Bread is important in our diet since the oldest civilizations. In Portugal it was one of the legacies left by the Romans. It is a valuable source of energy, accompanying us daily, whether at the table or in the lunchbox. It is also the center of religious acts, customs, and cultural traditions. The mechanization of bread making, and its large-scale marketing robbed us of the perception of how simple it is to make some ‘magic’ by mixing a flour, water, salt, and yeast. Not to mention the irresistible smell of bread coming out of the oven ... We are used to buying wheat, rye or corn bread, the most used cereals, but we should know that there are tasty (and healthy) alternatives , which we can even prepared at home. In addition, when we are obliged to stay at home, making bread can be a good program to occupy free time or grab the attention of children. So, it is time to get your hands dirty! Here are the suggestions of our nutritionists Alexandra Lima , Ana Pimenta Ribeiro , Cristina Vieira Cunha , Dília Soares , Mónica Santos e Raquel Barbosa . Meet the nutrition team from Hospital da Luz network
