Whenever we have to think of a quick food, we think of breads. However, we are usually advised against it, but Dr Karan Rajan, NHS Surgeon has a different view to offer. He says that croissant, if made in the traditional way could actually be a gut-friendly food. “This is my legal argument to explain why croissants should be considered a gut health food. It has to be a traditional croissant because it is made using laminated yeast dough that undergoes slow fermentation. This process allows the yeast and lactic acid bacteria to partially break down some of the starches, making the final product easy to digest compared to under-fermented white bread,” he said. What Is The Right Way To Have A Croissant?He suggests that if you let a baked croissant cool down before eating, it helps turn the starch into resistant starch. This, also helps feed the bacteria in the colon. “A croissant eaten mindfully for breakfast allows the body to lessen its said,” he said. So, Is Croissant Really Better Than Regular Bed?Experts have suggested that when dough ferments, natural bacteria and yeast partially break down the starches and gluten. This also makes the final product easier to digest and gives it a unique flavor. Whether or not the croissant is healthy really depends on the way it is made. If the croissant is fermented, it is gut-friendly, otherwise, it is not. What Should People Keep In Mind?People must go for fermented bread, as it is easier on the stomach. This is especially good for those who feel bloated after consuming regular bread. The fermented bread will also have a lower glycaemic effect, which means they cause a slower rise in blood sugar as compared to unfermented or regular bread. It is also important to note portion control, however, warn experts. However, one must keep in mind that while most people can have fermented breads, it should be consumed in moderation. Are There People Who Cannot Have This Gut-friendly Food? View this post on Instagram A post shared by Dr Karan Rajan (@drkaranrajan)]]>People with celiac disease or serious gluten intolerance should stay away from them. This is because not always does fermentation remove all the gluten. However, fermented options could be better for those struggling with diabetes, however it should still be eaten in moderation. What one must keep in mind is that fermented breads are smarter treats, but mot an everyday meal. For everyday meal, try to balance it with whole grains, millets, and high-fibre foods. Dr Ulysses Wu, MD, with Hartford HealthCare also noted that sourdough, which is also a type of fermented bread could have potential health benefits. “The long fermentation process partially breaks down gluten and phytic acid, a compound that could block mineral absorption. For many people, that makes sourdough easier on the stomach,” Dr. Wu notes.The fermentation process, he says could lower glycemic index, which could help with blood sugar control. Furthermore, it is high in prebiotics, which can act like fuel for the healthy bacteria already in your gut. However, he also notes that fermentation does not fully remove gluten, so it must be consumed in moderation.
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