Rusk - good for gastrointestinal complaints

With diarrhea, vomiting and other gastrointestinal problems, many people like to grab rusks. But why is rusks good at diarrhea? Is rusk really healthy? And what about the rusks diet? The following article will tell you what's in the crispy pastry.

Nutrients in rusks

Rusk is a yeast pastry and, as such, comparatively low in vitamins and minerals. It consists of about 70 percent carbohydrates.

Average nutritional value of rusk per 100 g:

  • 72.3 g of carbohydrates
  • 7.2 g fat
  • 13.5 g of protein
  • 253 mg of sodium
  • 245 mg of potassium
  • 36 mg magnesium
  • 2.72 mg of iron
  • 4.625 mg vitamin B3 (niacin)

Compared to crispbread, rusks contain more fat and slightly less minerals like potassium, sodium and magnesium.

Is rusks healthy or unhealthy?

As is often the case with this question, various factors are important. A single food may be healthy or rather unhealthy, but you must always look at the overall diet.

The sole food is rusks over an extended timespan not suitable because it does not contain all the necessary nutrients.

In case of acute complaints of the digestive tract rusk as a light diet, however, is ideally suited. If it is only a matter of a few days that only rusks are eaten, there is generally no direct nutrient deficiency. It is only advisable to eat rusk exclusively if it is indicated for medical reasons (for example because of diarrhea).

Not suitable for diabetes and celiac disease

Because rusks contain sugar and other short-chain carbohydrates, it is only partially suitable for diabetics. You should always better to pumpernickel, wholegrain crispbread or similar. Diabetes can damage the nerves (neuropathy) and this can also be felt in the digestive tract. For stomach and intestinal complaints diabetics should therefore consult a doctor.

In its conventional form contains rusks Gluten. Adhesive whitening is included in most common cereals, including wheat. Anyone who suffers from celiac disease, ie an intolerance to this protein, or wants to forgo gluten for other reasons, can resort to gluten-free rusks. Vegan and lactose-free alternatives are also available.

Acrylamide in rusk

Rusk contains acrylamide. According to the European Food Safety Authority (EFSA), this substance increases the risk of cancer. It is created by chemical processes when starchy foods are heated to over 120 degrees.

By gentle preparation methods, however, the acrylamide content of a food can be reduced. Corresponding EU rules have been binding since 2018. Now the manufacturers have to adhere to specifications regarding the recipe and the preparation. However, there are no upper limits for the acrylamide content of a food, only guidelines. The EU guidelines are therefore controversial.

Why is rusks good at diarrhea?

The ingredients of the rusk and the double baking process make it particularly digestible. Rusk is therefore the appropriate food for gastrointestinal disorders such as:

  • diarrhea
  • constipation
  • Vomit
  • heartburn
  • gastritis

For acute complaints, which are caused for example by an upset stomach, diet is indicated. As such, rusks are very good: Due to the low fat content, it is easily digestible. Because it is a dry pastry, it acts when stuffed to liquid chair and is therefore a popular home remedy for diarrhea.

What else needs to be considered?

In addition to the consumption of rusks, sufferers of gastrointestinal problems should pay attention to a sufficient fluid intake. The popular combination of rusks with milk is less suitable in such cases. Better to resort to water, an electrolyte solution or unsweetened tea - ideally chamomile or peppermint tea.

For complaints that last longer than three days, in the blood or mucus in the stool, fever or circulation problems, a doctor should be consulted.

Who has fasted for several days or for other reasons, has not taken solid food, can also grab rusks to get the digestive system back to regular diet.

How many calories does Zwieback have?

The rusk was named after the way it was prepared: it is baked twice. The double baking process reduces the moisture in rusks. It is the solid components that make up the energy content. Rusk contains depending on the manufacturer about 40 kcal per slice.

Compared to other types of bread, rusks with so many calories each are a calorie bomb. In addition, it is, so to speak, "empty" calories. The rusk provides a lot of energy, but mainly in the form of simple carbohydrates. The saturation of this type of carbohydrate fizzles quickly. In addition, simple carbohydrates cause the blood sugar level to rise sharply first and then drop rapidly.

What is the rusks diet?

It seems all the more surprising that there is a rusks diet. This weight loss method is a crash diet. This means that although you can lose weight quickly, but at the same time make heavy cuts.

In addition to rusks, only a few other foods are allowed, such as low fructose fruits such as papaya and apricot as well as eggs. This monotony often makes it difficult to keep up with the diet. The additionally permitted foods serve to increase the nutritional value of the meals.

The disadvantages of the rusks diet

Radical weight loss stresses the body. If you turn your diet back to "normal" after the diet, the lost kilos are usually quickly back on top - often after some time you weigh even more than before the diet (so-called yo-yo effect). When the body gets very little food, it starts an emergency program and reverses the metabolism.

It then takes a long time for the metabolism to return to normal. At this time the organism is trying to accumulate many supplies for the next emergency. This quickly creates new fat pads.

Those who want to lose weight should prefer to change the diet over the long term. Although the kilos do not tumble so fast, there is a much greater chance that the desired weight loss will last.

If, despite these risks and disadvantages, you consider a crash diet such as the rusks diet, you should discuss this in advance with the attending physician.

Rusk for children: from when?

Many remember rusks from their childhood - one of the most famous brands is certainly Brandt®, A slice as a snack in between was and is practical. Rusks are an uncomplicated and popular food, especially on excursions or journeys, because they do not spoil easily and do not have to be cooled.

Baby rusk is already being used by manufacturers Children from six months recommended. At this age, the little ones like to take rusks or rusks with milk.

How long is zwieback?

Rusk, like most other foods, should be stored in a dry place. It lasts a particularly long time when stored in airtight containers. Over time, the biscuit may lose its crispness, but it is not spoiled yet.

Since shelf-life depends on storage, one should orientate oneself to the look, smell and taste of the food to judge whether the rusks are still edible. Rusk, however, is not perishable. Under the right conditions, it is very durable.

What's in everything in rusks?

The rusk is a yeast pastry. In its original form it contains:

  • Flour
  • sugar
  • yeast
  • fat
  • milk

It is therefore not very difficult to make rusks yourself.

The classic recipe can be supplemented according to taste and needs with other ingredients. If the rusk is not intended as a light food, but as a snack in between, you can refine the dough, for example, with spices, coconut flakes or a chocolate coating. Dried fruits or nuts can also be added. The flour is also a matter of taste. For example, rusk with spelled is also very popular.

The history of rusks

Even the ancient Romans and Greeks knew a pastry that was baked twice. It was then known by the names "panis frixus" and "dipyritai".

A big advantage of the rusk is its long shelf life. It made him a popular travel companion. In the past sailors and soldiers often used rusk on the menu.

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