From the right flour to the choice of oil: this is how you will incorporate a baguette into your diet

A freshly baked baguette coming out of the oven fills the house with aromas that are hard to resist. But what do you do when the choice of culinary pleasure from a French pastry conflicts with the desire to maintain weight? Well, it turns out that with a little goodwill and a little (it’s really not complicated) investment, you can incorporate a fresh baguette into the diet menu as well. All you have to do is follow the following rules.

Whole wheat flourYou should choose flour rich in minerals such as: magnesium, manganese, zinc and iron. It also has substances called lignans that help maintain a normal level of blood pressure and contains a large amount of dietary fiber. Wholemeal flour has a low glycemic index, which actually means that the blood sugar level rises more slowly when you eat it compared to eating pastries made from white flour. And therefore, it is more recommended for pre-diabetics and diabetics than white flour. For those who suffer from sensitive intestines, those who are sensitive to gluten and women with endometriosis, it is recommended to try buckwheat flour – it may be a better alternative that will ease the feelings in the stomach.

Nuts and seeds

It is recommended to add a variety of nuts and seeds to the baguette batter such as: flax seeds, chia seeds, walnuts, poppy seeds or pumpkin seeds. Chia seeds, flax and walnuts are rich in omega-3 fatty acids that are good for heart health and cognitive function. On the other hand – pumpkin seeds are rich in magnesium and poppy seeds are rich in calcium. Moreover, all these seeds contain a high amount of dietary fiber that contributes to the regulation of the digestive system and even improves the taste and texture of the baguette.

Quality olive oil

Combine extra virgin olive oil in the dough and this way you will enrich the baguette with oleic acid, which is a monounsaturated fatty acid that helps reduce “bad” cholesterol levels (LDL) and increases the “good” cholesterol levels (HDL). In addition, it regulates the activity of the endothelium (a layer of cells that lines the walls of blood vessels and heart chambers). Saturated fatty acid, like butter, tends to stick to the blood vessel walls and form a fatty plaque. Over time, fatty plaque will thicken, clog blood vessels and block blood flow.

Herbs and garlic

Rosemary, thyme, basil or garlic will provide freshness, color and beauty in your dough pulp. Beyond the colors, those herbs strengthen the immune system and contain anti-inflammatory properties that are good for health.

Salt – but in moderation

Be aware of the salt content you add. Too much salt can lead to health problems such as hypertension, but a correct and measured amount will improve the taste and help regulate the fermentation of the dough.

Shir Alfie Zager, Senior Clinical Dietitian of the General Hospital in Dan District – Pet