Is it harmful to the body to eat bread every day for a long time.

First of all, according to national regulations on food labeling, all ingredients in food need to be shown in the ingredient list in the order of the amount added from most to least, so the main ingredients in this bread are high-gluten wheat flour, water, sugar and oil. "High gluten" refers to the high protein content of wheat flour, which helps the bread to become larger after fermentation and still maintain a certain degree of elasticity. Sugar mainly provides sweetness and improves the texture of the bread, making it more palatable to most people, as well as making the dough softer, but refined sugar is a major culprit in the diseases of modern civilization.

The WHO has once again issued a warning about sugar (refined sugar) intake, recommending that adults and children should reduce their daily intake of free sugars to less than 10 percent of their total energy intake (roughly 50 grams), with further reductions to less than 5 percent, or roughly 25 grams per day, for additional health benefits.

Vegetable butter makes the bread sweeter and softer, but it not only adds calories to the bread, it also tends to hide some of the trans fatty acids that are bad for cardiovascular health.

Extended information:

1, whole wheat bread is recommended. Most of the bread is made from wheat flour, however, these are finely processed "white beauty" in the process of removing the bran layer, paste powder layer in the process of making valuable dietary fiber, B vitamins and minerals are also discarded. Eating finely processed cereals for a long time can lead to insufficient intake of B vitamins and dietary fiber. Whole wheat bread retains the paste layer and bran layer of some of the ingredients, nutritional value plus high, but also makes the whole wheat flour to be much rougher than ordinary flour, darker, made of bread taste is not so delicate.

2, the fat content of some good. The fat content of different breads varies greatly, from a few percent to tens of percent. For example, shortcrust pastry, lasagna bread and other shortening bread is the highest fat content, this type of bread has a clear crispy layers, crisp in the mouth, and crisp texture and three-dimensional layers can not be separated from the contribution of fats, especially the degree of saturation is relatively high hydrogenated vegetable oil.

3, no sugar or low sugar is better. In order to reduce the intake of refined sugar, you can choose the refined sugar in the list of ingredients is relatively back, or xylitol, etc. instead of sugar, or even choose similar to the big lebas, baguettes, such as sugar-free or almost sugar-free bread.

Reference:People's Daily - Why bread can't be a staple food for a long time?