Scientists Evaluate Benefits and Risks of Homemade Bread

In Russia, a trend is spreading of rejecting store-bought bread in favor of homemade baking. Consumers are actively discussing how much healthier such a product is compared to factory-made bread.

Yulia, a resident of Volgograd, said that after purchasing a bread maker, she completely switched to making it herself: «After we bought the bread maker, I no longer buy bread at the store, but make it myself. The recipe is quite simple: our Volgograd flour, vegetable oil, salt, sugar, water, and yeast. It turns out to be a very aromatic bread with a crispy crust, which our family loves very much.»

However, some families had to give up homemade bread. Tatiana from Srednyaya Akhtuba shared her experience: «We gave up homemade bread. Yes, it»s tasty and aromatic, but the thing is, as soon as we started eating it regularly, members of my family gained weight sharply, and we all had to go to the gym together.«

Professor Natalya Latyshevskaya, head of the Department of General Hygiene and Ecology at Volgograd State Medical University, confirmed these concerns: «Every medical student knows this: white bread made from premium flour is purely easily digestible carbohydrates, which lead to rapid weight gain. There is little benefit in such bread. And therefore, it»s best to avoid baking from such flour.«

The specialist recommends choosing bread made from coarse-ground flour: «Whole-grain flour contains vitamins and microelements, as well as fiber. All of this will benefit our body. And bread with bran will be useful for those who have intestinal problems.»

Comparing homemade and store-bought bread, Latyshevskaya noted that the key significance lies in the product«s composition: »A conscientious producer will never add palm oil to the dough or do a second kneading. One needs to carefully look at the composition — preservatives, flavorings, and colorings certainly will not benefit the body. From this perspective, bread baked at home will, of course, be more beneficial.«

Director of the Scientific Center for Agroecology of the Russian Academy of Sciences (RAN) Alexander Belyaev reminded of the traditional approach: «The most delicious and healthy bread was baked by our grandmothers in Russian ovens. And grandmothers, as is known, never wished us any harm. Their recipe is simple: flour, water, salt, and yeast. Representatives of the older generation were distinguished by strong health and lived up to a hundred years. That»s what we should strive for!«