“When you pick up a classic baguette, you have the equivalent of 2O cubes of sugar. It is a calorie bomb that disrupts the body and the state of health“, warns nutritionist, Dr. Arnaud Cocaul. To take care of your health, he recommends turning to other alternatives and returning to older wheat and naturally leavened flour.
“Natural sourdough allows this natural fermentation which then allows micronutrients, vitamins, etc. to be present. which are entirely compatible with our state of health“, recommends Dr Cocaul. And to elaborate: “You also have einkorn bread which is to be encouraged. Rye bread? Why not. Corn flour? Why not. You look but you run away from anything that is a preparation made from white flour“.
Beware of sandwich bread
He also advises limiting the consumption of sandwich bread, including the whole-wheat version. “Perhaps avoid cereal bread because we think it is enriched with cereals but it is still flour which is still a little too quick in terms of assimilation“, advises Dr. Cocaul.
Should we trust organic flours? The nutritionist reminds us that it is not because it is organic that it is necessarily more interesting from a nutritional point of view. “I think natural sourdough is more than enough. Be careful where you buy your bread. Very often, there are industrial circuits behind it. In this case, very little bread is made on site – if at all – and manufacturing is outsourced. This all amounts to an industrialized product that is just reheated on site“.
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