Aden's bread culture evolves shaping food scene
The efforts in Aden aim to reshape the nutritional pattern by encouraging the use of brown and mixed bread made from whole grains instead of refined white flour, with the goal of improving product quality and reducing food waste. Studies have confirmed that brown bread contains three times more fiber and has a lower glycemic index, which reduces the risk of heart disease and diabetes, and contributes to preventing obesity and insulin resistance. Bakers have increased the production of brown bread to reach 40% of total output, though they face technical challenges related to dough compatibility. From a health perspective, this step is essential to improve public health, supported by scientific justifications from international organizations confirming its effectiveness. The efforts of the government and the private sector have converged to ensure market stability and provide consumers with high-quality bread.
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