1. Trabalho Elaborado por: André Silva, nº3 12ºA Rute Marques, nº25 12ºA 2004/2005 Photos: BREAD MUSEUM/PORTUGAL Escola Secundária Francisco Rodrigues Lobo

2. More than 40% of present time illnesses are directly or indirectly derived from alimentary errors. Let us see the alimentary pyramid: Bread belongs to the section "eat more of this, what means that it must be daily consumed. Bread is essential, supplying needed carbohydrates to our organism beyond vitamins and staple fibres. Because it has a bigger satiated effect and facilitates digestion and work of intestinal device, integral bread with staple fibre addition is more recommended then white bread. Health and Bread

3. Breads Benefits Energy Recuperator - bread contains little fat and is rich in carbohydrates, so if we have in account many cooked foods it becomes comparatively poor in calories. White and integral breads are quickly digested and absorbed and so ideal for people needing an energy increase after physical exercise. Colon cancer combat - wheat's bran of integral bread increases the volume of excrements, speeding it up through colon, and therefore it can help to remove potentially cancerigenic substances. Calcium source - white bread is a good calcium source to ones that consumes few dairy products and for the children because blockading calcium substances are eliminated during the milling process.

4. Efficient in anemia cases – due to iron addition, white bread becomes a beneficial source of this essential mineral, mainly for small amounts of iron consumers like vegetarians ones. Masculine infertility - selenium, existing in wheat cultivated grounds is a strong antirust capable of hinder free radical attacks that provokes cardiovascular illnesses. Moreover, its an essential element to masculine fertility. Vertebral column problems - integral bread and folic acid strenghtened breads contributes to daily average ingestion of complex B vitamin. Ingestion of great amounts of this acid by pregnant women helps to protect the embryos from bifid spine.

5. Bread constituents Constituents in 100g in 300g daily necessities Carbohydrates 60,40 g181,2g454 g Proteins 7,2 g21,6g80g Cellulose 0,7g21g2/25g Iron 5 mg15mg Bread average nutritional value: Iron The lack of iron provokes anemia and the lack of complex B brings nevrites, lack of appetite, muscular atony and emotional and digestive disturbances.

6. Carbohydrates Bread is the main carbohydrate supplier to our organism. Starch Most of starches arent absorbed; supplies energy. So, we must ingest more starch then saccharose (sugar). Proteins Soluble proteins, under the albumin form, and insoluble proteins, constitutes gluten; Alimentary proteins are first disintegrated to amino acids and then absorbed. When there are lack of amino acids in nourishment, our organism cant develop. Cellulose Cellulose and insoluble substances plays primordial roles in digestibility, absorption and intestinal functioning.

7. With all these advantages, are you still worried with fattening related to bread consumption? Please, care about your health, eating bread!