INFORMATION ABOUT THE BREAD.

In the Symposium Bread and Health of November 8th, 1996, the doctors, the behavioral studies and nutrionnelles in the support, asserted:
The bread is a product in quality exceptional, it finds the dominating place which gave him(her) the tradition.
" The bread was during centuries the base of the food of certain civilizations: associated to the milk or to the cheese, he(it) may cover a big part(party) of the nutritional needs of the human etre.
Certainly it is not a whole food but the whole food is a myth, the man is an omnivore, his food must be diversified.

In this set(group) food which is offered to us by the technology, the bread remained a food healthy and delicious, largely corresponding to the current requirements of the food(dietary) balance, it is thus indispensable within the framework of the dietary recommendations to think of underlining the importance of the Bread. " - Extract of the international newspaper of vitaminologie and nutritions-
" The current food, too rich in lipids, too rich in simple sugars and poor man in complex carbohydrates and in fibers favors the arisen of diseases said about civilization: athérosclérose, obesity, etc....

The poor Bread in lipids, rich in carbohydrates of absorption slow and rich in fibers when it is complete appears as an indispensable food to correct partially the errors of the modern food. " - professor Philippe PASSA, Department head Medicine Diabetes, Nutrition, Endocrinology of Hopital Saint-Louis ( Paris)-
The bread is a fundamental element of the food(dietary) balance of the child and the adult. The bread is not as such a factor of obesity or excess weight.
The bread is an element of regulation of the digestion.

The new medical speech on the bread joins in forgery against a certain number of successful ideas. All the studies made notably by the INSERM on averages of food(dietary) consumption since the beginning of the century show well the energy decrease resulting from the decline of consumption of the Bread giving a rise of the percentage of the energy brought by lipids, these lipids result from meats, from salads, and vegetables as chips and chips, 100gr of chips contains 46 % of energy lipidique while 100gr of bread 8 %, it is thus evident that the replacement of chips in the bread in our food(dietary) customs is against the current recommendations on the dietary plan and medical.

The bread has to resume its just place in the balance of our daily food(dietary) balance.

The nutritionnists say it, the studies prove him(it), rest to convince the consumers.

Eat some Bread it is Healthy.

The key points of the bread

A breakfast, on base of bread, generates for the children a longer satisfaction (degradation of molecules establishing(constituting) the starch of bread according to the needs of the day contrary to the starch of cereal - petals, flabbergasted wheat which, by the undergone treatment, is already prédigéré), a better distribution of the energy ration, a cheerfulness and a steady vigilence.

Other key point of the bread, eroding which establishes(constitutes) the main food(dietary) error of countries rich as certain European countries today, the bread represents within the framework of a complete meal a contribution of long-term energy without excessive contribution of lipids.

It also allows to avoid the consumption of sweets, chocolate bars or the other soft drink responsible for numerous cases of excess weight or for obesity.

According to the nutritional contributions advised for the French population, the work of the C.N.R.S. - C.N.E.R.N.A. supervised by Misters DUPIN - ABRAHAM - GIAGHETTI, is daily recommended the contribution for:

Child from 2 to 6 years old: between 60 g and 90 g of bread (1/2 baguette)
Child from 7 to 12 years old: between 100 g and 130 g of bread (a little more of 1/2 baguette)
Teenagers: not less than 150 g. (3/4 of a baguette)
Teenagers: not less than 200 g. (That is a baguette)
Grown-up women, not less than 150 g. (3/4 of a baguette)
Grown-up men(people), not less than 200 g.

Besides, the quantity is to distribute on 4 meals to benefit from all the quintessence of benefaction of the bread, notably its content in starch.

These average data are to be straightened according to the corpulence and the physical activity.

The bread is good for all
The Bread is not of age old and there is no age old for the bread.

The Bread of the small
The children spend a great deal of energy in a day.
The bread is a precious ally to avoid them " knocks of pump " and declines of attention in class. The sandwiches of bread of the breakfast and the snack avoid the fatal erodings for teeth and health.

Good Bread, good sport
During the meals preceding the effort, the sportsman finds in the bread complex carbohydrates which help him(it) to establish(constitute) of useful reserve of energy, in the form of glycogen, which are him(her), necessities as he supplies his effort.
In other words, he(it) uses the qualities of the bread to improve his(its) performances!
To eat some bread, light and rich in carbohydrates, during the meal following the effort, will allow him(her) to reconstitute its muscular reserves.

Bread and pregnant woman
The bread is one of the trump cards health of the future mother and the child for whom she(it) waits:
Consumed during the meals, he is an excellent supplier of complex carbohydrates whom the foetus needs for its growth, he helps the woman encircled to balance my menus and to master his weighty grip.

Bread and obesity
The number of obese man(woman) knows a sharp rise due to the increase of the contributions in fats in our common(current) food:
The bread serves for balancing the food by bringing during the meals, the carbohydrates complex as the starch. It is thus a perfect remedy against the bulimia, because it kills(abolishes) the famine and compensates for the envy(urge) to absorb fats

Bread and diabetes
The bread can establish(constitute), as basic element of meals, a natural appetite suppressant in the insulo-dependent:
Nourishing and poor in lipids, he allows to cover needs in carbohydrates (40 in 60 % of the energy needs and more exactly in complex carbohydrates which avoid peaks hyperglycémiques.

In every flat(dish) its bread

Breads, baguettes, illegitimate children and threads accompany charmingly cooked pork meats, poultry, red meats, fishes in sauce and cheeses with fresh(cool) dough. With the butter for ally, the crunchy baguette cheers up the breakfasts.

Reserved for the amateurs of asserted savours, the leavened bread gets married to cooked pork meats and cheeses.

If the farmhouse bread joins classically with cooked pork meats, fishes, meats in sauces and cheeses, he(it) also likes in sweet company of a good foie gras.

The whole bread consumes with games and soft cheeses or in melted dough.

Bread in nuts, salads and cheeses form a perfect trio.

The rye bread is king of the holidays(name-days). We like(love) him(it) surmounted by seafoods, fishes or smoked hams.

Bread in the bacon and omelet transform a simple meal at moment of pleasure.

The soup is not still the friend of the small. But decorated with a bread in onions, it is far from being a punishment.

Poor man in crust, the sandwich bread is transformed into delicious toasts at the time of the snack or into sofas varied at the time of the aperitif.

Produced without gluten:

Before of enter in the reserved(distant) world of the regime without gluten, it is necessary to define at first some essential notions. The gluten: male name derived of the Latin and which means glue. A constituent of the seeds of cereal (wheat, barley, oat, rye) while possessing properties which allow him(her) to play an essential role in the inflation of the dough during the preparation of the bread ( the panification). It is for that reason moreover that cereal which do not contain it such as the corn and the rice, give flours which even wet remain crisp and do not inflate(swell). The starch: essential constituent of flours and semolinas. According to the plant from which he(it) results, he(it) carries(wears) a different name: starch of the potato, tapioca some manioc, sagou of the sagoutier, etc. The industry of the starch or amidonnerie developed a lot from cereal (wheat and especially corn). He also allows to obtain the syrup of glucose or fructose which(who) sometimes substitute themselves for the traditional sugar. The starch of corn serves of sociable disposition or of thickening in confectionery, cookie factory(trade) and industrial cake shop. The sound: envelope of the seeds of cereal which(who) stays when she(it) was separated from some flour during the grinding. The baking powder: she(it) consists of bicarbonate of soda or carbonate of ammonia water, some cream of tartar or phosphate of aluminium sodique and of an excipient (flour or starch of corn). The effects of the baking powder are comparable to those some natural yeast but she(it) does not possess the nutritional qualities (rich in proteins and vitamin B). Flours of corn and rice not containing gluten and thus not having the faculty(power) to swell as the flour of wheat, it is not necessary to add to them some natural yeast. It will just be enough to use the baking powder in a suitable way in the appropriate receipts. Spices: as all the natural products (coffee(cafe), cocoa, mustard, etc.), they are allowed in the regime but in moderation, especially for the children. It is thus enough to substitute flours of corn or rice for flours of wheat and the other one cereal. The corn is of use to the preparation of bread, cakes, cream, etc. without gluten. As for the rice, in grains(beads) or in flour (cream of rice), we can consume him(it) and cook him(it) by using all the classic receipts (salty or sweet) that we know all (in sauce, cheese-topped dish, rice pudding, etc.)