3-ingredient, gluten-free recipe for homemade sourdough bread that restores good gut bacteria

Many nutrition professionals, do not recommend consumption of various kinds of breads every day.

The reasons are the following:

– Bread can mess up blood glucose levels – most breads consist of Amylopectin-A. It is among the primary parts of starch and associated with our metabolic process. It positions the body in a series of high and low blood glucose. Research study has actually revealed that Amylopectin-A may promote the advancement of insulin-resistance which, over time, can result in diabetes type 2.

– Extremely addicting – bread provides a feeling of bliss, making the individual longs for to eat more of it. This makes it tough to eliminate it from our diet, even if we desire to.

– It is mucus-forming – this could compromise the respiratory system as the airways are being obstructed or blocked.

– It includes gluten – while there is nothing wrong with taking in gluten including whole foods in small amounts, many individuals nowadays are revealing signs of gluten level of sensitivity.

– It makes the stomach work harder- the gluten and starches in bread needs more time and strong acids to be digested. This makes the stomach work overtime and can give rise to many gastrointestinal grievances.

– It has low dietary value – most nutrients are stripped when breads are being made.

– Includes phytates – phytates are plant anti-nutrients that disrupt the absorption of numerous minerals and vitamins.

– It is acid forming – all types of bread are acid forming and need to for that reason be eaten in small amounts.


Is sourdough bread healthy?

Allow the advantages of sourdough bread to address this question.

1. It contains wild yeast and great germs (Lactobacillus)

These two active ingredients of sourdough bread predigest the starches – thus, it lightens the work of the stomach and the digestion system as a whole.

Aside from this benefit, lactobacilli promote the production of lactic acid. This substance stops the unfavorable result of phytates (found in the flour), which is interfering with the absorption of nutrients. For that reason, the individual is guaranteed of taking in all the vitamins, minerals, and healthy aspects in sourdough bread.

At the very same time, lactic acid avoids spikes of blood sugar as it slows down the release of glucose into the bloodstream. It also decreases the glycemic index of the bread; thus, the person is less prone to hyperglycemia or increased blood glucose level.

Lastly, the fermentation process (while making the bread) allows other advantageous bacteria to flourish in the gut. This implies a healthier gut for the sourdough bread enthusiast.

2. It is strained with nutrients

Unlike the commercially ready breads, sourdough bread has vitamins E, B1-B6, B12, niacin, thiamin, folate, riboflavin, iron, selenium, manganese, magnesium, calcium, phosphorus, and potassium – not to mention proteins and fatty acids.

Something that sourdough bread does not have (that the other kinds of bread have) is poisonous preservatives. This is due to the fact that it has its own natural preservative – acetic acid – that inhibits the growth of molds.

3. It is safe for the gluten-intolerant individual

Why? The fermentation process of sourdough bread permits the great bacteria to break down the gluten proteins into percentages. This makes sourdough bread tolerable for gluten-sensitive people.

Research studies and experiments have likewise revealed that this bread does not damage the intestinal tract lining of those delicate to gluten, unlike other breads. There were no reports of medical symptoms for them, too, that typically come with consuming ordinary breads.