Article Adapted from Naturally Leavened Bread authored by Gihong Wai
- 1. Ideal for Diabetics because it has low Glycaemic Index (GI)
Here’s a little gem of a nutrition nugget for people with diabetes. White bread, as we all know, is the quintessential enemy of good blood sugar control. Along with white potatoes and table sugar, white breads sits at the top of the no-no list.
However, when lactic acid (produced by natural lactobacillius) is added to bread dough, it does two things – changes the flavor to the tangy, delicious bite of naturally leavened bread and mediate the glycaemic impact of all that white wheat flour. Naturally leavened bread is better than ordinary prepared yeasted white bread, and of course a naturally leavened whole grain bread will still rank highest on the health meter and lowest in glycaemic response.
- 2. Beneficial for Candidiasis
It is the fermentation, partly from lactobacillus, that makes eating good quality bread an aid to digetion of all complex carbohydrate foods including other grains, beans and vegetables. It helps restore the functioning of the disgestive tract, resulting in proper assimilation and elimanation. These beneficial bacteria help control candida albicans, whereas baker’s yeast is a pro-candida organism. This is a brown bread that truly is “ the staff of life” as it enhances the whole immune system.
- 3. Ideal for Osteoporosis, Prevention of mineral deficiencies such as Rickets and Anemia (Calcium, Magnesium, Copper, Iron & Zinc) and Bone loss
In the book Nourishing Traditions by Sally Fallon she tells us that , “All grains contain phytic acid – an organic acid in which phosphorous is bound in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption. This is why a diet high in unfermented whole grains may lead to serious mineral deficiencies and bone loss. Soaking allows enzymes, lactobacilli and other helpful organisms to bread down and neutralise phytic acid. As little as seven hours of soaking in warm acidulated wate (sic) will neutralise a large portion of phytic acid in grains.
- 4. Better digestibility
During the process of soaking and fermentation, gluten and other difficult to digest protein are partically broken down into simpler components that are more readily available for absorption. If the fermentation process continues for long enough and the requisite bacteria are present then most if not all of the gluten may be broken down. This would explain why some gluten-intolerant people can digest naturally leavened bread without any symptoms of gluten allergy.
- 5. Suitable for people with wheat allergies
People with allergies to commercially yeasted breads may not have the same sensitivities to naturally leavened whole grain bread. The cause may be either the wheat or/and the yeast. Often, people who are sensitive to yeasted white bread do not react to whole wheat bread. Others, who are sensitive to whole wheat bread, do not react when the leavening used is naturally leavened bread starter.
Adapted from Naturally Leavened Bread authored by Gihong Wai