Dr. Jean-Michel Cohen recommends this bread more than others because of its very special nutritional composition…
Bread is an essential food in our meals. For breakfast on toast, at lunchtime to sauce or eat a piece of cheese, as a snack at 4 p.m. with a little butter, jam or chocolate, or even in the evening with soup. Bread is available all year round. And there is no shortage of choice: from the traditional baguette, through tradition, country bread, wholemeal bread… Everyone can choose their favorite bread. However, nutritionally speaking, one bread stands out according to Dr Jean-Michel Cohen. For him, the people who choose him “were not mistaken”.
The nutritionist is clear: “It’s the ultimate healthy bread.” In question, “its flour is extremely interesting, it is low in calories (220 calories per 100g), it is rich in protein which is rare for a bread (6g of protein per 100g), and it really has an incredible lipid profile so it protects the arteries and avoids embarrassing them”. It is also a bread that has a lot of fiber and “which contains almost no added sugars or no free sugars”.
This bread is einkorn bread. Einkorn (also called einkorn) is considered the hardy ancestor of modern wheat. It is one of the oldest cereals cultivated by man, dating back almost 10,000 years. Unlike “great spelled”, it has not undergone any genetic manipulation or industrial crossing, which makes it a darling of nutrition and organic agriculture.
It is a preferred bread for its exceptional nutritional composition and its high digestibility. Its gluten content is low, which allows it to be better tolerated by people with sensitive intestines. It is also rich in minerals and vitamins (particularly magnesium, phosphorus and zinc) and its glyceric index is low (around 40 compared to 70 for a classic baguette). It is therefore an excellent ally for avoiding insulin peaks, especially in the morning. It is also at this precise time of the day that Dr. Cohen recommends it in a video on Instagram.
Einkorn thus sits at the top of the nutritional podium. If it is not to your taste, know that among the other breads offered in bakeries, rye bread is also renowned for its richness in fiber and its beneficial action on blood circulation. Lovers of rustic flavors can also turn to naturally leavened bread: its slow fermentation process facilitates the absorption of minerals and improves overall digestibility. Finally, seed breads (flax, sunflower, squash) help enrich your intake of good fatty acids and omega-3s. The essential thing, as Dr. Cohen often reminds us, is to favor the least refined flours possible to make each toast a truly healthy gesture.
