Sourdough and Digestibility with Vanessa Kimbell
Accomplished baker, Vanessa Kimbell wrote a great post on “Sourdough and Digestibility.” I was very interested to read her post because I have people frequently asking me this very same question. In my own family I did some experimentation (with willing, no actually demanding subjects) with the digestibility issue.
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There is diagnosed Celiac, wheat and grain allergies, gluten intolerance and diabetes in my family, all conditions that don’t favor eating bread. You might freak out to know that I have wheat and grain allergies myself. I got tested because of some physical issues I was having. However, after I made sure I eat only the long fermented sourdough, much like Vanessa talks about in her post, my physical problems ( joint and gut issues and psoriasis have all but disappeared.
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So my family members with problems pestered me to make some of the long fermented sourdough breads for them. I did and even though the person with Celiac disease cannot even be part of such a trial, the people with the allergies, gluten intolerance and diabetes have all found a favorable impact on their health by eating real sourdough (long fermented). They are the same people who might also do well if they tried ancient grains like Farro, Kamut, Einkorn, Spelt, Emmer and others.
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My family member with gluten intolerance could tell right away that real sourdough was okay to eat because any other bread sent him running for the bathroom pretty quickly. He was happy to finally be able to eat some real bread. My family member with diabetes monitors his blood sugar levels daily and found that regular (not large) amounts of real sourdough bread did not raise his blood sugar at all.
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This post obviously needs a disclaimer that you should be under the care of your physician if you are going to experiment with your diet and health.
So without further ado here is Vanessa’s superb blog post:
http://sustainablefoodtrust.org/articles/sourdough-and-digestibility/
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Weigh in with your comments below, do you have issues with gluten or allergies? Do you know people with diabetes that can eat real sourdough? What has been your experience? Can you post any links to some sites that help with this issue?
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