September 30, 2012 - 12:41pm
Some scientific validation for health claims about sourdough bread
So here is a credible scientific study where they start to validate claims that it is possible for sourdough bread to have a reduced glycemic index and may be better tolerated (digestively) by some people with celiac disease. This was dated 2002 but I have never seen this study.
It is a lot to wade through but I am encouraged to see real science used to study this subject.
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I had a conversation with an aquaintance earlier in the year during which she reported suffering Coeliac-type symptoms after eating regular shop-bought breads, but no such symptoms after after eating sourdough. At the time my Googling failed to turn up much background on this phenomenon. Many thanks for posting this link!
Neil
just what I was looking for.
Karin
I read some info about this in "The Art of Baking With Natural Yeast" by Caleb Warnock and Melissa Richardson, I was very curious if anyone visiting TFL had noticed health benefits from switching to sourdough, or wild yeast water baking instead of mass produced store bought bread. I have a friend who, like me, recently read about this too; she is now baking with wild yeast water and reports better digestability.