7 Reasons Why Sourdough Bread Is The Healthiest Bread
I have no desire to buy a loaf of yeast-made bread.
And neither should you.
Why, you ask?
Because there’s a better option; a real, authentic, traditional, flavourful and most of all, healthier alternative:
Sourdough bread is a craft that’s been around since Ancient Egypt. Not only has it been around for so long, it is also packed with nutrition and flavour that completely outdoes it’s Modern counterpart, bread made with yeast.
Here are 7 reasons why you should say goodbye to yeast-made bread and start eating true sourdough bread!
1. Sourdough bread is easier to digest
Sourdough starters contain a mixture of Lactobcillus bacteria and wild yeast. During the rise process, these beneficial bacteria predigest the starch in the grains. This makes the bread more digestible to us. Proper digestion of foods is vital for good health and well being. Anything other than that and we get a myriad of health problems.
In fact, most of today’s Modern day diseases can be linked to poor gut health and improper digestion. Sourdough bread can help people digest the food better through fermentation of the dough.
2. Sourdough is higher in minerals
All grains contain a substance known as Phytic acid. Phytic acid binds to minerals in our bodies and stops us from absorbing these much needed substances. That’s why we need to consume properly prepared foods. Sourdough is a way of properly preparing bread as it yields a higher amount of minerals to us.
Throughout the fermentation period levels of phytic acid can be reduced by up to 50%.
We need minerals for healthy teeth and bones, skin and hair, ensuring proper nerve transmissions and even regulating our metabolisms. Sourdough bread contains minerals like magnesium, phosphorus, zinc and iron.
3. Sourdough bread is low on the Glycemic Index
One of the major problems with commercial bread is that it is high on the Glycemic index at around 74 or 75. If you’re wondering what the Glycemic index is, it is a way to measure how carbohydrate food affect blood glucose levels. This is important because foods with a lower index mean a slower rise in blood glucose.
This means your’e fuller for longer. Foods with a high rank on the Glycemic index will cause a spike in blood sugar making you full then hungry again quickly.
For people with diabetes, following a low GI diet is vital. But this isn’t just for people with health conditions. Following a low GI diet is generally a good idea for everyone. Low GI diets increase heart health, help sustain energy for longer periods of time, increase mental health and even prevent some types of cancer.
4. Sourdough bread breaks down gluten
Ah gluten. It seems like there is a war on gluten with the rise of gluten intolerance related health issues in the general public today. From Cealiac disease to Chrohn’s disease to auto-immune diseases, gluten is one of the culprits behind what exacerbates these conditions.
On a side note, it’s not gluten that’s the problem but an over consumption of un-properly prepared grains, processed and heavily refined GMO grains and a lack of good beneficial bacteria in our guts to break down gluten peptides (gluteomorphins) which in turn if undigested properly can cause serious problems.
Sourdough breaks down gluten proteins as the dough ferments. If you use Ancient grains like Spelt flour then the amount of gluten can be lowered even still because these grains contain less gluten to begin with.
5. Sourdough contains Beta-Glucan
Beta glucans are sugars found in the cell walls of plants (and other organisms). There has been increased study and interest in the health benefits of beta glucans. In the gut, for example, they have been shown to increase the health of the gut by increasing activity and growth of good bacteria (good bacteria are absolutely essential to good health).
They have also been proven effective against cancer and other diseases by boosting the immune system to attack invaders and any pathogens. Of all the plants, oats and barley have been shown to have the highest amounts of this nutrient.
When compared to Modern bread, sourdough bread contains more of this powerful nutrient. Beta glucans decrease inflammation in the body which is the root of almost all diseases.So, while store bought yeast bread can actually increase inflammation, true sourdough bread does the opposite.
6. Sourdough bread naturally preserves itself
Commercial bread has preservatives. It’s the only way you could make a loaf of bread shelf-stable. Potassium bromate is an example; banned in many countries as being seriously harmful to human health as well as carcinogenic.
Sourdough bread, on the other hand, naturally preserves itself! Throughout the process acetic acid is produced which inhibits the growth of mold. This makes the bread shelf stable for up to 5 days at room temperature and a little longer in the fridge.
7. Sourdough bread tastes better
I have to say, I never thought bread could taste so good. There’s so much complex flavour and depth to sourdough bread that completely outdoes bread made with yeast. It’s slightly tangy, chewy and wonderful. I attribute that to the fact that sourdough bread is real food. It’s alive with potent health benefits that you simply won’t find anywhere else.
Not only that, but you’re consuming something that hasn’t had preservatives, additives, artificial colouring, copious amounts of salt, sugar, hydrogenated oils and other seriously harmful ingredients added to it.
If you’re buying sourdough bread look for true sourdough bread hat hasn’t been adulterated with other unnecessary ingredients. There are many fake kinds on the market today. True sourdough bread should only have: water, flour, salt and the starter culture.
Sourdough is an ancient art of bread making. A starter culture can be passed down the generations if taken care of. Imagine starting a culture today and passing it down to your children and grandchildren! With each loaf comes flavour, potent health benefits and so much joy. Give sourdough bread a try and watch your health transform!
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