It is suggested to replace flour and rice with coarse grains when reducing fat, because in general, the GI value of coarse grains is lower than that of flour and rice.

The glycemic index (GI) refers to the ratio of the effect of a certain food on raising blood sugar to that of a standard food (usually glucose), and refers to how much blood sugar response will be caused by eating a certain food.

The higher the GI value, the faster the digestion speed, the faster the blood sugar production, and the easier it is to get fat; The lower the GI value, the slower the digestion rate and the slower the blood sugar production, and it is not easy to gain weight.

Therefore, eating whole wheat bread during the fat-reducing period can have a better fat-reducing effect than rice.

But most of the so-called "whole wheat bread" on the market now is not really "whole wheat bread". As you can see, 99% of the "whole wheat bread" on the market is added with other things, and it tastes good. The real "whole wheat bread" tastes very bad, even hard to swallow!

Judgement method of whole wheat bread:

1. Look at the color.

Whole wheat bread is light brown, and the color inside is brown when it is cut. Remember, not all brown bread is whole wheat, but whole wheat bread must be brown.

View composition table

There is whole wheat flour in the ingredients, and the higher the position, the higher the content, so it is best to put whole wheat flour in the first place.

Look at this part.

Real whole wheat bread will have large pores in the cross section and be mixed with bran (not just the bread surface).

Touch hand

Whole wheat flour is low in gluten, and it will feel hard after cooling.

Smell

The higher the content of whole wheat flour, the more obvious the "wheat flavor".

Step 6 taste it

The surface of high-content whole wheat bread is very rough, and the taste can be fine, even a little stinging when swallowed.