Is Pita bread healthy ?

These days I am eating a lot of Pita bread, freshly oven baked hot bread is really a treat. Few days ago I had a French baguette and I liked it very much.I generally avoid the breads as the fine flour can cause a lot of problems for the metabolism of the body.


There are healthy and unhealthy attributes of the pita bread it seems to me. There are certain ways in which you can judge a food if it is going to be good or not in long term. If you eat the regular bread made from fine flour then if you eat it raw without anything, you can check if the the bread got stuck to the gums or not, or there is some sticky  substance of the bread which got into your molars or premolars. You need not go anywhere, just try to feel your gums with your tongue and you will have your answer. 

The point is , if something is sticking in your mouth then imagine what will happen to the stomach walls? 

It is always wise to have something in multigrain. The reason multi grain and coarse grain breads, flat breads or loaves are better is they do not stick. I have read surface chemistry as a subject in college and the coarser the grain is , more is its  tendency to stick other food material to itself. It will absorb the liquid curries evenly and will not just fall apart on reaching your throat. Flour is so processed that indispensable ingredients are chaffed away such as Vitamin B, Niacin , roughage .

Anyway, I won’t digress from my Pita .One 50 gram of Pita can have around 150 calories. There is some iron, calcium and 0.8 gram fat in 50 gram Pita.The bad thing is the amount of sodium, its a lot  and so it is in regular bread. The bad thing about sodium is , its ions form ionic bonds with chlorine and a saline pool gets created in the body, NaCl +H2O . The combination can be corroding and can disturb the pH value of the stomach. So, its necessary to look for sodium in whatever you eat.

One way to minimize the hazards is to select the multi grain and whole grain breads.They are processed as well but better than the flour counterparts. 


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