Sourdough Bread for a Gluten Free Diet-a Better Source of Minerals and Potentially
Better Tolerated by Persons with Wheat-Related Health Problems
Choose sourdough for the best nutrition among commercially
baked breads, suggests a study published in the journal Nutrition.
This animal study compared mineral absorption from different
breads: reconstituted whole wheat flour (white flour plus bran, a
typical formulation), yeast bread and sourdough bread. Of all
three breads, not only was the content of phytate, which prevents
absorption of calcium, lower in sourdough, but the absorption of
iron, zinc, and copper was enhanced. Another study, published in
Applied and Environmental Microbiology showed that
sourdough bread fermented with the help of selected Lactobacilli,
nontoxic flours, and a long fermentation time was fairly well
tolerated by a group of 17 persons previously diagnosed with
celiac disease. Although the purpose of this study was to help
develop a prototype wheat bread product that might be tolerated
by persons with wheat sensitivity, the results of this study seem
promising for future attempts to prepare wheat in a natural way
that may improve its teroperability.
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