4 Myths about breads uncovered by science
There is no denying, a good bread can improve our mood and warm the heart. It is the hug in the form of food. Thinking about it, food scientist Nathan Myhrvold has created the book "Modernist Bread: The Art and Science of Bread," a mini-encyclopaedia on the mysteries and science of baking bread, where the author manages to unravel myths and expose many curiosities about this theme. Below are some of Nathan's findings on breads:
1. Integral is not necessarily better than white bread
You must be thinking how this can be possible! In his research, Nathan noted that our body can not absorb all the nutrients presented in whole grains. "The main difference between whole grains and refined grains is wheat bran, which consists mainly of fiber and which passes indigestionally through the intestines," he says. "In particular, a set of bran compounds called phytates have a strong capacity of blocking nutrients such as iron from being absorbed, "he points out. Phytate increases the elimination of calcium from feces. However, this does not mean that whole grains should stop being ingested. "In cases of people who already have diseases in the bones, a good alternative is to have a diet with enough fruits, vegetables and vegetables, which will guarantee the acidic pH to the stomach - necessary condition for the good absorption of the calcium", says the nutritionist Sandra da Silva Maria.
2. Bread should never stay in the refrigerator
The refrigerator is a great place to keep your food fresh, but what about the bread? Contrary to what many people think, no, this item should not be refrigerated. In fact, low temperatures can make bread age faster. So, where should you keep your bread to avoid hardening? Of all hermetically sealed breads storage options, the tests revealed that the clear plastic works the best it can to prevent your bread from hardening or picking up moisture. To ensure that it is always fresh, the freezer is the only place to store bread for a long time. Nathan suggests storing the bread in portions that you will consume per day, then wrap them twice in plastic - so you can defrost only what you need.
3. There is a way to make gluten-free bread tastier
Giving up gluten should not mean giving up some delicious bread. Unfortunately, gluten-free breads are notoriously firmer than those made with flour. This is because wheat proteins provide the structure for bread dough, which allows it to expand and grow, giving the lightness that people love so much. Gluten-free, breads are inevitably denser, more crumbly, and less cuddly than traditional breads. Fortunately, after much experimentation, Nathan discovered a simple trick to make the gluten-free slices more palatable: toast them. Research has found that toasting bread before serving almost always improves texture.
4. Gluten free does not mean low carb
Avoiding gluten may seem like an easy way to reduce carbohydrates on a low carb diet, but this is not always the case. Many alternatives to gluten have starchy carbohydrates, such as rice flour, potato starch and tapioca flour. And gluten-free bread can even cause an increase in blood sugar levels higher than normal bread. According to research by Nathan and his team, the gluten protein network protects the starch granules from being broken down by enzymes in the small intestine. Thus, when the lattice is absent, the enzymes can digest the starch into sugars, which enter the bloodstream. So before you buy gluten-free bread from the market, check the ingredients and nutrition label to make sure it's a product fit for your purpose.
Professor Barbara Regina de Oliveira, 31 years old , spent much of his life in a constant struggle with the balance, something that caused him suffering. "Maybe someone who has never been obese does not know how sad it is to suffer a lifetime because of their weight, what it is like to be humiliated as a child with bad nicknames and be rejected as a teenager.
Imagine the difficulty of the first Japanese immigrants who arrived in Brazil in Kasatu Maru, in 1908. Language, eating habits, way of life and climatic differences. At the table, Brazilian food was rich in pork fat and maize and cassava flour, true mysteries to the Japanese. Closer to the Japanese menu they found only the rice that, to the surprise of the immigrants, was combined with beans (In Japan, used as an ingredient for sweets).