Should we really ban the wand to keep the line? Spoiler: the bread may not be the culprit we believe …
We are in France, country of croissant and baguette crispthen necessarily, the pain is part of our Culinary DNA And from our reputation to the four corners of the world. It is therefore impossible not to have it on our table on a daily basis.
Whether tartine at breakfast, during a brunch or to accompany the little piece of cheese at the end of the meal, some accuse him of being the number one enemy as soon as we talk about calories. So, do we really have to banish To maintain its line? Good news: not necessarily. This is what the Instagram account explains @le.media.food In one of his very instructive videos.
White, full or industrial bread: the real match
“If you eat Industrial sack bread every day Who keeps for three years, it is true that it is not the idea of the century. “ This is said! The problem is not the bread in itself, it is often the type of bread that we choose.
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The pain blancvery refinedEast poor fibers and tends to shorten. Suddenly, we are quickly hungry and we nibble more. So, not ideal if you monitor your weight. Conversely, a pain completmuch less transformed, contains more than fibers and help control satiety. “Because it is less refined, it contains more fibers, so it satisfies better and has a better impact on your health.”
The real culprit: what we put on it?
But beware, there is another trap, it’s the garnish! “And above all, what often makes the difference is also what you put on it: bread more butter more jam more triple layer of cheese, it is not phew. Bread more avocado or eggshere we are talking. “ In short, the issueit is not only bread, but the entire composition of theplate.
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To conclude, bread is therefore not our enemy. In the end, “Nothing makes you fat, it’s all a matter of quantity, quality and balance.” Eat pain is not a nutritional crime if you choose the good breadif you accompany him intelligently and if you Avoid excess. We therefore forget the industrial sandwich bread which survives three years and we put on the Banger baguette.
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Cuisine editor
After more than ten years in the food industry as a publishing manager, I continue to share what I like most through writing: cooking! Fascinated …
