Why are naturally fermented products “healthier?”

Not all sourdough is created equal. There is often a huge difference between what is labelled as “sourdough” in the store, and proper bread made with a natural fermentation process.  

Properly fermented bread can offer improved digestibility through gluten reduction and phytate removal, enhanced nutrient absorption, lower blood sugar level and provide prebiotics to feed healthy gut flora. 

Modern living exposes out gut to a lot of punishment.

Even for non-celiacs, your ‘inner skin’ works hard to digest and deal with the mountains of things we ingest and, as a consequence, can easily become damaged. Alcohol, antibiotics, caffeinated drinks, fried foods and painkillers, as well as food allergens, are the most common culprits.

Add to this the chemicals and industrial processing agents used in the making of mainstream bread and you have a perfectly justifiable recipe for intolerance.

The result is that the digestive tract becomes more permeable and undigested food proteins enter the bloodstream. Then your immune system attacks the gate crasher.

Eating properly fermented bread products, made without industrial ingredients, can be part of the solution to help building a strong and healthy gut.

We continually read and research further into the question of health benefits digestibility as more studies are done and more information is published. We will share interesting things we uncover with our customers.