Bread is one of the Germans' favorite foods. Many people eat it daily. While others give it up for health reasons or because they want to lose weight. But the secret can be found in the method of preparation and the grains as well!
Bread is one of the most popular foods in Germany. According to the German Bread Institute, about 21 kilograms are consumed per person on average annually, that is, three to four slices per day. According to the German Society for Nutrition (DGE), this amount of bread that Germans consume remains within It is reasonable and recommends a daily dose of carbohydrates equivalent to four to six slices of bread with other grain products such as rice or pasta as well.
But despite its popularity, there is a heated debate about eating bread, according to the German “Focus” website. Many diets, such as low-carb, require avoiding bread, or eliminating it completely from the diet for those suffering from celiac disease, because bread often contains gluten.
The secret is in the preparation method!
Many people with gluten allergies avoid bread altogether. But if you feel unwell and bloated after eating bread, you do not necessarily have a gluten allergy. Many types of bread contain wheat, which may cause pain or bloating in people with irritable bowel syndrome, for example. A study conducted by the University of Hohenheim showed that the resting time of bread dough before baking plays an important role in the feeling of this pain and swelling. Wheat dough contains sugars called FODMAPs, which can only be processed by the small intestine, which is why annoying gases form during digestion.
But the longer the dough rests before baking, the easier it will be to digest the bread once it's baked. After less than four and a half hours, the dough analyzed contained only ten percent FODMAPs and after two hours it was only 75 percent. Small traditional bakeries offer this method more often than large chains, as things usually have to be done faster.