The secrets of healthy bread that breaks the rules

In a world where processed foods are abundant, low-ingredient bread offers a back-to-basics approach, where food is as pure and simple as possible. There are several reasons why low-ingredient bread is considered healthier:

• Lack of additives and preservatives
  Low-ingredient breads generally do not include industrial additives, preservatives, artificial sweeteners, or other enhancements found in processed breads. These substances can be harmful to health if consumed in large quantities over time.

• Rich in nutrients
  Bread made with a small number of high-quality ingredients tends to be richer in nutrients. For example, bread made with whole wheat flour, water, salt, and yeast or sourdough can contain more fiber, vitamins, and minerals than bread made with processed and enriched ingredients.

• Less added sugars
  Breads with few ingredients usually contain less or no added sugars, unlike processed breads which often contain high amounts of added sugars to improve taste and texture.

• Contribution to healthy digestion
  The higher dietary fiber in wholemeal bread and the lack of preservatives and unnecessary additives contribute to healthy digestion and the prevention of problems such as constipation and gastrointestinal inflammation.

• Long-term health support
  Eating foods with natural, minimal ingredients contributes to long-term health by reducing exposure to harmful substances and industrial additives, as well as by providing a higher supply of essential nutrients.

Bread with fewer ingredients offers a healthier and more natural approach to nutrition. It promotes the consumption of food without unnecessary additives, while maintaining high nutritional values ​​and supporting overall health. Choosing such bread is part of a conscious and healthy lifestyle, which respects both the body and the environment.

Sourdough bread , also known as sourdough, is a type of bread that does not use commercial yeast for fermentation but rather a naturally leavening mixture of flour and water. The longer fermentation process allows the enzymes to break down the gluten, making the bread easier to digest and often more accessible to people with gluten sensitivity (not to be confused with celiac disease, where any amount of gluten can be harmful).

Nutritional values

Sourdough bread offers several nutritional advantages compared to bread prepared with commercial yeast:

1. Complex carbohydrates: The longer fermentation process allows oxidants to break down some of the sugars in the flour, leading to a lower glycemic index of the bread. This may be beneficial for people with diabetes or those trying to control their blood sugar levels.
2. More available minerals: The lactic acid produced during the fermentation process may promote the bioavailability of minerals such as magnesium, phosphorus, and iron by neutralizing phytates that can interfere with their absorption.
3. Probiotics and prebiotics: Although most probiotic bacteria do not survive the baking process, the remaining lactic acid and fiber can support healthy intestinal flora.
4. Organic acids: The lactic acid and other organic acids created during the fermentation process may help improve digestion and help prevent the growth of pathogenic bacteria.

Long-term impact

Eating sourdough bread may bring long-term health benefits, mainly due to its positive effect on the digestive system and reduced risk of chronic diseases:

1. Improving intestinal health: Supporting intestinal flora may improve gut health and reduce the risk of inflammatory conditions and autoimmune diseases.
2. Weight Management: The complex carbohydrates and prolonged feeling of satiety may help with weight management and prevent unhealthy weight gain.
3. Reducing the risk of chronic diseases: The ability to control blood sugar levels and reduce inflammation may reduce the risk of cardiovascular disease.

In conclusion

Sourdough bread offers significant nutritional and health benefits compared to bread containing commercial yeast. It may be more digestive friendly, support gut health, and help reduce the risk of chronic disease. Of course, it's important to remember that eating bread, like anything in your diet, should be part of a balanced, healthy lifestyle.