The health benefits of eating sourdough bread

In this chapter we rediscover Sourdough bread as "the staff of life," for it enhances the entire immune system.

If Americans do not change their eating and drinking habits within twenty years we will have nutritional obliteration.
Dr. James Beasley, Ford Foundation Project

Most of us do not know that before the 1950’s most bakeries ran 2 shifts of workers because the dough was fermented throughout the night with a long and slow natural fermentation process. The very first things corporate bakers did to increase profits was to introduce the fast loaf (3 hours from start to finish), effectively eliminating the need for this second shift of workers. This seemingly innocuous cost-cutting decision would prove to have an incredible impact on our health as have a host of commercial processes in the food and agricultural areas.

Very basic sourdough bread that had once been fermented for a healthy 8 hours or more is not to be found anywhere except in ones own kitchen today. In commercial bread yeast levels are dramatically increased, accelerants and proving agents introduced including bromide, a known thyroid poison that was insanely substituted for iodine in the US. Fast-made bread is one of the most destructive implementations into the modern diet. It has become normal fare. Poorly-prepared and poorly-digested wheat is the chief contributor to the current plague of “gluten-intolerance,” obesity, diabetes, Candida diseases and many allergenic conditions all of which contribute to the conditions that cause cancer.

Only when wheat gluten is properly fermented is it healthy for human consumption.
Correctly fermented wheat contains 18 amino acids (proteins), complex carbohydrate (a super efficient source of energy), B vitamins, iron, zinc, selenium and magnesium, and maltase.
According to the experiments done in Belgium, phytin can be neutralized by natural bacterial action and to a lesser extent, by baking. In naturally leavened bread, the combination eliminates all phytin, while in yeasted bread about 90% remains.

In a study comparing the effects of sourdough bread with commercial bread, researchers reported that sourdough bread significantly lowered serum glucose and insulin responses and gave greater satisfaction than the other bread. “It is concluded that sourdough baking and other fermentation processes may improve the nutritional features of starch,” the researchers concluded. Sourdough bread rates a 68 on the glycaemic index as opposed to the rating of 100 by other breads.
[link to www.danreid.org]

Thread: Eat Rye Bread - Lowers Your Blood Pressure Without Medication
I love to make home baked whole grain breads, but never had made Rye bread simply because I didn´t like it.
For some reason, I kept wanting to try a home-made version, and there are many recipes for it. So I picked up a bag of King Arthur whole grain Rye flour at Wal Marts and tried a recipe that had interested me. It was wonderful, so I ate several helpings for dinner. It was delicious.

The following morning I took my B.P. and it was 117/73, much lower than it had been in several months. Since I had enjoyed the Rye bread so much I made toast with it for breakfast, not yet connecting the Rye bread to lowered blood pressure. Being curious about my BP being so low, I took it again at 11:30 am, since generally it goes up during the day.

Guess what???? It was now 116/70. This really got my attention big time. When my husband came home from work, we discussed it and agreed the only thing we had done different was eat Rye bread.

My son came the next day for the weekend. He really had a problem with high BP, so we took his BP then I gave him some Rye bread to eat. His BP went from 199/100 down to 169/88. He was impressed, kept eating Rye bread while here and his BP kept coming down until it was about 127/73. I made 10 mini loaves for him to take home.
He took two mini loaves with him to work. One for him and one for the other guys at work. Naturally they laughed at the idea but went along with him, took their BP, then ate some of the bread, and took BP again in about 30 to 40 minutes. Sure enough, all had lowered BP except one man who was a chain smoker and drank about 5 pots of coffee per day.

I don't know about all that but it sure is good on the tongue.

FWIW- A good natural sourdough yeast source for many of us is Juniper berries, that white powdery substance on the outside of them is yeast, just roll them on the dough and fold well. DELICIOUS.

Cause I needed another reason for sourdough! If you have never....then sourdough grilled cheese with pickles and tomatoes. Try it, u will be hooked.

good old sourdough - nom nom nom.

I just started making my own sprouted essene bread and ordered sourdough starter haha! Cool thread! It is currently in the dehydrator, first batch! cant wait to see how it turns out.
Cheers!

You can use Florastor (contains lyophilized Saccharomyces boulardii) as yeast source. It makes a very healthy sourdough.
Contents of Florastor capsules, when opened, have a creamy color. FlorastorKids packets are pink granules. Both have a yeast-like (i.e. sourdough bread) smell.
[link to www.rockwellnutrition.com]

I love sourdough bread

Prof. Terry Graham studied four types of breads to determine which had the most positive health effects when it comes to carbohydrate metabolism, blood sugar and insulin levels.
Using white, whole wheat, whole wheat with barley and sourdough white breads, Graham and a team of researchers examined how subjects responded just hours after eating the bread for breakfast and again just hours after eating a standard lunch.
The subjects, who were overweight and ranged between 50 and 60 years of age, showed the most positive body responses after eating sourdough white bread, and those positive responses remained even after eating a second meal that didn't include bread.
"With the sourdough, the subjects' blood sugar levels were lower for a similar rise in blood insulin," said Graham, whose findings are to be published in the British Journal of Nutrition. "What was even more interesting was that this positive effect remained during their second meal and lasted even hours after. This shows that what you have for breakfast influences how your body will respond to lunch."
[link to www.uoguelph.ca]

Me too!

It still contains gluten.

BUT of the breads, sourdough and sprouted Essene bread are among the healthiest.

Thread: Feminist Hero Bakes Sourdough Bread Using Her Own Vaginal Yeast

Thank you.

No Gluten problem if NON GMO.

Some nutrients are baked out of it
when heated up.

Bad timing...we were all happy without that filth.

If steamed might be even better

I ate a slice for a snack a little while ago.

It not the gluten for most people.
It the pesticides and herbicides

You don’t have an issue with gluten you have an issue with glyphosate

So tired of correcting the educated

The truth, the whole truth and nothing but the truth.

Monsanto..Farmers..crops..

Imagine crude oil based fertilizers, then wheat that is genetically modified to survive roundup.

Not even mentioning the toxic corn made for livestock, it's soo toxic that they have to pump tons of medicine into the animals just to keep them alive.

I posted to an old thread... oh LORT

sorry

True that if you must eat bread, sourdough is easier on the digestion.

So good with some tomato bisque.

Yep, my wife has a porcelain belly, it one of the only foods that she can eat without problems.

sorry but it isnt much better than cheap white bread

Great thread, thanks OP.