What's a Slice of health?

A rather fortunate mistake that led to the creation of one of the world's most staple foods, bread, now has its own unique place in the evolution of mankind

Legend has it that around the year 2600 BC in ancient Egypt, a young slave, working in the kitchens was busy preparing himself a traditional meal. He was making thin, hard cakes from a mixture of flour and water. He set the cakes on the fire and settled down for a nap, oblivious of the fact that the fire had actually gone out before his cakes could be properly baked.

As the exhausted slave slept off, the dough in his preparation rose overnight. Little did he realise he had made a discovery that would transform the quality of life and the face of nutrition for countless generations of people across the globe.

The slave was startled to discover the next day that far from spoiling, the leavened dough tasted delicious with a texture that was soft and creamy.

Since then, bread assumed great importance in ancient Egypt. No meal was ever complete without it and it even transcended the rigorous social barriers that existed at the time to find its way into every home, rich or poor. It was considered so wholesome that the Egyptians even buried bread with departed loved ones, since they believed that it would sustain them on their journey into the after-life!

Wholegrain packs a lunch

Bread has often been touted as the villain of many a weight loss diet. However, though high in starch, breads are low in saturated fat. The jam, butter, honey or sugar we apply on it, makes it calorie rich! “Whole wheat and multi-grain breads are an excellent nutritional resource, containing proteins and traces of vitamins, iron, and calcium. It is also the best way to get your daily requirement of whole grains,” says Pune based dietician, Deepika Agarwal.

Whole grains are a good source of B complex vitamins, Vitamin E, magnesium, iron and fibre as well as other antioxidants that are not so readily found even in fruit and vegetable sources. A recent study conducted by researchers in Harvard University proved that the fibre and other nutrients in whole grain breads may help lower cholesterol, blood sugar and insulin levels, as well as improve blood vessel functioning while reducing inflammation in the circulatory system. Such wholegrain bread can be a boon for those with blood pressure and heart problems. Be sure to opt only for whole wheat breads and the multi-grain variety that is made of rolled oats, rye, barely, brown rice, millet and other whole grains. As far as possible, it is advisable to avoid white bread which is made from refined flour such as maida. This has little or no nutritional value.

“White bread has a high glycemic Index, which basically means your blood sugar levels are rapidly increased after you eat it,” says Agarwal. “So if you are diabetic or trying to get into shape, avoid white bread altogether. Fibre-rich wheat bread is a good choice for dieters and is best consumed during the day, when you are active; that's why it makes for an ideal breakfast food,” says Agarwal.

Fun Bread Facts

• In a fully automated bakery, almost a million loaves of bread can be produced every week!

• In Imperial Rome, the bakers had already formed powerful guilds; but the minute bread making became a common household occupation, these disintegrated during the Middle Ages.

• Bread-making machinery was introduced in England in 1858. Since then, the process of baking bread has been completely mechanised, making quality bulk production a possibility.

• Many varieties of bread today provide far more than starch and carbohydrates in terms of energy. However, one redeeming quality is that many are fortified with vitamins at the production stage and others include fruit bits and spices that provide surprising delicious flavours.

http://www.thehindu.com/life-and-style/metroplus/article1567683.ece

http://www.depsyl.com/

http://back2basicnutrition.com/

http://bionutritionalresearch.olhblogspace.com/