Bread is could potentially become a person’s enemy when it comes to nutrition, experts confirm. Moreover, there are various types of breads that nutritional professionals suggest we should indefinitely remove from the consumption list.
Oftentimes, bread can interfere with the blood sugar levels in the body, due to its high content of Amylopectin-A. This compound is found in starch and can ‘play’ around with the blood glucose oscillations in the organism.
Actually, Amylopectin-A usually triggers insulin-resistance which can easily result in type 2 diabetes occurrence. Bread can turn into an addiction pretty fast- it creates a sense of thrill, encouraging the person to eat more than necessary.
Plus, bread tends to create body mucus and, thus, affect the respiratory system negatively. Breads contain lots of gluten that causes irritations and allergies in some people, which can lead to serious health issues further on.
Processing the bread intake can become a rather complicated activity, since the organism needs extra acids and time to digest it properly. This puts heavy burden on the stomach, which end in digestion tract problems.
The worst part about breads, however, is the fact that they possess no or little actual nutritional value, which makes its consumption pointless.
Even more so, bread can obstruct the absorption of vitamins and minerals, due to its large phytates – phytates content.
Having known all of this, healthy bread options are also put under the watchful eye of nutritionists, including the very popular sourdough bread.
Sourdough bread benefits
- Sourdough bread is rich in wild yeast and good bacteria (Lactobacillus)
Due to these two main components, the sourdough bread is extremely beneficial for the body. Also, starches found in bread are processed way before the bread becomes a final product, helping the stomach digest it promptly and adequately.
Then there are the lactobacilli, which enhance the production of lactic acid tremendously.
Due to their existence, the side effects from phytates (found in the flour), is diminished. This means that all relevant vitamins and minerals can find their way to the body with ease.
Furthermore, lactic acid won’t disturb the blood glucose escalations, hence glycemic index reduction occurs.
Ultimately, the fermentation process will allow the beneficial bacteria to remain and act within the stomach.
- It is packed with nutrients
Sourdough bread offers high contents of important vitamins and compounds, such as vitamins E, B1-B6, B12, niacin, thiamin, folate, riboflavin, iron, selenium, manganese, magnesium, calcium, phosphorus, and potassium, plus the extra content of proteins and fatty acids.
Most importantly, sourdough bread is toxin-free and preservative-free as well.
- It is recommended for gluten-intolerant individuals
By consuming sourdough bread, the good bacteria thrive and it can dispose of gluten proteins with ease. This means that even gluten-intolerant individuals are safe to consume the bread.
Also, the bread does not irritate the intestines, which often happens when gluten from other breads begins to act.