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A podcast where Petr Havlíček and Jirka Vacek talk about pastry, its production, which pastry to choose and whether it is suitable for a diet. Write other topics or questions in the comments and don't forget to subscribe :) CLICK HERE: You can find the best supplements at https://www.fitness007.cz/ Nutrition specialist Petr Havlíček https://petrhavlicek.cz/ / petr_havlicek_ / jiri.vacek.bodybuilding .coach YouTube: / @jirkavacek640 camera/editing: http://krystofprsala.cz 0:00 Introduction 2:00 Are pastries healthy and can they be included in a healthy lifestyle? 3:05 Wheat and gluten. Cultivation and benefit. 6:00 Digestion of gluten and wheat. 7:15 Technology and raw materials used in production. 9:00 Sourdough bread. Its better digestibility. 10:30 Yeast and sourdough. 15:22 Study: People with celiac disease could eat quality leavened bread. 4:44 p.m. Baked goods for the diet. Is it appropriate? 18:00 Wheat or rye bread. Which is better and why? 19:10 Wheat is everywhere. 22:00 Rush hour and pastry is the fastest way to eat. Snacks. They had to. 24:00 Watch COMPOSITION, be interested in what you are buying. 28:59 Why do some pastries make us sick and not others? 29:30 Fermentation, fermentation, sterilization. 33:00 Are antinutrients harmful to us? Are oatmeal hard to digest? 39:00 Summary, how much and what kind of bread to eat and what is the alternative to bread?