It is true that consuming carbohydrates such as bread can affect blood glucose levels. However, modern guidelines for the treatment of diabetes mellitus not only do not exclude the consumption of carbohydrates, but also include a significant amount of these in the daily diet. In particular, people with diabetes mellitus may opt for carbohydrates with the lowest glycemic index, which do not significantly affect the blood glucose curve.

Bread is a healthy choice as part of a balanced diet. Specifically, a 30-gram slice of bread has about 70 calories while providing nutrients to the human body. By consuming reasonable amounts of bread daily and being mindful of the foods that usually accompany it, such as cheese, fatty sauces and butter, bread does not contribute to calorie intake that could lead to weight gain. Moderation in bread consumption and the correct pairing of bread with other foods is the key to a balanced and healthy diet.

It is the heat treatment of sliced and already packaged bread, which helps it to keep longer, since it contains no preservatives.

Look carefully at and read everything that is written on the packaging about storing the food. Every food needs special care and the person who produced it knows this best. Since they have more knowledge and experience, they also have the obligation to provide us with the most appropriate instructions for its storage. So, for each product separately, the appropriate storage method for the respective product is indicated on the packaging.

Gluten is the protein in cereals that defines their quality and their breadmaking properties. Bran does not contain gluten. As the amount of bran increases, the gluten content of the ground cereal decreases. High quality bread is bread made from dough containing high strength gluten. However, unfortunately, some consumers are gluten intolerant (celiac disease) and have to watch their diet. When choosing prepared foods, they should identify in the ingredients or in the stated traces present the cereals to avoid. In order to protect health and in response to consumers' right to information, the EU has adopted legislation requiring labelling of gluten-containing cereals on the packaging of such products. There is gluten in wheat, rye, barley and oats. There is no gluten in corn, rice and potatoes. The foods in which we typically look for gluten are doughs, breads, cakes, biscuits, pizzas, sauces and some meat products such as sausages, burgers and other similar products. There are special gluten-free products, but, as always, your doctor has the final say on these.

Breads that contain milk always list this in their ingredients. The indication "may contain traces of milk" on the packaging does not mean that the product contains milk. It means that it is possible that the bread in question may have been produced in premises where milk is used to manufacture other products. Therefore, anyone who is allergic to milk should definitely have access to this information. But those who are simply fasting can eat it without guilt!

Your pediatrician is always the one to advise you on your child's diet. Our opinion is no, as it is too early.