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There are around 300 different types of bread in Austria. Toast, however, is unquestionably the most popular. The reasons are obvious: the rectangular slices are available in many varieties, they keep almost forever, and the fresh, sweet taste of the soft bread is even more intense when toasted. However, most toast is industrially produced, making it a highly processed and unhealthy product. There is nothing nutritionally good about toast.
Toast has hardly any nutritional value
Common buttered toast usually contains a lot of sugar, saturated fatty acids, a low fiber content, and preservatives. As a result, the bread is not filling for long and contains many calories from unhealthy ingredients.
Foods that contain a lot of simple sugars and refined carbohydrates can increase the risk of diabetes. The same applies to foods that contain too little fiber and complex carbohydrates. All these bad properties apply to white toast. But even the whole-meal alternative doesn’t have much better nutritional value:
Be careful with over-toasted toast
Toast, which is already unhealthy, becomes even unhealthier when toasted. This is because the darker, and therefore crispier, the more acrylamide is formed during toasting. Studies indicate that the substance is carcinogenic – even if it presumably requires larger quantities over a longer period of time. The organic chemical compound, which contains an ester group, also increases the risk of stomach and colon cancer, as the substances remain there the longest during digestion. Cancer experts recommend choosing the “golden mean” for toast, i.e., toasting it only slightly golden yellow.
– source: gesund24.at/picture:Bild von Frank Oschatz auf Pixabay
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