How to live longer: Best type of bread reducing both cardiovascular disease & cancer risk

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Longevity is a complicated matter that can often be rather scientific. The mechanisms in the body when certain foods are consumed can either help or hinder this. Bread often has a bad reputation when one thinks of health, but a certain bread has been shown to be highly beneficial in reducing a number of health conditions positively impacting longevity.

For those wanting to find a healthier bread option, gluten-free often springs to minds.

Gluten-free products claim to help with increasing waistlines however, studies reveal they can actually do more harm than good.

These types of bread or products contain a significantly higher energy content including more fatty acids and lipids than their gluten counterparts.

One study found gluten-free products can lead to obesity and may not be a healthier option.

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Another recent study suggested that people who follow a gluten-free diet may actually be doing more harm.

The researchers found gluten consumption does not appear to increase the risk of heart disease and those who needlessly follow the diet may be limiting their intake of whole grains which “may actually be associated with adverse cardiovascular outcomes”.

Cardiologist Steven Gundry wrote in his new book, The Plant Paradox, that lectins should also be avoided when it comes to bread.

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Gluten is just one variety of a lectin – a toxic, plant-based protein which is found in wheat and also many gluten-free products.

He says that once lectins, which are also found in many fruits and vegetables, are ingested “they incite a kind of chemical warfare on our bodies” which can cause inflammatory reactions leading to weight gain and other health conditions.

With this in mind, what is the healthier bread option to help reduce age-related diseases?

Barley bread is also low in carbohydrates and provides vitamins and minerals, fibre, selenium and many other nutrients that are not found in breads made with refined bread flour — and nutritionists say the dietary benefits of barley are significant and more beneficial than other grains.

Compared to many other grains, even other ancient whole grains, barley is lower in fat and calories, but higher in dietary fibre and certain trace minerals.

Consuming barley bread is said to be beneficial in reducing the risk of coronary heart disease, diabetes and certain cancers.

In a study published in the National Library of Health, the association of barley for healthy ageing was further analysed. 

The study noted: “Barley has various health benefits, including its ability to reduce blood levels of low-density lipoprotein cholesterol, thereby lowering the risk of cardiovascular disease.

“It has a low glycaemic index that assists with blood glucose and insulin management with benefits for gut health and its ability to reduce visceral fat.”

In the study, mice were given barley to determine its effect on longevity.

The study concluded: “To our knowledge, this is the first report of the effect of barley intake on healthy aging effects during the lifespan of mice.”



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