritize both tradition and nutrition.
Increased Demand for Artisan Bread
With a growing emphasis on holistic health, consumers are starting to seek out artisan breads made with natural ingredients. These breads, often prepared using traditional methods such as sourdough fermentation, promise improved digestibility and higher nutritional value. As the prevalence of gluten intolerance and digestive issues rises, bakeries that focus on small-batch, handcrafted options are likely to gain popularity.
Whole Grain and Nutrient-Dense Options
Future bread trends will likely see a significant shift towards whole grain and nutrient-dense options. The awareness that whole grains can lower the risk of severe illnesses, including colon cancer, is encouraging more people to forgo refined white bread in favor of whole grain varieties. Products enriched with essential vitamins and minerals, such as B vitamins, calcium, and magnesium, are expected to dominate the market.
Health-Focused Innovations
The rise of the health food movement will also spur innovation in bread production. Expect to see an increase in gluten-free alternatives and breads fortified with superfoods, such as seeds, nuts, and legumes. These innovations not only cater to those with dietary restrictions but also align with the health trends that favor high fiber and low glycemic index foods.
Education and Awareness Initiatives
As consumers become more informed, educational campaigns around healthy bread choices will likely proliferate. Programs that highlight the benefits of whole grain consumption versus refined options will empower individuals to make better dietary decisions. Bakeries and health organizations may collaborate to promote workshops and tastings that celebrate nutrient-rich breads.
Environmental Considerations in Bread Production
Lastly, as sustainability becomes a pressing concern, bread producers may increasingly adopt eco-friendly practices. Sourcing local ingredients, reducing packaging waste, and supporting organic farming will resonate with environmentally conscious consumers. This trend reflects a broader commitment to not just personal health, but also the health of the planet.