SO-UR-DO-UGH

January 23, 2011 Comments Off on SO-UR-DO-UGH

The type of bread that you eat for breakfast can affect how the body responds to food for the rest of the day. Lets take this back to early civilization were people first discovered that soaking grain had nutritional and stimulating affects, but this was before they discovered sourdough or the fermentation technique for baking . In a fraction of time, bread was leavened naturally with airborne spores of sourdough culture. There fore leaving miraculous bread that turns out to be easily digestible.

Sourdough starter is made from water and grain flour, creating the environment and food for microorganisms to perform their magic. Now this seems all fine and dandy however what does it have to do with my health?

– Pre-digesting starches, making the bread more easily digestible

– Lowering insulin response/improving glucose tolerance

– Breaks down gluten easily

A study done at the University of Guelph tested bread tolerance on 10 male subjects who were overweight with ages ranging between 50 to 60 years old. The results showed the best results were after eating sourdough white bread. Even though they ate the bread in the morning the positive responses lasted even when they ate lunch and dinner. “With the sourdough, the subjects’ blood sugar levels were lower for a similar rise in blood insulin.” (Graham) While in the same study the whole-wheat bread caused blood sugar levels to spike and these high levels lasted into lunch.

Here at A Bread Affair we strive to bring you the finest ingredients all made naturally and sourced from local and organic ingredients. We rest assure you that our sourdough is at the utmost quality and hey this study is excellent news to us! It shows that our sourdough is proven to be a health benefit. So put your hands up for SO-UR-DO-UGH!

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