Bread often gets a bad rap these days, especially with all the talk about low-carb and Keto diets. But not all breads are created equal!
Even though many breads, including whole grain varieties, contain gluten which can contribute to inflammation and spike blood sugar levels, there’s a healthier, delicious option that’s been around for ages—sourdough bread.
Unlike typical breads and even gluten-free varieties that may use highly refined grains, sourdough is crafted through a natural fermentation process. This not only makes it easier to digest but also helps prevent those unwanted blood sugar spikes. Plus, the fermentation breaks down gluten better than in regular breads, making it gentler on the gut.
Sourdough isn’t just a modern trend; it’s one of the oldest forms of bread baking, going back to ancient Egypt around 1500 BC. It’s still beloved across the Mediterranean, the Middle East, and even in San Francisco in the United States.
Traditional sourdough uses a “starter” of wild yeast and lactic acid bacteria instead of commercial baker’s yeast. This starter ferments the sugars in the dough, transforming it into a loaf that’s packed with nutrients and easier on your stomach. It’s particularly beneficial because it reduces phytic acid, which can bind minerals and make them less available to your body. This means more nutrition in every slice!
Even if you’re sensitive to gluten, you might find sourdough more tolerable. The fermentation process helps to break down the gluten proteins, potentially allowing those with sensitivities to enjoy bread without discomfort. However, if you have celiac disease, you’ll want to stick with gluten-free options.
Sourdough also has a leg up when it comes to controlling blood sugar levels. Surprising as it might sound, it’s better than even whole wheat bread in this regard, thanks to the fermentation altering the carbohydrates.
The #1 WORST bread (Avoid)
You’ve heard whole grains are good for your health…
But here’s what the BIG food manufacturers don’t want you to know:
Whole wheat bread contains a hidden substance linked to serious health problems…
Including digestive distress, low energy, achy joints, brain fog, and even weight gain.
No, it’s not carbs or sugar…
It’s a non-digestible protein which acts like GLUE and attracts “sticky” fat inside your gut.
Even worse? It’s not just hiding in wheat bread…
This protein is lurking in countless so-called “healthy” foods — including many fruits and vegetables.
But the good news is, you CAN help fight the effects of this substance…
And enjoy SOARING energy levels… SMOOTHER digestion… a YOUNGER-feeling body… and a SLIMMER waistline.
All the info is in this video presentation by Dr. Steven Gundry, one of the world’s top cardiothoracic surgeons.
According to Dr. Gundry, it’s unbelievably easy to avoid the harmful effects of this substance…
And it doesn’t involve any crazy diets or cutting out your favorite foods.
“Just do this ONE thing every day, right before you eat,” says Dr. Gundry. “And I can almost guarantee you’ll feel a difference.”
