Bread and bread products have received a negative reputation. However, there are several reasons why you should consider including nutritious, non-GMO bread in your diet — and why you should. Despite the fact that most of us have heard a slew of reasons why bread is terrible, we at A Bread Affair are here to provide you with 11 compelling arguments for why sourdough bread is a fantastic and essential component of any pantry. The benefits of ingesting sourdough are greatly outweighed by the unfavourable media attention that it receives when a particular starter of wild yeast and bacteria is used. In addition to being a culinary masterpiece, sourdough bread is also a healthier option for a variety of reasons. Here are our top 11 health benefits of sourdough.
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- 1. It is a simple food to digest
- 2. It has a lower glycemic index than other foods
- 3. Better for gluten-sensitivity
- 4. Increase the amount of "good acid."
- 5. It promotes the growth of beneficial microorganisms
- 6. Less yeast is used
- 7. Its beginnings are natural
- 8. Fewer preservatives
- 9. A good source of fuel
- 10. It's a good source of nutrition
- 11. The flavour, of course!
1. It is a simple food to digest
Before the grains ever make it to your stomach, the bacteria-yeast mixture will begin to break down the starches included in them. That implies there is far less effort to be done, which makes it significantly easier on your stomach.
2. It has a lower glycemic index than other foods
Sourdough is a form of bread that, in contrast to many other varieties of bread, is fermented in a manner that depletes the harmful carbohydrates contained within it. This implies that it will not cause your blood sugar to spike as dramatically as it would otherwise after consuming it.
3. Better for gluten-sensitivity
Because sourdough bread is prepared over a longer period of time, most of the protein gluten is broken down into amino acids before it is consumed by you. Because of the long soaking, washing, and other preparation stages, it is simpler to consume and digest, which is particularly beneficial if you have moderate gluten sensitivities or intolerances.
4. Increase the amount of "good acid."
Lactobacillus Is a kind of bacterium that is more often found in sourdough bread than in other forms of bread, and it is responsible for the increased quantities of lactic acid produced. Important because it implies there is less place for phytic acid, which has the potential to be harmful to the body. Increased amounts of lactic acid also result in simpler digestion as well as increased accessibility to more nutrients.
5. It promotes the growth of beneficial microorganisms
During the fermentation process, more beneficial bacteria are introduced into the bread and into your body, resulting in a more flavorful loaf of bread.
6. Less yeast is used
As a result of the beneficial bacteria in sourdough bread working to diminish yeast populations, the chance of illness and/or overgrowth is reduced significantly.
7. Its beginnings are natural
Bread created with whole wheat flour, wild yeast, and bacteria has a highly "natural" origin since it is prepared using whole wheat flour, wild yeast, and bacteria. Bread made with yeast is the oldest kind of leavened bread, and humans have been consuming it as part of a natural diet for a very, very long time.
8. Fewer preservatives
Acetic acid is found in sourdough bread, and it helps to naturally prevent mould from growing on the bread. It naturally preserves itself, which means that it does not need the use of hazardous preservatives to ensure that it lasts as long as possible. In this way, it won't go bad – and you won't be contributing to the potentially dangerous buildup of preservatives in the food supply chain.
9. A good source of fuel
Sourdough bread, which is made from wheat, stimulates the growth of beneficial bacteria in your stomach, much like the inulin and oligosaccharides found in foods such as onions, leeks, bananas, garlic, asparagus, and other vegetables.
10. It's a good source of nutrition
Due to the high concentration of vitamins and minerals in sourdough, it is very good for your overall health. Sourdough bread contains trace amounts of the following nutrients: iron, manganese, calcium, B1-B6, B12, folate, zinc, potassium, thiamin, niacin, riboflavin, selenium, iron, manganese, magnesium, phosphorus, and vitamin E. Sourdough bread contains trace amounts of the following nutrients: iron, manganese, calcium, B1-B6, B12, folate, zinc, potassium, thiamin What a fantastic collection! When compared to other types of bread, sourdough retains a significant amount of nutrients that are often removed from other types of bread.
11. The flavour, of course!
In addition to being a healthy choice, sourdough bread is also delicious. What more could you possibly ask for?
A Bread Affair in Vancouver provides a wide variety of non-GMO bread alternatives, including sourdough and other speciality bread. Describe one of your favourite aspects of sourdough.
