In our country, crackers have been a common and favorite delicacy for a long time, which is usually eaten with tea. Gradually, other sweets have replaced rusks, and now store-bought rusks in packs have taken their place. No one doubts the harm of purchased crackers saturated with flavors, preservatives and flavor enhancers: a lot of artificial additives and frying in trans fats make this product almost unsuitable for food, although it is tasty. Homemade croutons made from regular bread are a good substitute for this fast food.
The benefits of homemade crackers
Home-made crackers are not only devoid of the harmful effects of store-bought crackers, as they are made without the addition of preservatives and flavor enhancers, but they also have several beneficial properties. These croutons contain a large amount of fiber, which a person needs for the good functioning of the digestive system. Homemade breadcrumbs also contain iron, potassium, calcium, phosphorus, sodium and B vitamins, the amino acids lysine and methionine – all these are necessary and useful substances for humans, which are contained in bread and are well preserved when it is dried. Moreover, doctors say that stale bread is much healthier than fresh bread. Therefore, adherents of a healthy diet began to replace bread with homemade crackers. For overweight people, croutons can help them lose weight, as they contain fewer calories than fresh bread. Rye croutons are healthier than wheat ones: they have fewer calories and more nutrients.
Crackers are well digested, so they are often recommended to be eaten after food poisoning, operations and past illnesses – a large amount of carbohydrates contained in this product gives a lot of energy, while problems in the digestive process do not arise, and the stomach is not overloaded.
Croutons, unlike bread, do not cause flatulence
The harm of croutons depends on how they were cooked. At home, artificial additives are not put into crackers, but the method of preparation can negate the beneficial effects of crackers and even make them harmful. So, you should not fry crackers in oil, especially in cheap palm or sunflower oil: when frying, carcinogens are released, which in large quantities can cause cancer. Fried croutons are as bad as any other fried food. It is advisable to dry the croutons in the oven or microwave, and later, if desired, pour over olive oil or any other vegetable oil to taste, add a little salt and spices – then it will be a healthy and tasty product.
Do not put in a lot of salt, as the manufacturers of in-store crackers do (where one small piece of toasted bread has a pinch of salt)
The harm of crackers also lies in the fact that it is a high-calorie bakery product: dried crackers are eaten easier and faster than bread, and in large quantities this can lead to obesity.
You will read about the benefits and harms of weekly one-day fasting in the next article.