So I thought this would be a good topic for today because everyone loves their "BREAD".
And when we try to lose weight . . . conventional diets . . . tells us to ignore our passion for bread and to "not" eat it.
Well . . . that would be due to bread containing sugar, lectins and glutens and being "high" in carbohydrates.
But . . . not only does bread taste delicious . . . and the very smell of it makes us happy.
It's one of the hardest things to eliminate when we're on a diet . . .
But . . . I have a solution to this problem of being denied our "guilty" pleasure.
Okay . . . so we actually need the vitamins and minerals that are in the grains that bread is made from for a healthy body and a successful weight loss.
Yes . . . you heard me right!!
We actually need the goodness from those carbohydrates.
It's the sugar, lectins and glutens that we don't need because they're very hard to digest. And as a result they cause health and weight issues.
So how do we get around this problem???
Well . . . "sourdough" bread is a healthier alternative to regular white or whole wheat breads . . . even healthier than gluten free breads.
Because "sourdough" contains higher levels of folates and antioxidants than other breads. It also contains "prebiotics" that help keep the gut (good) bacteria happy and is less likely to spike blood sugar levels.
Meaning the fiber in this bread helps to feed the "good" bacteria in our intestines. Whoohoo!
And as we know . . . this bacteria is important for maintaining a stable, healthy digestive system.
"Sourdough" is also lower in glutens and lectins than any other bread, which in turn . . . helps people that are sensitive to gluten, wheat or grains.
Okay . . . so as we know . . . type 2 diabetes can largely be controlled by dietary choices. And sprouted grain sourdough breads have been shown to moderate the blood sugar response after eating.
So how does this work???
Well . . . the long, slow "fermentation" associated with "sourdough" bread . . . has many benefits for digestibility. And the longer it "ferments" . . . the more "lectins" and "glutens" are eliminated from the bread.
"Sourdough" contains a variety of vitamins and nutrients making it super beneficial to our health. It contains iron which is an essential part of red blood cell production and energy "metabolism". It also contains manganese, magnesium, calcium, phosphorus, zinc, potassium, thiamin, niacin, riboflavin, vitamin E, folates, selenium which helps protect our immune system, cells and tissue, and B1 - B6, B12 which helps regulate the nervous system so it can function properly. They also help to "regulate our metabolism".
So you can clearly see why this is important for optimal health.
And . . . the presence of bacteria, due to sourdough's unique fermentation process . . . improves its nutritional value. This in turn . . . allows for better nutrient absorption, improved gut health and this fermentation alters the structure of "carbohydrates" in the dough for better blood sugar control and a lower glycemic index.
So the longer the fermentation process . . . the more improved our digestion is of gluten-forming proteins known for causing wheat intolerances and allergies.
Now . . . another elements that makes "sourdough" good for us is . . . the kind of "yeast" that is used in baking it.
All other breads, even "gluten-free" breads, are made with "artificially cultured yeast" and are commonly used for brewing and baking.
But . . . the "wild yeast" used in "sourdough" bread is a "natural" yeast and breaks down harmful enzymes in grains, makes vitamins and minerals more easily available for digestion and "converts" the dough into a nutritious food source that won't spike the body's defenses.
Okay . . . now with that being said . . . don't go running out to the store to buy a load of "sourdough" bread until you read tomorrows Health tip!
Because . . . not all "sourdough" breads are good or created equal.
Tomorrow we'll continue . . .
As always, feel free to contact me here