Transcript Diapositivo 1

Escola Secundária Francisco Rodrigues Lobo
Trabalho Elaborado por:
André Silva, nº3 12ºA
Rute Marques, nº25 12ºA
2004/2005
Photos: BREAD MUSEUM/PORTUGAL
Health and Bread
More than 40% of present time illnesses are directly or indirectly
derived from alimentary errors.
Let us see the alimentary pyramid:
Bread belongs to the section "eat
more of this“, what means that it
must be daily consumed.
Bread is essential, supplying
needed carbohydrates to our
organism beyond vitamins and
staple fibres.
Because it has a bigger satiated
effect and facilitates digestion and
work of intestinal device, integral
bread with staple fibre addition is
more recommended then white
bread.
Breads Benefits
Energy Recuperator - bread contains little fat and is
rich in carbohydrates, so if we have in account many
cooked foods it becomes comparatively poor in
calories. White and integral breads are quickly
digested and absorbed and so ideal for people needing
an energy increase after physical exercise.
Colon cancer combat - wheat's bran of integral bread
increases the volume of excrements, speeding it up
through colon, and therefore it can help to remove
potentially cancerigenic substances.
Calcium source - white bread is a good calcium source
to ones that consumes few dairy products and for the
children because blockading calcium substances are
eliminated during the milling process.
Efficient in anemia cases – due to iron addition,
white bread becomes a beneficial source of this
essential mineral, mainly for small amounts of iron
consumers like vegetarians ones.
Masculine infertility - selenium, existing in wheat
cultivated grounds is a strong antirust capable of
hinder free radical attacks that provokes
cardiovascular illnesses. Moreover, it’s an essential
element to masculine fertility.
Vertebral column problems - integral bread and folic
acid strenghtened breads contributes to daily
average ingestion of complex B vitamin. Ingestion of
great amounts of this acid by pregnant women helps
to protect the embryos from bifid spine.
Bread constituents
Bread average nutritional value:
Constituents
in 100g
in 300g
daily
necessities
Carbohydrates
60,40 g
181,2g
454 g
7,2 g
21,6g
80g
0,7g
21g
2/25g
5 mg
15mg
15mg
Proteins
Cellulose
Iron
Iron
The lack of iron provokes anemia and the lack of complex B
brings nevrites, lack of appetite, muscular atony and
emotional and digestive disturbances.
Carbohydrates
Bread is the main carbohydrate supplier to our organism.
Starch
Most of starches aren’t absorbed; supplies energy. So,
we must ingest more starch then saccharose (sugar).
Proteins
Soluble proteins, under the albumin form, and insoluble
proteins, constitutes gluten;
Alimentary proteins are first disintegrated to amino acids
and then absorbed.
When there are lack of amino acids in nourishment, our
organism can’t develop.
Cellulose
Cellulose and insoluble substances plays primordial
roles in digestibility, absorption and intestinal functioning.
With all these
advantages, are you
still worried with
fattening related to
bread consumption?
Please, care about your
health, eating bread!