Bread and bread products get a bad rap - it all started with the infamous Atkins Diet, a low-carb fad diet that turned everyone into thinking that carbohydrates are "bad for you."
I'll start your week off with some good news: there are plenty of reasons why you can - and SHOULD - include healthy, non-GMO bread in your diet.
Today, I want to talk a little about one of my nearest and dearest friends: SOURDOUGH. Sourdough bread is my all-time favorite bread, not only because the taste is unbeatable, but it also contains higher levels of vitamins, minerals, and antioxidants than other breads. It also contains lower levels of phytate and therefore allows your body to absorb the nutrients it contains more easily than those in regular bread.
Good news right?!
You may be thinking, "isn't sourdough made from the same flour as other types of bread?
I have more good news...
Yes, it IS made from the same flour as other types of bread, but due to the fermentation process used to make it, it improves its nutrition profile in several ways (listed below). Hello, GUT HEALTH - I'm sure y'all have heard about the importance of gut health by now.
Here are 11 SOLID reasons why sourdough bread is a great and important component to any pantry:
1) Easier to digest
The bacteria-yeast composition starts to break down the starches found in the grains before it even reaches your stomach. Meaning, less work on your gut!
2) Lower glycemic index
Compared to most other breads, sourdough is fermented in a way that depletes the bad starches within it. This means your blood sugar won't rise drastically upon eating it.
3) Better for gluten-sensitivity* (see note below)
The longer prep time it takes to make sourdough means that much of the protein gluten is broken down into amino acids before consuming it. So if you only have a mild sensitivity to gluten, you may be okay to eat it.
4) More "good acid"
Lactobacillus is a kind of bacteria found in sourdough more than other types of bread and it results in higher levels of lactic acid. This is important because it creates less room for phytic acid, which can be potentially dangerous.
5) Provides healthy bacteria
Sourdough bread is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.
6) Less yeast
The healthy bacteria in sourdough works to reduce yeast, so the likelihood of overgrowth is lower.
7) Natural origins
Sourdough is the oldest form of leavened bread. Humans have been eating it as part of a natural diet for a very long time.
8) Fewer preservatives
Sourdough contains acetic acid, which naturally prevents the growth of mold. It preserves itself! Meaning toxic preservatives are NOT required to give it a longer shelf life.
9) Good fuel
Sourdough fuels the production of good bacteria in your gut. Hooray for GUT HEALTH!
10) Nutritious
Sourdough contains a variety of vitamins and nutrients, making it beneficial to your day-to-day health (which is good because I eat it daily).
11) Delicious!
Duh. Have I convinced you yet?!
*Just remember that sourdough fermentation doesn’t degrade gluten completely. So if you have celiac disease or non-celiac gluten sensitivity, it’s best to avoid sourdough bread made from wheat, barley, or rye, all of which contain gluten.
My final piece of good news: if you're interested in learning how to make sourdough bread, I am starting a Sourdough Class this summer! The classes will be held at my house the first Saturday of every month (starting in June). Spots are limited so grab yours today! Head to my website for more info. and click below to sign up! LET'S BAKE!
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