Why crackers are healthier than fresh bread. What is healthier than bread or breadcrumbs? The benefits and harms of breadcrumbs

It is widely believed that dried stale bread and crackers are much healthier than fresh bread. For example, in Crete, fresh bread is eaten only a few times a day. My grandmother, Alexandra Ivanovna, also loved to dry bread and said that it was folk tradition. Historically bread has often been baked quite hard, soft fluffy bread is a relatively new phenomenon.

On the Internet you can find a set of wild prejudices: from different acidity fresh bread and breadcrumbs, to the yeast that kills us. I don't see anything irreplaceable and particularly valuable in bread (especially modern bread). However, for many, bread is an important part of their diet.

What is the root cause of the process of stale bread? In the process of baking bread, starch partially gelatinizes, while absorbing water released by coagulated protein substances. As a result, starch passes from a crystalline state to an amorphous state. Pro

The process of staling bread is represented by a change in the gel of amylose and amylopectin.

The amylose gel is in an unstable equilibrium, this equilibrium shifts to the right when the temperature rises (baking bread). During the cooling of bread, this equilibrium shifts to the left, which is associated with the process of stale bread. The reversible aggregation of amylopectin also plays a role in the process of staling bread. Bread aging explained physical changes branched amylopectin molecules in swollen starch grains. During the baking process, starch grains swell to a limited extent due to lack of water. In this case, part of the amylose molecules passes from the starch grains into the surrounding aqueous medium, forming a relatively concentrated solution in it. Therefore, in freshly baked bread, the grains of swollen starch are in a dense gel formed by amylose.

During storage of bread, amylose gels gradually harden and shrink, as the number and strength of contacts between particles increase over time. In these concentrated systems, the amylopectin molecules also tend to associate, leading to an increase in the rigidity of the entire system. It turns out cracker!

Thus, freshly baked bread contains starch in an amorphous state, and during storage of bread it is restored crystal structure starch, i.e., the phenomenon of starch retrogradation occurs.

Such starch is less prone to breakdown, therefore, has a lower glycemic index. In the question "fresh bread or crackers", in general healthier crackers. However, this difference is not so great as to make croutons a useful product.

Bread throughout the history of mankind has played a primary role in the nutrition of the latter. Throwing away, even stale, kraukha has always been considered and is considered a blasphemous act. However, to do it is at least stupid, because bread that has lost its freshness does not cease to be less useful for this. It is even specially cut and dried in order to obtain delicious crackers. We will talk about this well-known delicacy now.

General information

Rusks have always been eaten in our country. They were most popular in Soviet time: people bought crispy slices for tea along with biscuits and sweets. Today, the rating of the product has slightly decreased, but still crackers have not lost their relevance. This is because they are relatively cheap, nutritious and tasty.

The appearance of crackers happened in tsarist Russia, and this happened by the will of the Lord Chance. On the Easter holiday, as a rule, there was a strong heat, because of which the Easter cakes quickly dried up. People realized that in this state, flour products are still edible, and later they themselves deliberately began to dry kalachi and loaves.

Nowadays in Food Industry breadcrumbs are called a roll or bread, cut into identical pieces and subjected to repeated baking in special ovens. This method extends the shelf life of bakery products, which avoids unnecessary financial losses in the process of selling the product. Due to the long period of storage of dried slices, they have long been included in the allowance of military personnel. True, here it should be noted and noted that army crackers differ from ordinary ones in a special cooking technology and, accordingly, in nutritional qualities.

Varieties of crackers

All crackers that exist today can be classified into two types: simple and rich. The first are made from any bread. Such crackers are rarely eaten as they are, mainly the product is put in soups as croutons, in salads, the recipes of which provide for the presence of such an ingredient. Butter crackers are made from premium wheat flour, water and sugar. They are more high-calorie than simple ones, and therefore they are used by people in the process of tea drinking.

For about 15 years, miniature croutons from white bread, looking like sticks or cubes. They are great for an afternoon snack and as a snack with warm milk, jam and, again, are indispensable in salads.

Composition of crackers

So, we have already found out that the basis of any crackers is flour. This is not always wheat flour of the highest, first and second grades: in order to prepare a crispy delicacy, wheat-rye, rye and wholemeal flour is also used.

The chemical composition of such crackers is almost the same. wheat product rich in magnesium, potassium, calcium, iodine, B vitamins. All of the above is also found in breadcrumbs made from rye and wholemeal flour. Even in the delicacy of any type there are vitamins A, E, biotin, sulfur, chlorine, boron, copper, iron, zinc, manganese, but in smaller quantities. Of the organic compounds, crackers can boast of the presence of fiber, starch, mono- and disaccharides, and proteins in the composition. Fats were found in the delicacy, but only in the amount of 1 g per 100 g of the product.

Now we can draw a conclusion about the calorie content of the product. Due to carbohydrates - and they contain 70 g per 100 g of treats - it is very impressive: on average, somewhere around 392 kcal. All kinds of additives, of course, increase this indicator. For example, the calorie content of crackers with raisins is 411 kcal, with poppy seeds - 367.8 kcal, salty snack bars - 354 kcal.

The benefits of crackers

A delicacy of dried and re-baked flour products beneficial effect on human health. They have increased digestibility, therefore they are useful for people who have problems with digestion, besides, they relieve flatulence, bloating. If the product contains additives such as dried onions, garlic, parsley, dill, these abilities of crackers increase. Thanks to fiber, a crispy delicacy enhances intestinal motility and eliminates constipation.

Wheat crackers strengthen the heart muscle, are responsible for health blood vessels, normalize the work nervous system are a powerful source of energy. The same is true for the rye type of product, although some nutritionists are convinced that the benefits of the second type of crackers are an order of magnitude higher.

Crackers are prescribed for poisoning, in postoperative period. Despite their high calorie content with moderate use, they are quite appropriate in the diet of losing weight, because they contribute to the normalization of metabolism. They can and should be eaten by children, the elderly, but again, not uncontrollably.

Harm crackers

Surprisingly, crackers have much more harmful properties than useful. Rye delicacy should not be consumed by persons suffering from gastritis, stomach ulcers and duodenum, otherwise it is easy to provoke an exacerbation chronic disease. True, this does not apply to the wheat type of crackers.

A high degree of digestion and assimilation of dried pieces of flour products is not only a plus, but also a minus. For the best saturation, we need to eat much more crackers than ordinary bread, and this is fraught with a set of extra pounds.

Do not eat treats on an empty stomach. This action can provoke stagnation in work. gastrointestinal tract. Under such conditions, the acidity of gastric juice is quite problematic to return to the previous one, normal condition. However, stagnation can completely lead to a stop in the functioning of the stomach. And after this, the work of the intestines is disturbed, the harmful microflora in the latter begins to quantitatively exceed beneficial bacteria. If, for some reason, it is impossible for you to avoid eating breadcrumbs on an empty stomach, soak them first in tea or water, and then consume them with liquid. Thus, you will most likely prevent the occurrence of the problem described above.

Separately, it is worth mentioning the dangers of salty snack crackers. They are also called "crackers for beer." Many people like to use this product as an independent treat, and not as an addition to alcohol. Children are especially partial to salty crackers. In fact, this product, apart from danger to the human body, carries absolutely nothing. Excess table salt, great amount a variety of synthetic additives from dyes and flavors to flavor enhancers make such snack crackers a real poison. So, in order to avoid unnecessary problems, beware of using such a delicacy yourself, and even more so - to give to the children.

Homemade crackers

To get the maximum benefit and minimum harm from the delicacy of a crunchy product, cook it yourself at home. The easiest way is to dry sliced bread in the oven. Turn on the latter and, as soon as it warms up to 120 ° C, put a baking sheet inside with prepared bread slices. After 30-45 minutes, crispy diet crackers will be ready. They are stored for a long time, as they do not contain any additional additives such as salt and spices. But keep in mind that wetter rye bread sweating in the oven will probably take a little longer.

If you want to cook croutons, which are often put in cream soups, broths and salads, take white bread, cut it into cubes and fry in a pan with unrefined vegetable oil until golden brown. A fragrant product will be obtained by adding crushed garlic and any spices to taste to the oil. But be aware that such crackers have a higher calorie content than ordinary ones.

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It is difficult to find a person who has never used crackers as a snack. But few thought that such "dinners" are harmful. The benefits and harms of crackers are revealed in their composition and method of manufacture. In order not to spoil your health, you should understand the intricacies of choice, properties, benefits, harms, methods of preparation and the possibility of using them when various diseases.

The chemical composition of crackers

Crackers in the traditional sense are slices of bread cut into identical pieces, re-baked in an oven. They are rye or wheat, based on pea or oat flour, from buns. Products are rich useful vitamins and minerals:

vitamins of groups A, B, E, PP;
organic compounds (starch, fiber);
potassium, calcium, magnesium;
iron, phosphorus, copper, cobalt, iodine;
zinc, molybdenum, selenium.

All useful components take part in digestion, improving metabolism, saturating the body with energy, regulating the exchange of phospholipids in the liver. The lack of elements affects the functioning of the intestines, the digestion of food, so nutritionists advise replacing fresh pastries with healthy breadcrumbs.

How many calories are in breadcrumbs

Crackers are high in calories, so their use requires dosing. The number of calories depends on the recipe and the properties of the baked product. The presence of additives in the form of raisins, chocolate drops and other complementary ingredients will increase the energy properties of the product and add calories. The use of such a product will not bring benefits, especially when losing weight.

From black bread

The benefits of black bread crackers are the following properties and features:

more low calorie compared to white varieties;
low glycemic index: important for people with diabetes;
fewer simple carbohydrates;
rich vitamin complex.

Dried black toast is useful not only for those who decide to lose weight, but also for those who do not follow diets. Calorie content - 335 calories. Such products will definitely not bring harm, but they will enrich the body with fiber and optimize digestion.

Important! It is impossible to lose weight on crackers alone, despite their benefits. The number of slices consumed should be controlled due to their calorie content.

From white bread

Less use of crackers from white bread. In wheat flour products more carbs, and simple, entailing a change in blood sugar levels. This does a lot of harm to the body. Calorie content 100g - 400 kcal. High rate says that the use of white crackers can be harmful, as it provokes the accumulation of body fat.

Types of crackers

Their classification depends on the useful or harmful properties of crackers, which is determined by 2 positions:

simple;
rich.

For the first type, both rye and wheat flour by combining them. Dough properties are characterized by a lower water content.

The manufacturing process begins with baking the dough, previously distributed in special forms.

After the product has cooled, it is cut into equal parts. When drying, the humidity should not reach more than 10%, it is useful to alternate it with cooling. When the last batch is ready, useful slices are packed into a package.

Rich dried bread, the benefits of which are reduced due to additional impurities, are baked from white flour of the highest grade. Wheat crackers will contain sugar, fatty ingredients, fruit and other additions. The cooking process is the same, but the properties are also designed to meet the gastronomic needs of customers, for possible harm while receiving less attention.

What are the benefits of crackers

Due to the lightweight structure, the benefits of crackers for the stomach are greater. Useful properties of dried flour products:

easier to digest;
fill the body with energy due to carbohydrates;
contribute to the normalization of the intestines;
suppress flatulence (relevant and useful for the elderly).

During drying, the structure changes, becoming acceptable for assimilation by the stomach without overload. A useful feature is the extended shelf life of crackers.

Attention! The benefits of breadcrumbs are determined by their composition: zinc and selenium contained in the black product take care of clean skin, and B vitamins maintain healthy hair, dermis, and nails.

Is it possible to eat crackers when losing weight and on a diet

All nutritionists advise patients on a diet to replace loaves and rolls with healthy rye crackers or bran bread. The bottom line is this: not a single cell of the body fully functions if carbohydrates do not come to it - main source energy.

Due to the fact that fresh flour products contain much more of them than a person who is losing weight is allowed, there is a useful alternative. The consumption of dried slices is disproportionate to the fresh loaf eaten. The latter actively increases appetite and is absorbed into large quantities, harming the diet. Dried crackers in the oven, the benefit of which is to preserve all the beneficial properties of trace elements, is a satisfying and healthy addition to salad, greens and eggs.

With what ingredients to combine croutons to make it tasty and healthy, in the video:

Are crackers useful for pregnant and lactating mothers

The benefits of crunchy goodies for pregnant and lactating women are a moot point. Future mom should take care not only about their own health, but about the absence of harm to the baby. You have to exclude:

crackers with the taste of crab, boiled pork, caviar and other harmful additives;
products of little-known manufacturers;
goods without an expiration date;
crispy slices with the addition of raisins and other fillings.

It is not known how the child will react to the accompanying components, so the use of crackers for breastfeeding is being questioned. It is not recommended to purchase “own-made” goods from supermarkets: not every store has a decent base that meets technological requirements. Yes, and “stale” goods, the useful properties of which are minimal, could be used as raw materials.

The harm to the child consists not only in diathesis, but also in serious disorders digestive and other systems.

At what age can crackers be given to children

Young parents love to pamper their children with various sweets, crackers are no exception. The question of introducing a baby to breadcrumbs is especially acute at a time when teeth begin to cut.

Pediatricians insist on observing several nuances:

many formulations contain a protein to which a child may be allergic, so such a treat is harmful to children under 1 year old;
do not give to children with intolerance to gluten and other individual components;
store drying is often harmful due to the content of baking powder, flavors, enhancers, sugar, poppy seeds and others. food additives(such product is allowed after 3 years);
drying, in which there is nothing but flour, water, salt and yeast, is introduced into the children's diet from 8 months;
drying is useful for a child when teething (they will relieve pain and itching), it is better to use a nibbler;
the best option is home drying, which retains all the useful properties.

The benefits and harms of crackers for various diseases

Often, with diseases, crackers are bought, the health benefits and harms of which are determined in advance. With various diseases, the dried bread product is harmful, so you need to carefully study the properties, recommendations and contraindications.

For gastritis and ulcers

To begin with, it is worth eliminating harmful flavored foods with flavor enhancers, spices and seasonings. Instead, use crackers without additives. daily rate is no more than 200 g. It is harmful to eat crackers dry, preferably with water or a light side dish. Recommended wheat crackers are harmless, allowed for any form of gastritis.

With pancreatitis

With such a disease, many products are banned, and only healthy wheat products are allowed from dried delicacies. Butter, rye, spicy are harmful, therefore prohibited. Dried toast is consumed along with kefir, decoction, tea or added to soup and broth. The doctor allows the intake of such "hard" food not earlier than 2 weeks of treatment (so as not to damage the mucous membranes of the esophagus).

With diabetes

Purchased crackers are strictly prohibited due to the harm of the preservatives and salts contained in them, which lead to edema, worsen the functioning of the heart and kidneys. These areas are most at risk due to disturbed blood sugar levels.

Important! Doctors noted the benefits of rye crackers, whole grain and oatmeal products containing lower levels glycemic indexes and do not increase the sugar content.

What is healthier crackers or fresh bread

Experts agreed that the percentage of usefulness of crackers is higher than that of a fresh counterpart. At the same time, soft and fresh bread is prohibited in the first stages of the treatment of gastrointestinal diseases.

The benefits of crackers are due to their properties: a longer shelf life and the elimination of bloating. Homemade crackers with benefits for quick recovery stomach after poisoning are easily digested and do not load it. Doctors advise to refrain from pastries and flour products, and instead enter into daily diet crackers, which have become a light but satisfying snack.

Recipes for making crackers at home

There are several ways to prepare healthy homemade crackers, most importantly - this does not require special devices and the taste finished product can be varied with any additives.

In the oven

A favorite way for housewives to cook crackers using an oven, you can get fragrant and crispy croutons. Properties of the first recipe:

prepare a loaf of yesterday's white or rye bread;
add 4 tbsp. l. tomato paste and the same amount of olive oil;
herbs and spices as desired.

To create a dressing, mix herbs, pasta, spices and oil. Then the main ingredient is cut into slices and smeared with the resulting mass. Lay out on a baking sheet, send to a heated cabinet for 30 minutes.

Sweet tooth will love the raisin recipe. The benefits of crackers with raisins are in their properties, where the percentage of potassium, calcium, magnesium, and manganese is high. These trace elements are easily digested and strengthen blood vessels and the heart. Useful for people in the period after surgery, in case of poisoning. But you will have to refrain from such a treat in the presence of peptic ulcers.

For cooking you will need:

milk - 75 ml;
sugar - 50 g;
wheat flour - 200 g;
egg - 1 pc.;
butter - 25 g;
raisins - 50 g;
yeast - 10 g;
vanilla tincture - 1 tsp

IN warm milk add yeast and sugar, stir. Add flour and stir until smooth, send to a warm place for half an hour - during this time the dough will have time to rise. When the mixture rises 2-3 times, pour a homogeneous mass of butter, eggs and sugar into a container with dough, add vanilla tincture or vanilla sugar. Slowly adding flour, knead the dough, which should also rise. After its volume increases, add washed raisins to taste.

The dough is infused for 20 minutes, after which several identical bars are formed, smeared with an egg, and sent to the oven at a temperature of 190 ° C for 20 minutes. Ready-made buns can be treated to guests at a tea party, but to get crackers, you need to leave the product for 12 hours, cut it into pieces 1 cm thick and send it to the oven to dry.

In a few minutes at 180 ° C, ruddy and fragrant products are obtained with all useful properties. To increase the taste and benefits of vanilla crackers, healthy fruit pieces, nuts, and zest are added to them.

in a frying pan

Rye croutons for the benefit of the body are prepared as follows:

Black bread is cut into cubes.
Lay out on a hot skillet.
Stir regularly, fry over medium or low heat.
After 10 minutes of active stirring, to enhance the taste, add garlic, adjika, grated cheese, dried herbs, salt.
Stir for another 10 minutes.

Spread the crackers on paper towels to “dry” for 10 minutes, when the fragrant slices cool, you can enjoy the rich taste.

How else you can cook croutons with benefits is shown here:

Important! Useful property of black crackers - risk reduction oncological diseases and diabetes.

Harm crackers and contraindications

The benefits of crackers for weight loss are great, and the harm is minimal. negative impact on digestive system due to a violation of the manufacture and the predominance of preservatives and additives of artificial origin. Harmful and abnormal use of dried kalach, leading to weight gain, stagnation in the intestines (when used on an empty stomach), exacerbation of ulcers.

Contraindications for use:

ulcer;
chronic inflammatory processes;
bowel disease(a distinctive not the most “useful” property of the black variety - high acidity, which can irritate the walls of the stomach);
frequent heartburn (additives in this case are not recommended, it is better to cook ordinary or vanilla crackers).

Conclusion

The benefits and harms of crackers are disproportionate concepts, since there are much more favorable properties. Plain crackers not only diversify the main dishes, but also support health. And most importantly, it is a simple and budget option.

Gradually, healthy homemade crackers replaced purchased ones with different tastes and aromas. But after all, the composition of purchased crackers includes a variety of trans fats, flavor enhancers, preservatives and flavors that negatively affect the human body. You can replace such harmful fast food with the help of the same crackers, only in a home interpretation.

Benefits of homemade crackers

Homemade crackers not only do not contain harmful components in their composition, but also have certain useful properties. As part of home-cooked crackers, there is a lot that has positive influence to the digestive system.

also in chemical composition the product contains the amino acid , . In other words, all useful and nutrients, which fresh possesses, are fully preserved after drying. Many nutritionists and gastroenterologists argue that crackers are much healthier for the body than freshly baked bread. It is precisely because of the high usefulness and total absence people who want to lose weight, as well as those leading a healthy lifestyle, began to add harm to the product in their diet. It is worth noting that wheat crackers are less useful than rye crackers. Rye breadcrumbs are more nutritious and useful substances at low .

The product is easily digested by the body, for this reason it is often prescribed by doctors in the postoperative period, after serious illnesses or severe poisoning- product with high content, therefore, it provokes the production of energy, while no overload is produced on the gastrointestinal tract.

Harm crackers

In fact, the harm of crackers is minimal. intensify negative impact on the body can only because of a violation of production technology. In progress home cooking additives of artificial origin are not added to the product, but the cooking process itself can turn the product from useful to harmful. It is not recommended to fry crackers in a frying pan in vegetable oil, in the process of such preparation the product is saturated with carcinogens, which can provoke the development cancer cells. most helpful and effective method preparation of the product is the drying of slices of bread in microwave oven or in the oven. After drying, it is allowed to sprinkle them a little and add high-quality natural spices to taste.

Another harm to the product is its excessive use. regular bread it’s difficult to eat a lot, but crunching on crackers is easy, which as a result can provoke rapid weight gain. It is for this reason that it is recommended even useful product use in moderation, without fanaticism.

Calorie crackers and BJU

carbohydrates - 72 g;
- 1.5 g;
- 11 y.

Subtleties of cooking

There are an incredible number of recipes for home-style crackers, but the basic principles are unchanged. How to make crackers healthy and nutritious? One of the easiest and most reliable ways is to dry the chopped slices of bread in the oven.

During the drying process, the product loses at least 2/3 of the volume of moisture, therefore, the duration of drying will directly depend on the degree of humidity of the bread itself.

The temperature in the oven should be 120 degrees. The baking sheet is placed not in a cold, but in a preheated oven. On average, the product will reach readiness in half an hour. If you need to cook the product as quickly as possible, the temperature in the oven should be 200 degrees, but be sure to turn the crackers after 5 minutes, otherwise they will burn. Can crackers be cooked in the microwave? Of course you can, the cooking process will be much faster, the main thing is to choose the right mode.

Applications

Crackers are actively used in cooking in the form of croutons, crushed croutons or in the form of breadcrumbs. The toast will ideally complement cream soups, a variety of purees. To make toast, a slice of bread needs to be fried in a frying pan with a little olive oil and other spices. Ordinary crackers perfectly complement vegetable soups, meat side dishes, salads with breadcrumbs and even desserts.

Breadcrumbs - dried pieces of bread in the oven and crushed into crumbs, are actively used in the preparation of such dishes as: in breadcrumbs, chop in breadcrumbs, fillet in breadcrumbs, cutlets in breadcrumbs, Kiev cutlet, etc.

How to cook? We prepare meat, minced meat or vegetables (marinate, season with spices), put a bowl of whipped and a bowl of breadcrumbs, you can also use flour. First you need to immerse the product in an egg, then in flour, again in an egg, then in a bread crumb. If you need a thicker breadcrumb layer, you can do the breadcrumb process twice - but don't get carried away, as the product may end up with a pronounced bready taste.

Recipes for making crackers with taste

Sometimes you want to eat something tasty, interesting, and at the same time harmless to the body. At such moments, you can cook delicious and fragrant crackers.

Method one: for cooking, you need to take one loaf of yesterday's white or rye bread, 4 tablespoons of high-quality and natural, spices, fresh and (if you wish, you can add other types of herbs), 4 tablespoons of high-quality olive oil. First you need to grind the bread into convenient oblong slices. Now let's start preparing the dressing: mix tomato paste with spices, or mix olive oil with spices and herbs. Put the slices of bread on a baking sheet, grease them with the resulting dressings and send them to the preheated oven for half an hour.

The second way: for cooking, you need to take one loaf of yesterday's bread, preferably rye, spices to taste, olive oil, garlic. Peel the garlic, pass through a press, mix with olive oil and spices. Lubricate slices of bread liberally with dressing, then chop into more convenient oblong pieces and send to an oven preheated to 120 degrees for drying.

Important - this option not suitable for express drying at 200 degrees, as the garlic burns and gives the product a bitter taste. In the process of cooking, the slices need to be turned over regularly.

The resulting croutons ideally complement salads, cream soups, meat dishes, vegetable stew.

The third way is to: for cooking, you need to take one not fresh loaf of bread, spices, vegetable oil and greens. Cut the bread into 1x1 cubes, mix vegetable oil with spices and herbs, pour the resulting mixture into a plastic bag, add bread slices there and shake thoroughly so that the dressing is evenly distributed over the bread. Before you tie the bag, you need to make sure that there is still air in it, mixing dressing with slices of bread will be much easier. Transfer the soaked bread to a baking sheet and place in the oven at 200 degrees for half an hour. Periodically they need to be turned over so that they do not burn.

There are an incredible number of ways to prepare such a universal delicacy: with cheese, and sweet, etc. You just need to remember that the most important thing is a useful product, without the addition of harmful components. Use only high quality!

Previously, there were only mustard crackers or crackers with poppy seeds on the store shelves, which more or less corresponded to the guest. Now a great many other crackers have appeared that are already used for beer drinks, for example, “3 crusts”, “Klinskie”, “Kirieshki”. The worst thing is that the children also loved this product very much.

And few people know what such a cracker hides in itself. And now we have to figure it out. First of all, you can conduct an experiment - take a cracker from any package and put it on a white napkin, pressing it a little, then look at the greasy trace left after it. This suggests that the croutons were prepared on a bad and fatty oil. These crackers have high content cholesterol and can certainly lead to diseases of the stomach, intestines, inflammatory processes as well as diseases of the urinary system. So much salt is concentrated in one cracker that its amount is almost one pinch. And imagine how much salt is then contained in the entire pack. Yes, given that adults and especially children eat not one such pack of crackers a day, but up to 10 pieces, then it's time to check the stomach and start clearing out all the accumulated garbage.

If someone does not have time to eat, then a kiosk located nearby runs in and gladly acquires such crackers. Of course, it is profitable to buy a pack of crackers for 6 rubles, rather than spend up to 50-100 rubles for a normal full meal. Yes, that's the trouble - the subsequent treatment will take three times more funds if you choose dry food. An excellent solution would be to cook croutons at home. Why not? Such crackers will be prepared by you, and therefore will not contain any kind of dyes, flavors, flavor and aroma enhancers. And such crackers will be much more useful than those sold on store shelves. True, it is worth remembering that, like any other food product, crackers have two sides of the coin. Therefore, one should consider such a question as "Homemade croutons benefits and harms."

What are the benefits of homemade crackers. Firstly, the benefits are visible at the very place of preparation. You know you'll never do anything wrong to your health, so fry for a long time you won’t have these croutons in the oven or in the pan, which means you don’t eat a lot of salt and oil. Secondly, homemade croutons with the addition of poppy seeds or sesame seeds help digestion. It's strange, but it's true. Now bakers prepare bread, which contains either dried onions, or parsley, or cereal products, as well as poppy seeds with sesame seeds. These additions to homemade croutons improve their taste and help digest them in the stomach, leaving only the most useful food particles. Third when a person has been poisoned by some food, it is time to cleanse the body and fast food. Doctors advise to use kefir or yogurt without fruit fillers, mineral water without gas, as well as crackers instead of soft bread. Crispy crackers benefit the body, helping the stomach to work again in the same mode, and thus, you can regain strength after suffering poisoning.

Cons of homemade crackers. Firstly, is that although they are tough, they remain to be bakery product, which means that the calorie content is exactly the same as that of an ordinary loaf. However, due to the fact that crackers are cooked in the oven and come to us already in dried form, they are eaten faster and do not cause any inconvenience when consumed, that is, you can eat them more than simple pieces of bread. This is a big minus of homemade crackers. Secondly, it is not recommended to eat crackers on an empty stomach, as stagnation in the work of the gastrointestinal tract may occur, and then it will be difficult to return again gastric juice to normal. If the stomach does not work, there is no point in the work of the intestines, and this leads to the fact that the internal environment organisms and microbes get an excellent opportunity to ruin your life. Don't let your digestion and absorption assistants be attacked by various bacteria. But you can outwit the extra calories and your stomach if you eat crackers soaked in tea for lunch. So, food will enter the body, already having a basis for active digestion - liquid.

So, how can you make homemade crackers? You will need a loaf of bread or a loaf cut into portions. Place the pieces on a baking sheet and dry them high temperature. You can cook crackers in the summer outside by spreading pieces of bread on a prepared surface.

By the way, so that your child does not want to buy poison, that is, store-bought crackers with different flavors, prepare homemade crackers for him, without using oil and salt, but sprinkled with sesame seeds or poppy seeds, adding raisins, which cause appetite and at the same time help satisfy hunger. Here is such a versatile product that can be suitable and not harmful for your child to consume. By the way, in homemade crackers there is also such a benefit as the ability to be stored for a long time. Bread can already become stale in a day and become moldy after 4 days, and croutons will always be in your sight and will be an excellent snack with a tea drink. To eliminate harm from the wrong crackers, you need to learn how to choose them in the store. For example, mustard crackers have less sugar and are therefore useful for fasting. Crackers with poppy seeds and sesame were said to help digestion, as well as stimulate the appetite. Crackers with raisins are not harmful for patients with heart disease, who are contraindicated in high sugar and salt intake. Choose different delicious crackers for yourself and your loved ones, and also find time to cook them at home.

Fresh crackers are much healthier and more palatable, which everyone will note.