A seven-chapter book recently released by MetroKültür Publications, “Yediğimiz Ekmek” (The Bread We Eat), tackles issues that people have with bread. With many people making -- and soon thereafter breaking -- vows not to eat bread due to problems like being overweight and cholesterol and others still switching to wheat and rye restrictions, eating bread remains something that people struggle with but cannot give up. Turkey is among the nations with the highest rate of bread consumption, and that doesn’t seem likely to change anytime soon.
The book -- which we recommend you peruse on a full stomach, as it is full of tantalizing pictures of varieties of delicious breads -- gives a guide to some of the healthy characteristics of different sorts of bread so that consumers can make wise decisions on this indispensable food. While those on a diet might be watching their carbohydrates, bread is still beneficial in controlled amounts -- with the potential to add a quality carbohydrate -- and, depending on the type and quantity consumed, can add valuable fiber to a diet as well as fats (yes, some are good for you), vitamins and minerals, and even protein.
The first thing to look at when purchasing breads is the ingredients list. While a trip to the local bakery might not offer many options, the increasing availability of different varieties of pre-packaged bread in grocery stores and supermarkets offers you both choices and the ability to inspect the ingredients list. Before cutting out bread from your diet, check out the varieties available near you to see if there is something that meets your needs -- and might even be beneficial to your health!
When scanning the list of ingredients, be aware of sweeteners and preservatives inside bread. Natural sweeteners like honey are better than ingredients like high fructose corn syrup. Also, ingredients like whole grains should be listed before (and therefore present in greater quantities than) things like enriched flour. Choose whole wheat or rye bread rather than white bread as often as you can. These have high levels of iron and vitamin C. Whole wheat foods protect the heart, prevent constipation and reduce blood pressure levels. Also, breads garnished with nuts of all kinds are also a good pick, as these are high in protein and minerals.
Don’t forget local variety
While as we previously mentioned prepackaged breads may offer the quickest step to a variety of breads to examine, a hunt for a local bakery with wider offerings can also prove fruitful. There are a variety of breads made throughout Turkey from different grains and with different health values, especially when you consider that many of them are made with all-natural ingredients, not including any preservatives or margarines, for example, that could present hidden health dangers.
Every region of Turkey also has its own types of bread and bread products. For example, the book looks at Çorum, which has a broad range of offerings, including a bread known as “sackıran” made in İskilip, which is prepared in small individual pieces (read: portion control!) and often includes walnuts inside.
