Pan y salud, Xavier Barriga y Maria Jesus Callejo

Xavier Barriga and María Jesús Callejo explain in this book everything you need to know today about the preparation and healthy consumption of bread. Bread is a staple of our diet, although in recent decades its consumption has fallen for no good reason. This book takes a complete tour through the world of bread and cereals and highlights their nutritional value. In Pan y salud. From ancient grains to today's bread, it explains how eating habits around bread have changed in Spain, how much bread we should eat by age and sex, and reveals what wheat intolerances involve, especially coeliac disease. It also reviews the different types of cereals, from ancient wheats such as spelt and kamut® to the so-called pseudocereals, such as quinoa. It breaks down how they differ in nutritional value and which are suitable for coeliacs, all illustrated with exquisite recipes for making bread at home. Because, above all, this book promotes eating healthy, tasty bread — quality bread. This edition is published in Spanish.