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HOW DOES FLOUR AFFECT THE HUMAN BODY?

SHOULD I REFUSE BAKERY PRODUCTS?

For many years, the benefits and harms of flour products cause heated debate. Some people continue to believe that bread is the head of everything, but an absolute majority is inclined to believe that, in addition to damaged teeth and shape, flour brings many other serious problems for our body. Is it really?

HOW FLOUR AFFECTS THE HUMAN BODY

Since childhood, we have inculcated a reverent attitude to bread. It is known that it contains almost the entire set of nutrients needed by our body. In a critical situation, a person is able to survive even if he eats only bread for many weeks or months.

So why then is flour bad? According to nutritionists, the problem is the quality and quantity of bread consumed. If we talk about the number, the flour products should not replace the necessary food for life. However, it often happens that after eating a few sandwiches, we no longer look towards soups or porridges.

The issue of quality is more complicated. In addition to the usual bread, people eat various buns, muffins, cakes, which contain not only useful substances, but also sugar, animal fats, and vegetable oils. All these ingredients greatly facilitate the work of baking manufacturers but cause great harm from the sweet and flour to our body.

Consider each component of the flour products separately:

-Margarine, which is a part of the muffin, is an emulsion mixture of modified fats and oils that are carcinogenic. -Baking powder required the dough to impart fluffiness, but it contains phosphates, provoking the appearance of erosions and stomach ulcers. -Sugar increases the glycemic index of finished products, which leads to an increase in blood glucose levels. -Vanillin is a synthetic ingredient that leads to the development of allergic reactions. -Yeast has a negative effect of flour on the body because of its ability to increase the acidity of the stomach and disrupt the balance of intestinal microflora.

Together with flour, all these additives do not have the best effect on health and often become an impetus for the development of serious diseases.

WHAT IS HARMFUL FLOUR FOR THE BODY

Bread The main reason for avoiding flour products is that in order to achieve increased whiteness of flour, it is subjected to bleaching and extremely fine grinding, with the result that there are practically no useful substances left in it. In other words, it turns into an inert food that has almost no nutritional value.

Considering how the flour affects the body, it should be noted that the bread, sweet pastries, pasta carry a number of negative factors that certainly need to be taken into account when preparing the diet: one Quick weight gain. If you regularly eat buns and cakes, then over time the body loses the ability to cope with the absorbed sugar and begins to process carbohydrates into fats, which are instantly deposited in the subcutaneous fatty tissue. Gaining weight in such a situation can be quite fast, but later it will be much more difficult to lose it. 2 Gluten intolerance. Harm flour products for the body may be a large amount of gluten - vegetable protein, which is contained in the usual flour. If a person suffers from gluten intolerance, then eating bread for him can turn into diarrhea, abdominal distension, damage to the teeth and the thyroid gland. 3 Allergy. Modern baking recipes include the use of preservatives, which are dangerous for people prone to allergic reactions. Often, an allergy develops gradually, making itself felt coughing, shortness of breath, itching, rashes on the skin. four Diseases of the digestive tract. The abuse of flour products violates the intestinal microflora, interferes with the processing of nutrients and the reproduction of beneficial cholesterol, and this gradually leads to dysfunction of the gastrointestinal tract. Harm flour and sweet for the body is manifested in the form of constipation, colic, pain in the abdomen. five Diabetes. The use of sweet pastries contributes to the sharp jumps of insulin that occur with an increase in blood glucose. Such “shakes” over time can cause the development of type 2 diabetes.

FLOUR: GOOD OR HARM?

Despite all the harm of baking, it is not always as dangerous as it seems at first glance. If you choose the right products, then you no longer have to wonder whether flour products are harmful. It has long been known that products from some types of flour not only do not have a negative impact on the body but also bring benefits.

This applies primarily to whole-grain bread, which may contain ingredients that increase their nutritional value (sesame, malt, nuts, sprouted wheat, etc.). The composition of such baking includes complex carbohydrates, which, with reasonable use, allows you to normalize digestion, cleanse the body of toxins, improve the intestinal microflora.

Knowing the harmful flour, many people refuse pasta, but if you buy pasta or spaghetti from durum wheat, you can not fear for their health. Their small portion, eaten 1–2 times a week, will not bring harm and, on the contrary, will quickly saturate the body without harming the waist.

Thus, baking is not so harmful as to give it up altogether. To support health, it is only important to observe rationality and give preference to healthy flour. In this case, you will not notice the harm of flour products and can periodically pamper yourself with baked goods.

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YOUR ULTIMATE HOME PASTRY: INVENTORY

I will say right away: this post is for the newest ones! For those who, perhaps, did not even start to bake anything, but only glances at the beautiful pictures of the cakes and dreams of learning how to do the same. And also for those who really do not want to become a home pastry chef, but really want to make beautiful and tasty sweets for their relatives, loved ones and friends.

A year ago, I didn’t know the phrases like that - the home pastry :) I stumbled on cakes on the net, I liked it, I wanted to make it myself, I tried it, it turned out oddly, but it worked Outwardly Krivenko, but how tasty! My approved. And ... tightened! But I really started when I saw Alesya’s blog. 

There was everything - wonderful, tasty, safe recipes, and very pleasant, warm, calm atmosphere, and just unreal photos! Ideal pieces, smooth cuts, rich colors, competent composition ... And all that is truly girlish! This is a wonderful blog, and if you still don’t know about it, by all means, take a look: I assure you that you will like it, even if you don’t cook it, you can just browse, watch and enjoy Alesin magazine!

So here. I mean, I didn’t bake anything before - except for biscuits, more like burnt omelets, which we used to cook with my sister as a child, and then quietly hidden from parents in the garbage disposal. I didn't bake it, so I never had any devices for this, and I made my first “adult” biscuits in ... pans made - attention! - a sleeve for roasting! (Oh, how not enough smiles! :)) The biscuits, by the way, turned out and were very tasty, but the fact! 

There was no mixer either, but there was an unpretentious blender with a whisk, so I beat them up until he kicked. Jelly cakes collected in the same pans, making a rim of a dense film. In general, as they say, “I see a goal - I see no obstacles!” :)

However, I very quickly realized that this was impossible :) And slowly, but surely, I began to buy tools. Slowly - because all these pastry stuff is actually not cheap, like homemade cakes, like the industry as a whole. Those who want to become a popular home pastry chef today should be aware of this. It would be nice if the clients were aware, because “the cake can be bought in the store for 300 rubles!”

And these same families, as a rule, do not really want to spend money in vain, as it can happen if you make rash purchases, acquiring something that you can easily do without at first. But for a fanatically minded person in the pastry shops, everything is so beautiful, interesting, alluring! And everything is necessary! So, so that you, future homemade confectioners and lovers of sweets, do not waste on unnecessary things, I am writing this post.

Mixer

Among the first purchases should be a mixer. Of course, the pros work with expensive planetary mixers, but you can start with a simple one, so long as the power is at least 350 W and the company is not completely gooey. For reliability. I have the usual Bosch with a cup (it is convenient to make Italian meringue) and two types of nozzles.

Blender

You will also find a blender very useful. Berries and fruit mashed potatoes are often found in the composition of fillings, biscuits, etc., a blender will make you them in seconds. Grind the curd until smooth - blender! Cook praline - blender! Grind the nuts - blender! Mix cold butter with flour - blender! To break through mirror glaze and other components of eurotorts - again it! Buy powerful, from 800 W, it is also important that a bowl with knives (a chopper) be included in the composition. The measuring cup, usually included, will also serve you well.

Bakeware

They are different: solid metal, detachable metal, silicone and metal forms with adjustable size, without a bottom. All of these forms are suitable for baking cakes and cake assembly. Like all other bakeware sets which to choose is a very personal matter. I will write my opinion. From whole ones, if you have little experience, it will be difficult to remove cakes. Biscuits baked in such forms also have an ideally even bottom, but with slightly rounded edges: this is a feature of the bottom of the forms. 

However, this is not critical. Silicone inconvenient because they need to be put on a baking sheet (flat heat-resistant surface), and only then pour the dough, and also put it on the baking sheet in the oven and bake. And, they say, they do not always keep their shape, but I will not say for sure: I have several such forms and so far everything has been OK. 

Detachable is not bad, I first baked them, and then I tried in a ring without a bottom, and ... I really liked it! I just can not understand the reason, but the biscuits in it always turn out higher and smoother than in ordinary forms! Specially checked on the same recipe at the same temperature and position in the oven. Riddle, but it works! Take note.