About ten years ago I went to a class on “How to Make Sourdough Bread.” My daughter had gluten intolerance and we found that she could eat sprouted bread without the side effects created by regular bread. I had heard that sourdough bread achieved similar results to the sprouted bread, and I wanted to try it. What I learned shocked me. The man teaching the class explained that the process of making sourdough was an ancient art and one that had many benefits that we are unaware of today. Why do so many of us struggle with gluten today? There are all kinds of books and websites dedicated to gluten-free living, and rightfully so, because the bread we have today is very different from the bread we ate for hundreds of years. But why is gluten intolerance an epidemic in this day and age? What has changed?
“Our own physical body possesses a wisdom which we who inhabit the body lack. We give it orders which make no sense.”~ Henry Miller
History of Bread
New methods harm the gut
In their efforts to increase profits and speed up the bread making process, bakers began using new techniques that took only three hours to make a loaf of bread – and now can even take only one hour. They used the new instant yeasts which made the old way of making bread (using cultures and fermentation that not only help to preserve food but also increase the nutrients available for our bodies) unnecessary.
During the making of sourdough bread, complex carbohydrates are broken down into more digestible simple sugars, and protein is broken down into amino acids. Enzymes develop during rising. These enzymes are not lost while baking since the center of the loaf remains at a lower temperature than the crust. This fermentation, partly from lactobacillus, also allows for a bread that is lower on the glycemic index, thus making it better for those with blood sugar issues. The fermentation also helps restore the functioning of the digestive tract resulting in proper assimilation and elimination.
Chemicals sprayed on wheat
There is a common process that is happening to our wheat before harvesting. According to farmers who grow wheat, applying the herbicide Roundup (glyphosate) just prior to harvest is commonplace among farmers who grow wheat crops. The manufacturer of Roundup, Monsanto, claims that application to plants at over 30% kernel moisture results in Roundup uptake by the plant into the kernels. This allows the Farmers to harvest their wheat earlier since the wheat plant will be killed off by the roundup. These changes in our bread have had devastating effects on our gut. I believe that along with the chemicals, soil depletion, and the loss of fermentation and probiotic foods that heal and protect our bodies, our diets are wreaking havoc on our guts. This, in turn, is causing a rise in all kinds of food allergies. Our diets are a dim reflection of the nutrient-dense whole foods we used to eat years ago. Pharmaceuticals are the norm and not the exception, and food allergies and gut issues are rampant along with a host of other health issues. The average consumer is unaware of these changes in our food supply and then labels gluten and bread as the enemy when they don’t realize the culprit is the dramatic changes in the actual process of making bread today.
Gluten Intolerance and Sourdough
Ferment it for 7 hours or longer
Try an Ancient Wheat
Those who are severely gluten intolerant might want to try an ancient wheat such as Einkorn flour. Einkorn wheat is the most ancient species of wheat. All wheat that we consume today is descended from Einkorn wheat which has about 14 chromosomes as compared to other wheats which have 28-42. This is important since some studies show that ancient wheat, with its fewer chromosomes, has lower levels of gliadins. Gliadins are proteins that can cause sensitivities in those who struggle with gluten. Einkorn does not contain this troublesome D genome, only the A genome, and most testing for gluten intolerance is based on the D genome. And while einkorn does contain gluten, it is a different type of gluten and allows for easier digestion and nutrient absorption. It is also delicious and one of my favorite sourdough breads that I make and eat each week.
You can find out more about Einkorn Sourdough Bread here: Click here
“The Most Powerful Story a Person Can Tell is the Story They Tell With Their Lives”~ Tom Shadyac