2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In recent years, there has been increasing debate about how harmful white bread is and how we should avoid eating it. However, a new study shows that white bread has a good effect on our health, as it increases the number of good bacteria in the stomach and thus protects against disease.
Scientists from Spain decided to study intestinal bacteria to understand how human health depends on them. This is important because it is known that our immunity decreases when the number of certain bacteria decreases. Experts have long proven that the most effective way to maintain a good balance of bacteria is a complete diet.
That's why their colleagues at the University of Oviedo studied polyphenols in a number of spices, teas, fruits and vegetables and how they affect the balance of microbes in our stomachs. The researchers asked a total of thirty-eight healthy adults about their diet and suggested which bacteria they would find in samples from their feces.
The analysis showed that the pectin contained in the fruit reduces the number of good bacteria. But it was not this discovery that surprised scientists so much. Researchers were very surprised to find that it was white bread that increased the beneficial bacterium Lactobacillus.
Until recently, whole grains were thought to help increase levels of beneficial bacteria because they are a source of fiber. But this new study shows that actually consuming the recently denied refined grains found in white bread and white rice can increase the number of healthy bacteria.
Although the very different participants and the small number of samples do not allow to draw definite conclusions, our new study still shows the importance of the diet as a whole and not of individual components.
Finding a link between the consumption of common foods such as oranges or white bread and some beneficial bacteria underscores the importance of future research focusing on diet rather than individual components, said Dr. Sonia Gonzalez of the research team.
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