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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.


Okay . . . now "phytic acid" is another culprit for causing digestive issues and this element is present in wheat and bread products also.


"Phytic acid" is a substance found in plant seeds and it has a negative effect on mineral absorption. You see . . . "phytic acid" impairs the absorption of iron, zinc and calcium and may promote mineral deficiencies.


But the yeast and lactic acid produced by the sourdough "neutralizes" the effects of "phytic acid" making nutrient absorption and overall digestion much easier. Therefore . . . the lower the "phytate" levels . . . the easier the body can absorb the nutrients needed for optimal health and weight loss.


And some naturopaths believe that it's the "phytic acid" that causes the bloating and flatulence that people suffering from "irritable bowel syndrome" experience.


So the good news is . . . during the long, slow fermentation of "sourdough" . . . "phytic acid" is broken down.


Okay . . . now again . . . don't go running out to your local store to buy some "sourdough" bread . . . Why???


Because not all "sourdough" breads are created equal.


Most "sourdough" breads are "not" fermented "long enough" for them to be low in "phytic acid", "glutens" and "lectins" or have the ability to break down the "fructans". . . so you have to find a company that goes the extra mile in making their bread "compliant". Or you need to make this bread yourself with the "wild yeast" we spoke of yesterday.


And remember the rule . . . "EVERYTHING IN MODERATION" still applies. Because even this "sourdough" bread . . . is a carbohydrate and adds calories to your total caloric intake for the day. So just be mindful of how much you consume.


We are still trying to "lose weight" here, and I'm just giving you an avenue to have a "guilty" pleasure.


So tomorrow we'll talk about a compliant "starter" and compliant ready made "sourdough" bread.


As always, feel free to contact me here

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