Visit any supermarket or restaurant today and it’s clear the variety and popularity of gluten-free foods continues to grow.
The reason is simple: for some of us, such as those with celiac disease, eating anything with gluten – most commonly found in bread – can be fatal. And for many others with varying degrees of gluten intolerance, consuming it can lead to mild or even severe discomfort.
Why is gluten becoming such an issue now? It’s not that we have changed, but our bread has.
Until the 1950s, bread making was a very slow process. The dough was given enough time to ferment, which eliminated most of the phytic acid that makes gluten painful for those with an intolerance to digest. Much of today’s bread, with instant yeasts and fast preparation, is loaded with phytic acid that can wreak havoc on the digestive tract.
But, for many, not sourdough.
Sourdough uses wild yeast and contains lactobacillus bacteria that make bread easier to digest in several ways.
- Preparation takes longer, enough for phytic acid to be removed and gluten itself to be broken down into easily-digestible amino acids.
- The bacteria produce more lactic acid than found in other forms of bread, aiding in digestion and mineral absorption.
- Baking sourdough produces a bread with a lower glycemic index than industrial white loaves.
Studies have shown that many people with gluten intolerance can safely and comfortably consume sourdough. If you want to enjoy bread as part of your diet, but don’t want to experience the pain and discomfort of gluten intolerance, give sourdough a try. It may just what your body needed.
Daryl Cooper, Portfolio Manager, Cooper Schneider Financial, at 306.343.3255.