not all bread is CRE­ATED EQUA L

Sunday Tasmanian - Tassie Living - - DELICIOUS ON SUNDAY - WITH MAR­CEL SCHNITZER

Bread, in its var­i­ous forms, is the most widely con­sumed food in the world. Not only is it an im­por­tant source of car­bo­hy­drates, it’s also portable and com­pact, which helps to ex­plain why it has been an in­te­gral part of our diet for thou­sands of years. There is some­thing spe­cial about that amaz­ing smell waft­ing from the bak­ers ovens that sets our mouths wa­ter­ing be­fore we know it. There are so many types of bread avail­able to­day it’s easy to find a fan­tas­tic health­ier op­tion to en­joy as part of a healthy diet and it’s im­por­tant to un­der­stand the dif­fer­ence.

Choos­ing your bread Do your home­work and find a bread that suits your body, metabolism and diet. Look for;

Preser­va­tive free breads - un­like many su­per­mar­ket breads, Banjo’s bak­ery of­fer a huge range of preser­va­tive free breads. All tra­di­tional and ar­ti­san loaves are made with nat­u­ral in­gre­di­ents and no preser­va­tives. When buy­ing your bread, al­ways check the in­gre­di­ents to avoid nasty preser­va­tives.

Whole­meal bread is higher in fi­bre than white bread, made from whole­grains which are milled to a finer tex­ture.

Whole­grain bread con­tains the en­tire grain - bran, the rich outer layer, en­dosperm, the mid­dle, starchy layer and germ, the nu­tri­ent-rich in­ner core. With three types of fi­bre, whole­grain bread is a rich source of car­bo­hy­drates, thi­amin, ri­boflavin, niacin, pro­tein, iron, se­le­nium, mag­ne­sium and vi­ta­min E.

Sour­dough bread can be made with lit­tle or no yeast and has a dis­tinct flavour and crusty outer. Sour­dough also has a low GI which keeps you fuller for longer than white bread but doesn’t con­tain as much fi­bre as whole­grain bread.

Rye bread can be in­cor­po­rated sen­si­bly as part of your weight loss plan. Rye bal­ances your blood sugar lev­els, which can cause un­con­trol­lable hunger and di­min­ished en­ergy.

Is your bread baked fresh? Fresh is def­i­nitely best when it comes to bread. You can taste the dif­fer­ence with fresh breads hand­made ev­ery­day - know­ing your lo­cal baker has been up since 2am pre­par­ing and bak­ing su­pe­rior breads, the tra­di­tional way, preser­va­tive free, soft and de­li­cious. Try some to­day!

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.