You can mainly see women on diet eating this kind of bread, but it sometimes happens that men, who are convinced that it's “lighter”, and therefore, more friendly for the shape, eat it, too. I mean crispbread which is perceived by many people as a healthier and “dietetic” alternative to conventional bread. But is such belief justified?
You should definitely read:Is bread really fattening?
Light and practical
There's no doubt that crispbread has some advantages. Most of all, it's “light” - literally and metaphorically. As long as one slice of conventional wholegrain bread usually weighs from about 40 to even 80 grams, one slice of crispbread isn't more than 10 g, and it's usually about 7-8g. When we compare the calorific content of crispbread and conventional bread, it occurs that the first one is very low-calorific. If you eat two slices of WASA-type bread, you can supply much less calories than when you eat two slices of typical wholegrain bread. That's not the only advantage. Another one is that crispbread has low content of water which makes this kind of bread extremely durable. Therefore, you can take it anywhere with you and store in different conditions without the worry that it will be destroyed.
Crispbread in the eyes of a sceptic
Despite some advantages, crispbread also has some flaws. First of all, you should think about the calculation of energy value per slice – whether or not it is objective. Perhaps it would be better to refer that value to the mass of the product. Then, the situation will not be as great as before. In 100g of conventional wholegrain bread there is about 210 – 250 kcal. In case of crispbread the amount of calories ranges between 350 – 370 kcal. The truth is, there aren't many people who would feel full with two or three slices of crispbread. The situation is opposite in case of a traditional wholegrain bread from the bakery. Of course, because of the different moisture, it's hard to compare the two mentioned products, however, if you want to juxtapose them, apart from the “portions”, we should pay attention to the weight and the amount of time after which we can feel satiety.
Acrylamide in bread
Acrylamide is an organic chemical compound which is created in food during a reaction called the Maillard reaction between amino acids and reducing sugars under the influence of high temperature. This compound influences body in a negative way. Research prove that acrylamide fosters creating digestive tract cancer, and it may also disturb nervous system when in high density. Of course, thermal treatment of food causes its formation. The richest sources of this compound are chips, potato crisps and bread – and that's my point. Well, crispbread includes a dozen or even several dozens times more of this compound than conventional bread. This fact is a strong disadvantage of crispbread.
Crispbread doesn't have to be a better alternative than a conventional bread, unless we talk about occasional consumption connected with particular circumstances. For example, because of its validity, crispbread can be a safe and convenient solution when we go for a trip, hiking or camping. However, you should not believe that it has any particular positive properties.