Happy day to you. I absolutely love this time of year. Everything is growing (including the weeds) and flourishing and thriving. I hope that means you are too, if not we should talk you and me.
With this time of year comes Farmer’s Markets and roadside stands advertising their crops ‘o plenty. It gives everyone the opportunity to get outside first of all, support local farmers, AND give you and your family access to fresh produce!
I have been actively involved in a couple of our area markets as a vendor and it’s been so much fun talking with people that love what I bring to the table or have no idea and are completely curious enough to ask me….what does “Soaked” or “Sprouted” mean?
Ahh….it does my heart good to teach and bring awareness to your lives and then I get to fill your bellies with fresh, homemade goodness that’s nourishing to your soul and your bodies.
So this week I thought I’d tackle the controversial topic of bread and not just any bread but “real” sourdough bread.
When I say “real” I’m referring to bread made with a sourdough starter not the commercialized breads you find down your local market bread isle.
So, let’s look at the benefits and why many who have intolerances to wheat can tolerate real sourdough. First of all it’s probiotic, like kefir or yogurt, containing multiple strains of beneficial microflora.
The slow process helps to promote the growth of more probiotic organisms that do the following:
1. Digest and assimilate (properly absorb) the foods you eat. Without adequate beneficial microflora in your gut, you can’t absorb nutrients in the foods you are eating.
2. Are necessary in order to maintain a healthy intestinal tract.
3. Contain uniquely balanced proteins, fatty acids, cellulose, minerals, and innumerable other nutrients our bodies need.
4. Provide vitamins B1 through B6 from lactobacillus and B12 vitamins from wild yeast. Wild yeast multiplies aerobically. This is because they have oxygen in them (not free radical oxygen ions) that feed your blood cells and not cancer cells. Most plant proteins including grains, seeds, cereals, beans, nuts, and some grasses form gluten. However, sourdough microflora has all the amino acids available, without the protein that forms gluten.
5. Depletes damaged starch in bread, thus diabetic people should not get insulin shock. It is a misconception that whole wheat is better than white flour for diabetics (the Glycemic difference is only 1%).
6. Produce acids, which will break down and remove some of the glutens from the bread. Acids do not allow mold and most bad bacterial growth. Alkaline with high pH allows mold growth and toxins. Mold ferments at a higher pH, allowing bad bacterial growth and the secretion of toxins. The absence of acids is abnormal, even animals have acid stomachs to kill bad bacteria.
7. Offset the effects of phytic acid, which robs your body of precious minerals.
According to Wikipedia: Phytic acid is found within the hulls of nuts, seeds, and grains. In-home food preparation techniques can reduce the phytic acid in all of these foods. Simply cooking the food will reduce the phytic acid to some degree.
More effective methods are soaking in an acid medium, lactic acid fermentation, and sprouting. Phytic acid is a strong chelator of important minerals such as calcium, magnesium, iron, and zinc, and can therefore contribute to mineral deficiencies in people whose diets rely on these foods for their mineral intake, such as those in developing countries.
It also acts as an acid, chelating the vitamin niacin, which is basic, causing the condition known as pellagra. In this way, it is an anti-nutrient. For people with a particularly low intake of essential minerals, especially young children and those in developing countries, this effect can be undesirable.
“Probiotic lactobacilli and other species of the endogenous digestive microflora as well, are an important source of the enzyme phytase which catalysis the release of phosphate from phytate and hydrolyses the complexes formed by phytate and metal ions or other cations, rendering them more soluble ultimately improving and facilitating their intestinal absorption.
8. Dissolve proteins by producing protein enzymes, thus loosening multiple peptide bonds so that you can absorb more amino acids into your body. They dissolve four gluten-forming proteins: albumin, globulin, prolamin, and glutalin. They also produce alcohol that dissolves the most stubborn water insoluble protein bonds. These bonds are the reason why so many people have gluten intolerance.
9. Inhibit the growth of bad bacteria by: (1) creating a more acidic environment (2) producing anti-bacterial agents, and (3) absorbing all the B vitamins from their surroundings leaving none for the harmful bacteria.
10. Have most everything needed for optimum nutritional absorption. To absorb calcium, you need magnesium. To absorb magnesium, you need vitamin E, C, etc. Most of these are in the sourdough microorganisms, thus providing optimum absorption.
I have many people share with me that this bread has given them life back. It provides beneficial nutrients that really does a body good. You need the healthy mix of fermentation and slow process to make an excellent bread that gluten intolerant people can eat.
I personally recommend using a sprouted flour. My favorite go-to flour is a sprouted spelt flour. I use it in my Kefir bread and my banana bread too. They are wildly popular, even by those who have intolerances.
If you are plagued by intolerances, there are definitely steps to take to gain your life back. Are you interested in these steps? Click here to talk with me to obtain a plan of attack. Remember you only have one life; it’s up to you to life it fully and abundantly. What are you waiting for?
To your health,
Holistic Health Coach
PS: Have you decided it’s time to take the step to take back your health? Yippee is what I say. Click here and let’s talk! What have you got to lose?