Keto bread is delicious and cheap – but it has health benefits, study finds
The ketogenic diet, or ketogenic state, involves eating low-carbohydrate foods and is often touted as a way to lose weight and improve health.
However, the ketogenic method has some drawbacks, including high levels of fat and cholesterol.
But now researchers have found evidence that keto-based bread is a nutritious food.
The researchers compared the fatty acids in keto and conventional breads and found that the keto diet resulted in higher amounts of the same types of fatty acids, including omega-3 and omega-6 fatty acids.
The breads were made from a combination of whole grains, which are rich in omega-5 fatty acids and the same amount of omega-4 as the breads.
The new research suggests that there is no difference in the types of omega fatty acids produced in the two breads when it comes to their health benefits.
“This was the first time that we found any significant difference between the different breads,” said Dr. David Ludwig, the lead author of the study.
“The results are exciting because these results suggest that ketogenic bread is actually a good option for people looking to lose a few pounds.”
Ludwig and his colleagues studied the fatty acid composition of breads from different types of bread and found the bread from a keto recipe had higher amounts than those made with conventional flour and baking powder.
The fats were found to be different between breads made from different sources.
“Our results suggest ketogenic diets can have health benefits and that there are health benefits associated with these diets,” Ludwig said.
The research was published in the Journal of the American Dietetic Association.
The keto method was first proposed by the University of Southern California’s Dr. Mark Rippetoe in 1971, and the American Heart Association endorsed the concept in 1988.
Ludwig and colleagues analyzed the fatty acyl groups in breads that had been made using different techniques, including fermentation and baking.
They compared the results of these experiments with the results from the actual breads used in the experiment.
They found that, on average, the bread produced with a high-quality organic organic bread had about the same number of omega and omega fatty acid chains as the low-fat breads but higher levels of other fatty acids than the high-fat one.
In contrast, the lower-quality breads produced using low-quality conventional flour had fewer omega and other fatty acid bands than the low fat breads, which had about equal amounts of omega 3 and omega 6.
Ludwig said the results were similar for both breads if they were made with the same quantity of the various fats.
“If we look at the actual foods, they’re similar,” Ludwig told AP.
“You can have the same fatty acids with the lower quality breads or the high quality bread, but if you’re using these specific sources, it will have a different amount of the fatty oils that the other source is going to have.”
The study was published online in the journal Science Translational Medicine.
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