The right choice of bread can significantly affect the health of older people. Experts recommend one particular species, which should be the basis of the daily diet of seniors.

The pastry forms the basis of the diet of many people. In the case of seniors, however, choosing the right kind of bread may be of key importance to their health and vitality. According to experts, one type of bread stands out as an extremely valuable component of the diet of the elderly.

Wholemeal sourdough bread – the best choice for seniors

Proper nutrition is crucial for maintaining health at an older age. As the years pass, the susceptibility to various diseases increases, but a suitable diet can help prevent infections, cardiovascular diseases or metabolic disorders.

Wholemeal sourdough bread contains all parts of the grain, including bran and sprouts, keeping its maximum nutrients. In addition, sourdough sour increases digestibility and availability of valuable substances.

A rich source of fiber for healthy digestion

Wholemeal bread is an excellent source of fiber that plays a key role in a healthy diet.

Fiber helps to maintain regular emptying, lowers cholesterol and helps regulate blood sugar. Regular consumption of whole grain bread can thus contribute to the prevention of diabetes 2. Type, cardiovascular disease and some types of cancer.

Vitamins and minerals to strengthen immunity

Wholemeal bread provides B -group vitamins that promote the functioning of the nervous system, and microelements such as iron, magnesium and zinc. These ingredients have a significant effect on immunity, muscle work and overall well -being.

Group B vitamins are essential for proper brain function. Iron is crucial for the formation of red blood cells. Magnesium and zinc support the immune system and help maintain healthy bones.

Sourdough bread – low glycemic index and no preservatives

Wholemeal bread on the ferment is characterized by a low glycemic index and usually does not contain preservatives.

The low glycemic index means that the sugar from the bread is gradually released into the blood, preventing the blood sugar fluctuations. This is extremely important for seniors, especially those with diabetes.

The absence of preservatives makes sourdough bread a healthier alternative to ordinary pastries. In addition, the fermentation process breaks down phytic acid, thereby increasing the absorption of minerals.

A 100 -year -old bread recipe returns. Grandma’s cult recipe is perfect in every crumb