1. MITOS Y REALIDADES SOBRE PAN Y CORAZON
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QuickTime™ and a
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Dr. Daniel Meneses
CARDIOLOGO INTERVENCIONISTA

2. QuickTime™ and a
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3. PAN INTEGRAL
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4. PAN BLANCO
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5. MITO 1. EL PAN TOSTADO
ES MEJOR PARA LA SALUD
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6. Pan tostado o normal, ¿cuál es mejor?
QuickTime™ and a
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QuickTime™ and a
decompressor
are needed to see this picture. QuickTime™ and a
decompressor
are needed to see this picture.

7. MITO 2. EL PAN INTEGRAL
ES REALMENTE
INTEGRAL ?
QuickTime™ and a QuickTime™ and a
decompressor decompressor
are needed to see this picture. are needed to see this picture.
QuickTime™ and a
decompressor
are needed to see this picture.
QuickTime™ and a
decompressor
are needed to see this picture.

8. EL PAN INTEGRAL ES
REALMENTE
INTEGRAL ?
QuickTime™ and a
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are needed to see this picture.
QuickTime™ and a
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decompressor
are needed to see this picture.
QuickTime™ and a
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are needed to see this picture.
OJO LEA LA ETIQUETA

9. MITO 3. EL PAN SIMPLE
CASI NO TIENE SAL
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11. MITO 2. EL PAN INTEGRAL
ES REALMENTE
INTEGRAL ?
QuickTime™ and a QuickTime™ and a
decompressor decompressor
are needed to see this picture. are needed to see this picture.
QuickTime™ and a
decompressor
are needed to see this picture.
QuickTime™ and a
decompressor
are needed to see this picture.

12. QuickTime™ and a
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13. QuickTime™ and a
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14. MITO 4. EL PAN ES UN ALIMENTO
SANO PARA TODOS
EN EL PROCESO DE REFINADO SE PIERDE
TODA LA VIT E
LA MITAD DEL CALCIO
SETENTA POR CIENTO DEL FOSFORO
OCHENTA POR CIENTO DEL HIERRO
NOVENTA Y NUEVE POR CIEN DEL MAGNESIO
CINCUENTA POR CIEN VITAMINA B
LA MITAD DE GRASAS NO SATURADAS

18. QuickTime™ and a
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1500 MG DE SODIO

19. Harina enriquecida (harina de trigo blanqueada, harina de cebada
malteada, niacina, hierro reducido, mononitrato de tiamina, riboflavina
, ácido fólico, enzimas), agua, jarabe de maíz de alta fructosa, azúcar,
levadura, aceite de soja y/o aceite de soja parcialmente hidrogenado,
contiene 2 % o menos de lo siguiente: sal, sulfato de calcio,
carbonato de calcio, gluten de trigo, sulfato de amonio, cloruro de amonio,
acondicionadores de masa (estearoil lactilato de sodio, DATEM, ácido ascórbico,
azodicarbonamida, mono-y diglicéridos,
monoglicéridos etoxilados, fosfato monocálcico, las enzimas , goma guar,
el peróxido de calcio, harina de soja), la soja propionato de calcio y sodio propionato (conservantes), lecitina.
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20. QuickTime™ and a
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MUCHAS GRACIAS