Is eating bread for breakfast a response?

You can eat it occasionally, but don't eat it often. Bread, after all, is starch (sugar), which has different meanings from the sugar in the roots of whole grains (sweet potatoes, oats, germ, etc.). ). This source can stabilize blood sugar, but bread is a major culprit in the uncontrollable blood sugar.

Try to avoid Danish bread.

The highest calorie in bread is loose bread, also called "Danish bread". It is characterized by adding 20% to 30% butter or "shortening", which can form a special layered structure and is often made into croissants, raisin flat buns, chocolate crisp buns and so on. It tastes crisp, fragrant and soft, and it is very delicious, but because of too much saturated fat and calories, it may contain "trans fatty acids" which are very unfavorable to cardiovascular health. Buy as little bread as possible, preferably no more than one bread a week.

General bread is made of white flour, with soft and delicate texture, easy to digest and absorb, and extremely low dietary fiber content. Many people with rich nutrition knowledge know that whole wheat bread is more beneficial to health, because it is rich in fiber, which can help people clean up intestinal garbage, delay digestion and absorption, and help prevent obesity. Children over 2 years old can start trying to eat whole wheat bread and cultivate the good habit of eating "coarse" food.

Whole wheat bread refers to bread made of whole wheat flour without removing the bran and wheat germ outside. It is characterized by brown color, many small grains of wheat bran visible to the naked eye, rough texture, but fragrant. Because its nutritional value is higher than that of white bread, and it is rich in B vitamins, microorganisms especially like it, so it is more prone to mildew than ordinary bread.

Consumers should pay attention to that brown does not necessarily indicate that the product is whole wheat bread. In order to make consumers love to eat more, some enterprises will make bread with white flour, and then add a small amount of caramel pigment to dye it brown, which looks a bit "black", but it is still white bread in essence. You have to see enough pieces of wheat bran to recognize it as whole wheat bread ―― but it really tastes a little rough.