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"Sourdough" continued

Okay . . . so to continue our conversation from yesterday about "sourdough" bread . . .

Research has shown that the presence of "fructans", a "carbohydrate" found in wheat causes digestive issues similar to "gluten intolerances" and most of the time . . . this has been found to be the "real" reason we "think" we're "gluten intolerant".

So the question we need to ask is this . . . is it really the "glutens" and "lectins" in grains that our body can't digest???

Or is it "really" the "fructans"???

So I'm sure you're now thinking . . . what the heck are "fructans"???

Well . . . "fructans" are polysaccharides that include short chains of "fructose" (sugar) with a terminal "glucose" (sugar) molecule. And "fructans" are also found in fruits like watermelon, grapefruit, nectarines, persimmons, plums, pomegranates, ripe bananas, dates, prunes, and raisins.

And in the vegetable category, foods like onions, shallots, leeks, asparagus, artichokes, beets, cabbage, fennel and snow peas. And this is why these foods may upset your stomach and intestines.

Now . . . we do "need" these "fructans" because they actually maintain the immune system, healthy blood sugar levels and antioxidant benefits. And the fiber contained in "fructans" has been shown to lower the risk of cardiovascular disease, high blood pressure, diabetes and obesity.

But . . . our body "must" have the ability to utilize them and not see them as the enemy.

So the problem really isn't with the "fructans" itself . . . but rather that we "can't" break them down due to our lack of "good" bacteria in our intestines.

And that's where the fermentation of "sourdough" comes into play. It has the ability to break down "fructans" making them easier on the digestive system.