The Health Benefit Of Sourdough Bread

Lanu Pitan

Sourdough bread contains beneficial vitamins and minerals that are easily absorbed by the intestine.

Photo by Monika Grabkowska on Unsplash

Sourdough bread is prepared by using the fermented grain. This used to be the traditional way of preparing homemade bread, but as times goes on, and people are getting busier, and unable to prepare their bread, mass-production of bread came into force, and the process of fermentation in grains for bread is lost.

Fermentation Of Grains

Fermentation of grains such as wheat, barley and spelt, is a healthier alternative than non-fermented ones. The process allows microbial actions to take place by neutralising the phyletic acid. Phyletic acid stores phosphorus in grains, that is a trigger for people with gluten sensitivity.

The major health benefit in the fermented grain is that the major vitamins and minerals are in a form that is better absorbed by the intestine.

 In preparing sourdough bread, the grains are allowed time to ferment naturally. This is a simple process of just adding de-chlorinated water, and allow to stand in a warm room temperature of about minimum of twenty-four degrees centigrade. This will allow the bacteria (lactobacilli and yeast enzymes) in the grains to break down the gluten and making the mixture to rise.

Fermentation process help support the activity of gut bacteria, therefore boosting the immune system. Science has proved that our gut health is actively connected to our immune system.

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Why Sourdough Is Healthier Than Conventional Bread

  • As mentioned above, the nutrients in the grains are in a form that allows the intestinal gut to absorb them easily.
  • The gluten is already broken down, and the phyletic acid released, such that it triggers no sensitivity in some people with gluten intolerance.
  • Sourdough bread is very rich in probiotics, which are beneficial for gut health.
  • Dr David Katz of the Yale University of Medicine said because Sourdough Bread is a high fibre diet, it reduces the body production of insulin, and therefore stabilises blood sugar level.
  • Sourdough bread is low glycemic index food, so it does not spike up blood sugar level like other carbohydrates.
  • Sourdough bread contains thirteen vitamins and minerals, (some in a small amount), making it highly nutritious food. These are selenium, iron, manganese, vitamins B1-B6, B12, folate, E, Calcium, Phosphorous, Potassium and Zinc.
  • Sourdough bread has neutralised phyletic acid. Phyletic acid in conventional bread prevents the absorption of vital nutrients.

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