Body & Health - fitness and teenage bodybuilding

Modern dieticians are disturbed by the tendency of people to use is high-calorie products from premium flour, made of the cleared grains.
They contain such quantity of starch, that the weight increase becomes inevitable. Once bread was the core, and sometimes it was the only food, but now it has turned to unessential addition to meal.
Not so long ago on counters of our shops whole-grain bread - fine “easy” alternative to high-calorific loaves- has appeared. In whole grains vitamins of group B and useful minerals are kept in a considerable quantity. They are rich in food fibres, which utility treatises has been proved long time ago. For comparison: in a slice of whole-grain bread 1,9 grams of food fibres contain, whereas in a slice usual white bread this parameter makes only 0,6 grams.
Food fibres create the sensation of volume, causing feeling of satiety, they also feed intestines with bioflora, and the main thing - it makes it work. However, you should keep in mind, that whole-grain bread will not be always useful for people, having problems with a gastro enteric path.
Buying grain bread, first of, all it is necessary to look at the label. If it is written, that it is the “whole-grain bread� it should at least on a quarter consist of integral grain.