What if…?? A Kind Compliment and Something to Think About.

A wonderful patient of mine came in today and asked me a question. “What if I told you that you could eat bread everyday of your life and not gain weight or get sick?”

I just looked at her and smiled. She then added, “You can! That is your Bread, Mary! I do it every day!” First of all, it was a humbling exchange. I thanked her and definitely blushed.

 

 

 

But then I realized it was a lot more. It was a reason to get on this site and write more about why she and me and many others feel this way about fermented, sourdough bread. I mean, I’ve been eating it for years and therefore know this, but for those of us who are gluten free and haven’t touched it, that idea feels some sort of dream.

The reality is that you can eat bread again.

You can eat bread that was made with grain that was grown organically, harvested consciously, milled fresh with its entirety intact (whole grain!).

You can eat bread that was then made with loving hands, that was naturally leavenened, and given the proper time it needed to ferment.

You can eat it and feel satiated, and not feel bloated, nor foggy brained, nor have rashes, nor migraines, nor have crazy stomach pain (like I used to have).

I have written a lot about gluten in the past. And sure, that’s a big part of it ~ reducing gluten protein during the bulk fermentation is a big part of what I stand for. It makes the bread more easily digested.

But what about the bulk being the time when the phytic acid that’s naturally present in all grains transforms into lactic acid during the fermentation process, through the assistance of the lactobaccilus and other healthy bacteria in the starter? Thereby making the natural vitamins and minerals present in the whole grains shine forth, presenting an easier way for the body to digest and assimilate these vitamins and minerals, and in addition reducing the amount of gluten in the bread?

This, in turn, Giving the body vital energy via complex carbohydrates that through fermentation yield a lower glycemic index, bioavailable soluble and insoluble fiber (a welcoming digestive aid), keeping the body full and energized for hours.

MIND-BLOWN? I know, me too.

Let me add that I am not a scientist. I cannot prove the theory on this with a three-tiered study. But I can admit that I have used myself as a case study for many years and the proof is in the sourdough. Many people who have taken my Bread class or another similar one and have “gluten intolerance” or a “wheat allergy” report that they are able to digest sourdough without an inflammatory response. I should add that those with celiac or a severe allergy is another story, and I understand that.

That aside, show some respect for the grain and where it comes from — take a 3 hour class on how to learn an easy sourdough method that you can do in the comfort of your own home, and be present with each bite. It will fill you up, it will satiate you, and no it will not make you sick.

You too can eat this bread everyday! Just like my wonderful patient said! Have you found your favorite fermented spot yet? Have you found your class? I’m proud to say that I’ve been included in a recent LA Times article written by a friend of mine, Amy Halloran. And then subsequently, a few days later The NY Times wrote a great article highlighting more LA Restaurants and Bakers who are putting the “G” back in “GLUTEN,” if you know what I mean! Please check out the articles here and here. And please join me for a Bread class. I don’t think anything brings me more joy than to teach people how to bake a loaf of bread. Ahh, it’s just the best. Being of service and getting to talk ad nauseum about my favorite thing in the world!

If you get, give. If you learn, teach.”

We can always rely on Maya Angelou for jems like that one. So true, right?

Big Love!!

Mary

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