Bread or No Bread: How good is it for us?
Bread has been a staple of the human diet for thousands of years.
So many controversial theories today.
So, is it good or bad for health?
Let’s dive in!
There are many types of bread. Some are a bad idea, while others are beneficial. Manna bread, sprouted breads and artesian breads make it to the top of the list.
I’m sure you have heard enough anti-bread propaganda, here are some of the benefits to balance it out!
Did you know, that:
Fermentation helps and provides benefits:
The long fermentation process of artesian breads breaks down gluten, so those who report sensitivity to commercial bread will find that eating sourdough is a much more pleasurable experience.
Good bacteria for the gut:
The bacteria and yeast involved in making a sourdough loaf create a high diversity of probiotics. Eating sourdough equips your body with beneficial probiotics in the same way that sauerkraut or yoghurt does.
It’s low GI:
With all the processes involved the end result is a bread with a low GI.
natural plant enzymes.
Some breads, like Manna breads ( essene bread) are made from germinated seeds and dried at low temperatures, so that all beneficial enzymes are preserved.
Nutrient density and absorption:
Germinated grains and long fermentation processes substantially improve the absorption of important micronutrients like calcium, magnesium, iron, copper, or zinc, which are found in these breads. It also has higher concentrations of vitamins, like vitamin C, B, and E.
What do you do think? Breads: good or bad for you?
Random Q: how many of you tried manna breads? Do you know what I am referring to?
Those “wet, hard to cut” loaves?