Eurostat data show that Albanians spend more money on bread and cereals than on income.
The same data show that in terms of purchasing power, Albanians spend 4 times more than a European on the purchase of bread and food. Daily consumption per person of bread in the country is estimated at 300 grams. Concerns about flour used by bakeries have peaked in the country.
From a simple survey of bread ovens in the country, it reveals without much effort that processed white flour is the key to bread preparation.
What is processed white flour?
A grain consists of the outer grain of wheat (bran), the core (embryo) and the dense middle layer in carbohydrates. The outer part of the grain is rich in fiber, antioxidants and vitamin B.
The embryo contains minerals, proteins and fats. During the grinding of the grain, the flour production companies remove the bran and the embryo and leave only the inner layer full of wheat carbohydrates.
To make flour more 'healthy', manufacturing companies enrich it with the basic nutrients that the body needs. However, no matter how 'enriched', white flour remains not with all values
The impact of white flour on health
White flour is mostly full of carbohydrates but also starch.
Consumption of this flour and its products leads the body to a marathon of blood sugar fluctuations.
White flour is practically a processed carbohydrate.
It has a strong contribution to obesity and overweight.
Processed white flour has a high glycemic level.
This means that it significantly raises blood sugar levels and disturbs insulin levels.
Studies, referred to by AgroWeb.org, have shown that people who consume large amounts of this flour are more at risk for cardiovascular disease and inflammation.
People who eat a lot of white flour also suffer from problematic digestion.
The best solution for every consumer is wholemeal bread, made with 100 percent whole grains.
Raw cereals naturally contain vitamin B and protein, which guarantee a much more youthful appearance of the skin and hair. /AgroWeb.org/
Do you prefer white bread? Meet the ‘dark side’ of processed flour
Eurostat data show that Albanians spend more money on bread and cereals than on income.
The same data show that in terms of purchasing power, Albanians spend 4 times more than a European on the purchase of bread and food. Daily consumption per person of bread in the country is estimated at 300 grams. Concerns about flour used by bakeries have peaked in the country.
From a simple survey of bread ovens in the country, it reveals without much effort that processed white flour is the key to bread preparation.
What is processed white flour?
A grain consists of the outer grain of wheat (bran), the core (embryo) and the dense middle layer in carbohydrates. The outer part of the grain is rich in fiber, antioxidants and vitamin B.
The embryo contains minerals, proteins and fats. During the grinding of the grain, the flour production companies remove the bran and the embryo and leave only the inner layer full of wheat carbohydrates.
To make flour more 'healthy', manufacturing companies enrich it with the basic nutrients that the body needs. However, no matter how 'enriched', white flour remains not with all values
The impact of white flour on health
White flour is mostly full of carbohydrates but also starch.
Consumption of this flour and its products leads the body to a marathon of blood sugar fluctuations.
White flour is practically a processed carbohydrate.
It has a strong contribution to obesity and overweight.
Processed white flour has a high glycemic level.
This means that it significantly raises blood sugar levels and disturbs insulin levels.
Studies, referred to by AgroWeb.org, have shown that people who consume large amounts of this flour are more at risk for cardiovascular disease and inflammation.
People who eat a lot of white flour also suffer from problematic digestion.
The best solution for every consumer is wholemeal bread, made with 100 percent whole grains.
Raw cereals naturally contain vitamin B and protein, which guarantee a much more youthful appearance of the skin and hair. /AgroWeb.org/
