Press @ 大家健康 Long Life Magazine Nov 2009 issue

Some Good Reasons for Choosing Yeast-Free Sourdough Bread

Ideal for Diabetics because it has low Glycaemic Index (GI) 

Here’s a little gem of a nutrition nugget for people with diabetes. White bread, as we all know, is the quintessential enemy of good blood sugar control. Along with white potatoes and table sugar, white bread sits at the top of the no-no list. However, when lactic acid (produced by natural lactobacillus) is added to bread dough, it does two things –– changes the flavor to the tangy, delicious bite of naturally leavened bread and mediate the glycaemic impact of all that white wheat flour. Naturally leavened white bread is better than ordinary prepared yeasted white bread , and of course a naturally leavened whole grain bread will still rank highest on the health meter and lowest in glycaemic response. 

Beneficial for Candidiasis

It’s the fermentation, partly from lactobacillus, that makes eating good quality bread an aid to digestion of all complex carbohydrate foods including other grains, beans, and

vegetables. It helps restore the functioning of the digestive tract, resulting in proper assimilation and elimination. These beneficial bacteria help control candida albicans, whereas baker’s yeast is a pro-candida organism. This is a brown bread that truly is "the staff of life" as it enhances the whole immune system.

Ideal for Osteoporosis.

 Prevention of mineral deficiencies such as Rickets and Anemia (Calcium, Magnesium, Copper, Iron & Zinc) and bone loss.

In the book Nourishing Traditions by Sally Fallon she tells us that: "All grains contain phytic acid (an organic acid in which phosphorous is bound) in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption. This is why a diet high in unfermented whole grains may lead to serious mineral deficiencies and bone loss. Soaking allows enzymes, Lactobacilli and other helpful organisms to break down and neutralise phytic acid. As little as seven hours of soaking in warm acidulated water (sic) will neutralise a large portion of phytic acid in grains.

Better Digestibility

During the process of soaking and fermenting, gluten and other difficult-to-digest proteins are partially broken down into simpler components that are more readily available for absorption. If the fermentation process continues for long enough and the requisite bacteria are present then most if not all of the gluten may be broken down. This would explain why some gluten-intolerant people can digest naturally leavened bread without any symptoms of gluten allergy.

Suitable for  people with wheat allergies

People with allergies to commercially yeasted breads may not have the same sensitivities to naturally leavened whole grain bread. The cause may be either the wheat and/or the yeast. Often, people who are sensitive to yeasted white bread do not react to whole wheat bread. Others, who are sensitive to whole wheat bread, do not react when the leavening used is natural sourdough starter.

Modern Breads as a Potential Cause of Cancer

You may be surprised to learn that conventionally yeasted breads have been linked to cancer. True sourdough bread is naturally fermented. It is yeast free and requires several hours to rise before baking. In contrast, conventionally yeasted bread uses a high concentration of an isolated yeast strain to make bread rise within minutes. In an article, published in 1984 in East-West Journal, Ronald Kotsch describes why conventionally yeasted bread contributes to disease.

"In (conventional) yeast fermentation, the starch cells of the bread actually explode. The patterns they form are identical to those of cancer cells. According to French researcher Jean Claude Vincent, the bio-electrical energy of the dough also is identical to that of cancer cells."

German and Swiss researchers concur with Vincent that this fast-acting yeast sends an electrical message to the body for the cells to mimic this exploding replication. This is cancer. Beyond these facts, sourdough bread may win you over by its taste alone. It is wonderful, chewy, old-world bread.

A True Health Bread

Bread was first leavened by the Egyptians around 2300 BC.  They discovered that a mixture of flour and water left uncovered for several days bubbled and expanded. If mixed into unleavened dough and allowed to stand for a few hours before baking, it yields light sweet bread. This kind of natural leavening remained the basis of Western bread baking until the 20th century when bread made from commercially prepared yeast was introduced.

            Naturally leavened breads rise over time (6 to 8 hours) by the action of wild yeast spores drawn into the sourdough starter from the air. Mixing the starter with more flour and water and a little salt forms bread dough. In addition to being naturally leavened, home-baked naturally leavened breads offer other nutritional benefits because it contains only the highest quality ingredients. 

for more and better understanding, you can also visit http://www.ranprieur.com/readings/natleavbread.html

Of all forms of leavening, Naturally Leavened Bread (sourdough) is the healthiest, most natural, and best tasting. Commercial yeast has been chosen and bred for speed and force of rising, at the expense of everything else, just like purebred dogs that have lost intelligence and health to gain fashionable appearance, or cows that produce more and more milk of lower quality and greater toxicity.

            Commercial yeast is a single kind of organism that belches a lot of gas really fast and transforms grain into something that's even less good for you. Sourdough is two organisms, wild yeast and bacteria, in symbiosis. Together they transform the grain to make it more healthful, more digestible, and also resistant to getting moldy or stale. Many people with wheat allergies or "yeast" allergies have no problem eating real sourdough.

 

Meet Our Chef

As a founder, Nutritionist Wai Bsc. (Hons) Nutritionist is our leading chef in kitchen, bring along his qualification and knowledge in nutritional science to the table. Baking has always been his passions, personal interest and now his lifetime career. His insistence on only the best tasting, healthiest and most natural creates dynamic menus to our guests.

Our Story...

 

Nutritionist's Bakery is founded by our in-house certified nutritionist whom like to share his personal interest and passions in baking. We are specialize in baking yeast-free/naturally leavened bread/sourdough bread as this is the best health bread created by mankind when Egyptians invented bread 2300BC. Health benefits and nutritional value is our main consideration in producing our baking goods as customers' health and satisfaction always come first. Everything is made from scratch using fresh, natural and premium ingredients such as unbleached whole grain flour, pure butter, coconut oil and etc. We do not use any additives such as artificial coloring, flavoring, bread improver, and bread softener in all our baking goods. Furthermore, we also do not use hydrogenated vegetable oil (HVO) such as vegetable shortening and margarine in our preparations.

"Best tasting, Healthiest & Most natural"