March 11th, CSB Note
This weeks Share
Polenta Pepita Bread
Last week I found this really interesting article with the title: “Sourdough bread, blood sugar response and diabetes”. The findings in this article are quite stunning and reiterate the fact that naturally fermented bread is much better for us than bread leavened with commercial yeast. The study found that both whole wheat and white bread made with commercial yeast showed high blood sugar spikes. But all bread that used natural fermentation had a slower response, even the bread made with only white flour. The fermentation process changes the structure of the starches in the bread. These changes mean that the starch is digested and absorbed into our bodies slower, resulting in less of a blood sugar spike. Have you ever noticed a difference in how you feel after eating STELLA bread versus yeast leavened bread? Fermentation does so much to our food, but we as a society eat less and less of it. Let’s all eat more fermented foods bring on the pickles, sauerkraut, kimchi and sourdough bread.
A few facts about my new favorite grain: Kamut. It is higher in protein and most minerals than modern wheat. It has especially high amounts of the mineral selenium which is know for its antioxidant capacity. In addition, it has high levels of lipids which give the body more energy than carbohydrates. It’s the perfect grain for anyone looking for a high energy food! Bob’s Red Mill has a Kamut hot cereal which is the best breakfast option once you run out of bread, in my opinion.
Your comment will be posted after it is approved.
Leave a Reply.
I love bread! I will post my weekly bread choices here and anything else bread, grains and fermentation related that I think you might find interesting.