After Oprah’s speech at the Golden Globes last week, I couldn’t help but think about how relatable she is to all of us. Remember her classic line “I love bread”? Oprah expressed a feeling that is undoubtedly true to nearly everyone across the globe. Realistically, who doesn’t love bread?
So why is bread so demonized? Sure, bread should be consumed in moderation, but what is it about bread that made it earn the title of being a “bad food”.
I think today more than ever, it is necessary that we all develop a healthy relationship with food and realize that the real culprit in bread is not the “carbs” that comes along with it; but rather, the ingredients in the bread that should be avoided at all costs.
Rather than eliminating your beloved bread altogether, the superior choice is to upgrade your bread, eliminate your misconceptions about it and consume it guilt-free.
The Bread Problem
In today’s world, bread production has changed dramatically. What used to be considered an art form has now reached massive commercial scale, bringing lower prices, but also increasingly poor quality. Millions suffer from the consequences of this change today. Gluten sensitivity is growing by the second, right along with the gluten-free products to combat it.
However, what if the problem truly lies in the process and the quality of the ingredients used to make the bread and not the bread itself?
Modern day wheat has been stripped of all it’s nutrients, making it virtually worthless to consume.
Today, a majority of bread that you find in the store is produced using genetically engineered wheat, along with added gluten, added yeast and a number of other additives to make it remotely edible. Although these methods have been used to keep up with demand, our bodies have not been able to keep up with these recent “innovations” biologically. For many today, over-processed wheat, emulsifiers, and synthetic additives have posed a serious health problem; and it’s not going away anytime soon.
The Sourdough Solution
Classic Sourdough bread, is a perfect solution for those looking to consume a quality bread that contains minimal ingredients, is easier to digest and tastes delicious. Studies have shown that individuals suffering from diabetes have experienced more stabilized blood sugar levels while consuming sourdough bread. In addition, recent studies have even shown that patients who suffered from Celiac Disease were able to stomach sourdough bread with no adverse reactions or changes in the intestinal lining.
Sourdough bread contains no added yeast or gluten and is made through a slow fermentation process – a traditional method dating back thousands of years. This bread is simply made using flour and water; fermented over a period of days, resulting in the production of naturally occurring wild yeast and good bacteria like lactobacilli. This fermentation process is key to ensuring a nutritious bread that is full of probiotics, key in promoting proper digestion.
So yes, although this bread contains naturally occurring gluten from ancient grains like Spelt wheat, rye, and barley, the effects of this gluten vary drastically when compared to the added gluten present in commercialized bread today.
Organic Opulence’s Pick
When searching for a classic sourdough bread that was locally available, I was fortunate enough to find a local baker who specialized in making sourdough bread. However, one of my favorite options when it comes to quality bread available at the grocery store is Berlin Natural Bakery’s Sourdough Spelt Bread.
This bread is absolutely delicious, consistently available and made from only three simple ingredients:
Whole Grain Spelt Flour (Non-GMO)
… That’s it!
Sourdough bread is the perfect alternative for bread-lovers out there looking to upgrade their guilty pleasure without the fear of “packing on the weight”. In fact, sourdough bread may be exactly what you need to trim down your waistline.
This bread boasts 4 grams of protein & 3 grams of fiber per serving and it is a rich source of nutrients derived from the ancient Spelt grain. For more information on the benefits of Spelt, click here.
For more information regarding the topics discussed in this article, feel free to visit the following resources:
SPELT (TRITICUM AESTIVUM SSP. SPELTA) AS A SOURCE OF BREADMAKING FLOURS AND BRAN NATURALLY ENRICHED IN OLEIC ACID AND MINERALS BUT NOT PHYTIC ACID
A multistrategic approach in the development of sourdough bread targeted towards blood pressure reduction.