Bread is good for you and can even help you lose weight as long as it’s wholegrain.
Heartthrob cardiologist Aurelio Rojas shared these words of wisdom on a recent podcast.
Bread all too often gets a bad rep, being linked to weight gain and diabetes.
But Rojas, 35, says the staple food has been unfairly demonised.
He told his listeners: “There are good studies showing that people who eat wholegrain, wholemeal bread are actually protecting their hearts and cardiovascular systems from disease.”
Whole Grain bread, according to the Spanish expert, “reduces fat absorption in the digestive tract and can boost metabolism – especially triglyceride levels – in certain cases of insulin resistance”.
Rojas said good-quality bread “can be your friend rather than your enemy if you’re dealing with health issues – or even trying to lose weight”.
But not all types of bread have these benefits, as reported by Need To Know.
Industrial bread – the kind found in supermarkets – is typically low in quality.
It has pro-inflammatory properties, contains additives, and may cause long-term problems if it becomes a staple in our diets.
Rojas – from Málaga – suggests ditching industrial bread for whole-grain, slow-fermented breads, like whole-grain sourdough.
Various studies show that sourdough fermentation increases the type and/or amount of beneficial microorganisms in wholewheat products.
Evelyn commented: “I haven’t stopped eating bread. I just switched to whole grain bread every day, and I’ve managed to lose the seven kilos of excess weight I had.
“Of course, I exercise daily, walk 5,000 steps a day, and pair the two slices with egg, avocado, and mozzarella cheese with a sprinkle of dried oregano.”
Marie wrote: “For me, a meal without bread is no meal at all.”
And Yolanda said, “Thanks for all the things you teach us.”
