Food and Health

BREAD

 

Benefits:
  • A good source of complex carbohydrates.
  • High in niacin, riboflavin, and other B-complex vitamins.
  • Some kinds provide good amounts of iron
  • Whole-grain breads are high in fiber.
Drawbacks:
  • People with celiac disease cannot tolerate the gluten found in many breads.
  • May trigger an adverse reaction in people allergic to molds.
  • Often high in salt.
  • Some breads made from refined flour may have a high glycemic index
  • Causes feelings of aggression in some people.

 

BUTTER AND MARGARINE

 

Benefits:
  • Improve flavour, moistness and texture of baked goods.
  • Good sources of vitamins A and D.
  • Margarine made with polysaturated oil contains essential fatty acids and vitamin E.
  • Some margarines contain the additives.
  • Sitostanol or sitosterol which can reduce cholesterol.