The French and The Benefits of Bread

The French and The Benefits of Bread


By baka komla | 24/01/2019 | 01:02

JPsante wanted to share the outcomes of the benefits of bread research done by CSA where the population studied is France citizen. Why so? Even the research outcomes will not be the same in your country but if you ignore the benefits of bread. Go through the outcomes and use the recommendations.

CSA STUDY DEMONSTRATES STRONG POPULATION MISCONCEPTION OF NUTRITIONAL CONTRIBUTIONS of bread. THE OBSERVATORY OF BREAD ALERT ON THE PERVERSE EFFECTS OF THIS PERCEPTION, WHICH COULD CAUSE THE FRENCH TO SUBSTITUTE THE BREAD, OF PRODUCTS FATER AND LESS RICH IN NUTRIENTS USEFUL FOR THE ORGANIZATION.

KNOWLEDGE OF THE NUTRITIONAL FEATURES OF BREAD: PERSISTENT AND INJURIOUS GAPS FROM FRENCH CITIZEN
Bread is a favorite food! It is low in fat but provides the complex carbohydrates, plant proteins and fibers essential to the functioning of our body. However, if the French consume it, it is mainly for the pleasure that it provides (for 92% of them), and less for the nutritional qualities attributed to it (45%). More worryingly, the CSA study reveals that a third of French people (29%) are convinced that bread makes you fat. This opinion is shared by nearly half of 18-24-year-olds (47%) and 41% of high-income households
At a time when 80% of the respondents say they are attentive to their balanced diet, the persistence of this misconception explains that 2 French in 5 believe that it is appropriate to eat bread only 3 times a week. 1 in 5 French considers that it should eat "as little as possible" (35% among 18-24 years). These figures are in total contradiction with the recommendations of health professionals. According to Dr. Patrick Serog, 'the French population is deficient in complex carbohydrates which are nevertheless an essential source of energy for the body and the brain. The consequences can be very concrete in terms of fatigue, not to mention the subsequent weight gain because the bread is often replaced by less qualitative foods and more fat '.

FRENCH PEOPLE WHO DECLINE AN ALLIED OBJECTIVE OF FOOD BALANCE!
The Observatory of Bread, bread is still today victim of misrepresentations. If it rings the alarm, it is also that the perverse effects of these misunderstandings with regard to bread are particularly felt during the regimes of which the French are great adepts! Of the 44% of French people who say they have already followed a diet, 2/3 reduced the quantity of bread or stopped using it occasionally. The lack of bread causes a feeling of lack (for its taste: 34% or because it goes well with the meal: 36%). As the bread observatory had already analyzed in 2013 in a study, the lack of diets is frequently followed by counterproductive effects, the most common of which is (re) weight gain!

A NEED FOR AWARENESS AND INFORMATION FOR THE GENERAL PUBLIC
For Dr. Sérog, if public awareness of bread intake seems to be essential, it will be necessary to start from the bottom, as the areas of darkness are dense. For example, the fact that bread belongs to the category of cereals and starchy foods is not a plus for everyone. Similarly, they largely ignore its average content of vitamins, minerals or plant fibers (only 33% think it contains fiber). The most worrying is, of course, the opinion of the youngest. For Patrick Sérog 'young people enjoy eating bread (90%) but are so little aware of its virtues that some people are deprived of it!' 63% of 18-24-year-olds look for nutritional information on the internet and social networks, where it is sometimes difficult to disentangle the true from the fake in terms of food. "In this context, one thing is clear: pedagogical messages on the nutritional reality of bread should be relayed wherever possible, particularly by the competent public authorities" underline Dominique Anract and Bernard Valluis, Co-President of the Observatory bread. 'The bread par excellence is the food of the useful and the pleasant while being part of our cultural heritage. Its rehabilitation in our daily life is, therefore, an issue of health and nutrition, but also of society.

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