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You can't eat bread.... Think again!

chefcristianevents
Jun 8, 2016
3 min read

Today's modern diet is full of so many different foods it can be hard to navigate the beneficial from the not so beneficial. So, today we wanted to take a little of the guess work out of it for you.

So, grains get a bad rap, but what if we told you it wasn't the actual grains that were causing you hardships but instead it was the preparation. In our fast paced world we have took the most important part of preparation out. What is that you ask?

The most essential part of preparing grains is the natural fermentation using naturally occurring lactobacilli and yeast. What is the result?

A delicious and easy digestible sourdough bread!!

And did we mentioned it was packed with numerous other health benefits. (Don't worry, we will list some of those later in this post)

Sourdough, well "real" sourdough", is not made with modernized yeast and it is certainly not a "quick bread". But when made properly and created from a starter it becomes a very traditional way that bread was made thousands of years ago. We have created a starter culture of natural yeast from the air and lactobacilli in unbleached/bromated flour mixed with only pure water.

We then use this starter to create bread that will then ferment and rise slowly. During the coarse of several days this fermentation process helps to promote the growth of more probiotic organisms.

After the dough reaches its full potential we prep it for baking in our brick oven.

This creates a loaf of bread better than anything you can find in the supermarket. And did we mention, we are taking orders? (Call Cristian at 636-448-3121 and he can help you with that!)

Now on to those benefits!!!

( The probiotic microorganisms that are created when fermenting the dough.....)

1. Help you digest and absorb the foods you eat properly. The microflora your gut will gain from eating sourdough keeps you absorbing all the nutrients in the foods you are eating.

2. They are vital in order to maintain a healthy intestinal tract.

3.Provides vitamins B1 through B6 from lactobacillus and vitamins from wild yeast. Wild yeast multiplies aerobically. This is because they have oxygen in them that feeds blood cells instead of cancer cells. Most plant proteins contain gluten, but sourdough microflora has all the amino acids available without the proteins that add gluten! (... if you a gluten sensitive this bread may be your answer!)

4. Sourdough has a unique balance of proteins, fatty acids. cellulose, minerals, and many other nutrients our bodies need.

5. Depletes damaged starch in bread. This means that diabetic people should not get insulin shock.

The misconception is that wheat bread is better than white flour for diabetics. (Although, we do bake using both to satisfy your tastebuds...) The Gylcemic difference between the two is only 1%!!!

6. Offsets the effects of phytic acid. This type of acid robs your body of minerals, thus causing deficiencies. Phytic acid is found within the hulls of nuts, grains, and seeds. Food prep techniques, even simply cooking the food can reduce phytic acids in all of these foods to some degree. But the most effective methods are lactic acid fermentation( our bread-making formula!) , sprouting, and, soaking in an acid medium. The probiotic lactobacilli also formed during these few ways of preparation, are more soluble when consumed these ways, thus improving and facilitating their intestinal absorption.

7. Produces acids. But these acids are good because they break down a remove some of the glutens from the bread. Acids will not allow mold and most bad bacterial growth. Alkaline with high pH allows mold growth and toxins. Mold ferments at a higher pH allowing bad bacterial growth and the secretion of toxins. Not having acids is highly abnormal..... even animals have acid stomachs to kill bad bacteria.

8. They dissolve four gluten-forming proteins: albumin, globulin, prolamin, and glutalin. They also produce alcohol that dissolves stubborn water insoluble protein bonds. These bonds are the reason so many people have gluten intolerance!!

9. Inhibits the growth of bad bacteria.

10. Have close to everything needed for optimum nutritional absorption because of the microorganisms found in sourdough... Yay!!

Well, are you ready to try it out?!!! Call us for a free sample..... (636) 448-3121