Earlier bread occupied a place of honor on the table of every family. It was a hearty, healthy dish, easy to prepare, which was long enough stored. Today, more and more nutritionists recommend the contrary to give up bread, as high-calorie meals.

However, we should not forget that starchy bread well complement the diet of a healthy person. The main thing is to choose the most useful pastries and properly combine bread with other ingredients.

The bread is best consumed as a separate dish, not as an addition to hearty lunch or dinner, as it was in ancient times. According to scientists, the peoples, are less likely to eat bread, to enjoy better health.

With what we can and with what we cannot eat bread


What can eat bread

The bread goes well with any greens (lettuce, sorrel, onion, radish, nettle), with non-starchy vegetables (cabbage, cucumber, green beans, sweet peppers), and moderately starchy vegetables (pumpkin, turnips, beets, carrots, zucchini, eggplant). Therefore, it is permissible to use a piece of bread with vegetable soups and vegetable dishes, salads.

Bread can be combined with dairy and fermented milk products – kefir, yogurt, milk, and fermented baked milk.

With what we can and with what we cannot eat bread

Bread can be eaten moderately with other types of starches (pasta, potatoes, buckwheat, rice, oats), with fats (butter, sour cream, bacon, cream). However, such combinations are quite high-calorie, therefore, not suitable for weight loss.

If the bread is eaten with fatty foods, it is desirable to add fresh herbs or some vegetables.

With what we can and with what we cannot eat bread

Not worth eating bread with cheese, seeds, or nuts.

Harmful is the combination of bread with animal protein – meat, fish, eggs, and cheese. So the burgers and sandwiches – not the best kind of snack. Not advisable to eat bread with sugar and sugar-containing products – jam and fruit. Sugar will increase fermentation and will have unpleasant symptoms of indigestion in the stomach. Also, do not combine with bread, mushrooms, a variety of pickles, and sauerkraut.

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