Reasons to Eat Sourdough Bread
If there was one thing you could do to improve your health (lose weight, feel better, have more energy, reduce your risk for diseases, control diabetes, etc.), choosing to eat organically grown heirloom whole grain, sourdough bread. Better Eat Sourdough! Here are some reasons why:
Gluten Management The health benefits to breakdown the gluten results are major; the longer soaking and rising times in the preparation of sourdough breaks the protein gluten into amino acids, making it more digestible.
Preserve Nutrition Pre-GMO, heirloom seed wheat and rye, grown organically, and stone-milled to preserve the nutrition (bran, endosperm and germ) creates an incredibly healthy food that is affordable, easy to plan for, and easy to include in a daily diet plan, even for kids!
Fermentation Benefits Fermenting the dough (creating sourdough) adds even more nutritional benefits; probiotic enzymes and the Lactobacillus bacteria to improve gut flora, reduce the Glycemic index and make the food easy to digest, even those suffering from severe gluten intolerance! The bacteria and yeast in the sourdough culture work to predigest the starches in the grains, thus making it more easily digestible to the consumer.
It's Delicious! Sourdough is a dough containing a Lactobacillus culture, usually in symbiotic combination with yeasts. However, the lactobacillus is much greater in proportion to the yeast. In comparison with yeast-based breads, sourdough produces a distinctively tangy or sour taste, mainly because of the lactic acid produced by the lactobacilli.
Fermentation Benefits Sourdough offsets the effects of phytic acid, which robs your body of precious minerals. Phytic acid is found within the hulls of nuts, seeds, and grains. Effective methods to reduce these effects are soaking in an acid medium, lactic acid fermentation, and sprouting. Phytic acid is a strong chelator (binding agent making nutrients unavailable for absorption) of important minerals such as calcium, magnesium, iron, and zinc, and can therefore contribute to mineral deficiencies in people whose diets rely on these foods for their mineral intake. It also acts as an acid, chelating the vitamin niacin, which is basic, causing the condition known as pellagra. In this way, it is an anti-nutrient. For people with a particularly low intake of essential minerals, especially young children and those in developing countries, this effect can be undesirable.