Bread is an ancient food that today is a pillar of balanced nutrition, if taken correctly. It is not "demonized" by nutritionists and it is considered important for a balanced diet. Of course, the intake of carbohydrates should be calibrated according to metabolism and lifestyles, but functional bread is now a useful ally for a balanced and healthy diet. We talked about it with Marco Temporin, an Italian nutritionist, who had the opportunity to learn about Salus, our Functional Bread mix.
What role does bread play in nutrition? Why is it considered a food that make you gain weight?
Bread has been present in human nutrition since the days when the concept of "table" did not exist: primitive man used to grind cereal seeds to mix them with water and obtain a very nutritious "food". Eating habits have changed over time. Today in Italy bread is considered as a snack to be consumed waiting for the main dish to arrive. But taken in this way, the bread can make you fat. On the contrary, when taken correctly - considering its nutritional properties - it becomes a source of nourishment.
How important are carbohydrates in the daily diet?
Carbohydrates are called the "fuel" of our metabolism. They are essential. However, their intake must be managed according to each person's metabolic characteristics and lifestyle.
So, how much bread should we eat per day? And what kind of bread should we prefer?
There is no equal amount of bread for all, it depends on nutritional needs of everyone. I would recommend bread made with wholemeal flours, even from different cereals. Also enriched by seeds (sesame, sunflower or flax) that guarantee a supply of polyunsaturated fatty acids.
What are functional foods and why do they make a difference to our body?
The term 'functional' was invented in Japan in the 1980s to indicate foods that naturally contain healthy substances that are good for the body. We are talking about simple foods - for example berries, garlic, green tea - that support the maintenance of our well-being.
Beta-glucans are now very popular. Why can they favour wellbeing and health?
Beta-glucans are indigestible polysaccharides found in foods such as barley and oats. These fibres reach the intestine unaltered, performing a cholesterol-lowering and hypoglycemic action. In other words, beta-glucans could reduce the absorption of glucose and cholesterol, facilitating their elimination.
In your opinion, what is the added value of a functional bread rich in fibre and protein and low in calories such as Salus?
I find Pane Funzionale Salus® an exceptional discovery for a variety of reasons. It skilfully combines the presence of lupine flour, naturally rich in proteins, mineral salts and B vitamins (such as the precious vitamin B1) with the innovative presence of Beta-glucans. The synergy of the components makes Salus an excellent nutritional "booster". This functional bread is ideal for athletes who need a nutritionally balanced food. But also for people who are overweight or have metabolic disorders and need to eat an excellent food with a low glycemic index.
Bread and gluten... Is it true that intolerant people only should avoid cereals containing gluten?
The gluten-free food trend has spread. Many people take these foods thinking that they are healthier, more digestible and even useful to lose weight. That's not true. In the absence of a diagnosis of celiac disease, eating gluten-free foods increases the risk of obesity and cardiovascular diseases. And it takes away precious nutrients for our diet too. As for bread, a recent study presented by the European Society for Pediatric Gastroenterology Hepatology and Nutrition shows that many types of gluten-free bread contain twice more fat than traditional bread and an half protein.
A research by the University of Padua (Italy) confirms the correlation between the daily intake of Salus® functional bread and medium and long-term glycemic control in subjects with Type 2 Diabetes Mellitus (T2DM), in addition to the medicines used. What do you think about it?
The use of high fiber content foods seems to give encouraging results in the control of blood sugar levels even in people with metabolic disorders. I have always believed that not very refined and rich in fiber foods are essential in the diet.
Source: interview published on the Italian professional bakery magazine “Il Panificatore Italiano”, November 2018 issue.
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The company is specialized in the use of enzyme technology in the field of bakery improvement.
Our innovative enzyme blends allow us to solve the critical issues typical of the world of baking and pastry, always considered difficult to solve without the use of emulsifiers or raw materials of chemical origin.
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