Why Sourdough Bread Might Be Your Gut’s Best Friend

In our previous article, we discussed how carbohydrates + gluten + industrial yeast = thriving gut fungi, bloating, gas, and numerous health issues from head to toe. In this article, we delve deeper into the topic.

Over the past century, the development of yeast industries has greatly accelerated the bread-rising process, unlike in the past where sourdough was used (homemade dough and water).

(The difference between dry and fresh yeast, which you buy in stores, is the addition of different substances to dry yeast. These are deemed unnecessary for our health.)

Sourdough is created by mixing flour and water over several days until a bubbly, tangy mixture forms. This mixture ferments due to airborne yeast. It's a process that takes about a week (see the recipe in my book, "The Secrets of Nutrition"). In sourdough bread, the natural yeast multiplies more slowly along with bacterial fermentation, which breaks down carbohydrates (sugars) and gluten, releasing more nutrients into the dough. This enhances both flavor and tanginess. On the other hand, using industrial yeast speeds up the aeration process (bubbles) but doesn't allow for proper bacterial fermentation even though the bread is ready to eat. Sourdough bread is easier to digest, continuing to nourish the body, unlike bread with industrial yeast, which can be hard to process. Experts claim that most gluten sensitivities (grain protein issues) and digestive problems occur in people who consume bread made with industrial yeast. Try it yourself. Switch to whole-grain bread with sourdough, ideally made from spelt or rye. Nowadays, breads made solely from spelt or rye flour with sourdough are sold in health food stores and quality bakeries—I highly recommend them!

It's important to note that yeast is essential and has a crucial role in making bread rise. Whole grains are rich in minerals and bran (fiber), but they also contain phytic acid, which prevents essential minerals from being absorbed by the body. However, yeast can break down phytic acid, making the minerals more available to the body. Therefore, it's advisable to consume bread with proper yeast (sourdough), promoting better health and higher mineral absorption.

Healthy bread is whole, heavy, coarse, and firm.

If the bread is airy, light, and spongy—you can deduce how it was leavened...

For booking home workshops with the naturopathRuth Liat Paltz (free of charge), call 073-2221290