Bread and bread products get a bad rap. "I don't eat carbs, they are bad for me." "Bread will make me fat."
Blah Blah Blah.
Photo Credit: Yana Zubko
The truth is, bread is not the enemy. The type of bread is.
People have been eating bread for 5,000 years, and now, all of a sudden people are allergic to it. Think about it, we didn't hear of anyone having gluten sensitivities or Celiac disease until food became industrialized.
So, while most of us continue hearing reason after reason why bread is bad, I am here to point out 8 reasons why sourdough bread is a great component to your pantry. By using a very special starter - containing wild yeast and bacteria, the positives of eating sourdough far outweigh the negatives you may see in the media.
Here are my Top 8 Reasons Why:
GOOD FOR YOUR GUT: the fermentation process for sourdough can lead to more pre and probiotic-like properties, which aid in gut health.
EASIER TO DIGEST: the bacteria-yeast composition will start to break down the starches found in the grains before it reaches your stomach! How cool is that?! This means, there is way less work to be done, making it much easier to digest.
LOWER GLYCEMIC INDEX: eating carbohydrates naturally causes our blood glucose to rise as we digest them. But a rapid increase and decrease in blood glucose can cause a risk for chronic illnesses - diabetes for example. Compared to many other types of bread, sourdough is fermented in a way that depletes bad starches within it - meaning, your blood sugar won't rise so drastically upon consuming it.
BETTER FOR GLUTEN SENSITIVITY: During the fermentation, much of the protein gluten is broken down into amino acids before you eat it. The preparation of sourdough makes it easier to digest, even if you have some sensitivities to gluten. *I do NOT recommend eating sourdough if you have Celiac disease.
MORE "GOOD BACTERIA": Lactobacillus - a kind of bacteria found in sourdough bread, more so than other types of bread and it results in higher levels of lactic acid. Meaning, there is less room for phytic acid, which is potentially dangerous. Large quantities of lactic acid also result in accessibility to more minerals!
FEWER PRESERVATIVES: Sourdough bread contains acetic acid, which naturally prevents the growth of mold, therefore it preserves itself naturally - no toxic preservatives required!
THE TASTE: On top of its health benefits, sourdough bread tastes great!!! What more could you ask for?!
Are you ready to make Sourdough Bread?! Make 2024 your year! I'm offering 2-4 Basic Sourdough Bread Classes each month this year, including in-person and online classes.
My January in-person classes are sold out, but I still have room in my January online class. Spaces are limited, sign up HERE!
Spreading love, one loaf at a time.
Source: A Bread Affair
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