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DIALYSISCHIC1
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I'm going to start making my own bread

Wednesday, August 09, 2017


I've determined there is something going on with my digestive system. My tummy rumbles all the time. Discovered today that eating a antacid stops it. Upon further research I've determined that maybe wheat might be the problem. I may have an intolerance. I'm starting a batch of sour dough starter as we speak. Research, often linked with IBS, indicates that the principal storage of phosphorus in seeds is found in the bran part of wheat and is called phytic acid can be a cause for digestive discomfort and bloating. In humans, and animals with one stomach, this phytic acid inhibits enzymes which are needed for the breakdown of proteins and starch in the stomach. It is this lack of enzymes which results in digestive difficulties. Ironically, commercially produced whole grain bread, generally perceived as “healthy,” is often the worst thing a person with a wheat intolerance should eat. Luckily we have an ally, sourdough.  The wild yeast and lactobacillus in the leaven neutralise the phytic acid as the bread proves through the acidification of the dough. This prevents the effects of the phytic acid and makes the bread easier for us to digest. These phytic acid molecules bind with other minerals, such as calcium, magnesium, iron and zinc, which make these important nutrients unavailable to us. Long slow fermentation of wheat can reduce phytates by up to 90%. There is an interesting study that  compares the effects of different leavens (yeast, sourdough, and a mixture of both) on phytic acid degradation which assessed the repercussions of phytic acid breakdown on phosphorus and magnesium solubility during bread-making, that showed Sourdough fermentation was much more efficient than yeast fermentation in reducing the phytate content in whole wheat bread (-62 and -38%, respectively). The lactic acid bacteria present in sourdough enhanced acidification, which lead  to increased magnesium and phosphorus solubility. Simply put the phytase enzymes released by the yeasts as the dough acidifies effectively pre-digests the flour, which releases the micronutrients and in turn reduces bloating and digestive discomfort. Sourdough bread also takes longer to digest; studies have shown that rye flour added to sourdough can help regulate blood sugar levels which helps ward off diabetes. I shall let you know how my experiment works out 😊
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Member Comments About This Blog Post
  • PRAIRIEOMA
    Maybe you can open a bakery! Yes bread, can be good! We know, right! How did it come out?
    765 days ago
  • I.M.MAGIC
    I still buy store bread, occasionally, but I read labels and stick to the simpler recipes, usually from the bakery... I had not realized that about sourdough, thanks for the research info!
    My sister has been quite successful with sourdough, but I have not been able to keep the culture alive. Just don't have her touch, I guess. She's always been the baker in the family, wins blue ribbons at the county fair for her breads and cookies and canning. Our brother calls her Betty Crocker! LOL

    I have arthritis in my hands now, and my budget does not include the luxury of a bread machine so I'll stick to quick-breads like biscuits or cornbread...but I'm happy that someone can do this! Hope you can find the "PERFECT" recipe... maybe I'll work on adaptation of a regular bread recipe to see what I can come up with~ between doctor appointments! LOL
    Got another lab test this morning,..


    859 days ago
  • DIALYSISCHIC1
    @ROSES4BEAUTY Those things can happen. The other day when I made my sunflower bread..it rose to much and ran out of the pan. What a mess! Now the recipe asked for one amount of active dry yeast and another when using instant yeast. That was a first.
    901 days ago
  • ROSES4BEAUTY
    I made some bread in my bread making machine and was so mad because it did not rise! It should have the yeast I bought was no more than four months old and in the frig. Yeast , I guess was no good ‘
    901 days ago
  • no profile photo CD16401498
    I was stopping by to thank you for your comment on the Community Feed and saw your blog so now I am curious: did making your own bread help you? And also, do you use a bread making machine? I have been thinking about making my own bread for a long time but I am not the greatest of cooks. emoticon So a bread machine would be for me. Anyway, I am curious to see if this has helped since I may have similar issues. emoticon

    Chelsea
    913 days ago
  • DIALYSISCHIC1
    This is my favorite recipe so far: https://www.google.com/amp/ww
    w.food.com/amp/recipe/german-co
    untry-style-sourdough-rye-bread
    -with-caraway-seeds-263071
    942 days ago
  • no profile photo CD3409143
    Used to do that but our breadmaker broke
    946 days ago
  • PROVERBS31JULIA
    Phytic acid is a common issue as it is on seeds of all sorts. The phytic acid is the reason why we soak beans in water overnight and pour it out and rinse off with clean water. It helps reduce the gassiness resulting from eating beans etc. I don't remember anything specifically about the sourdough but I wouldn't be surprised because the fermentation process in other foods (kombucha, kefir, yogurt, veggies, beer, wine, soy/tempeh/miso etc), the fermentation process is also breaking down sugars - a starch ... so I wouldn't be surprise it's also breaking down the phytic acid. I love sourdough but have never messed with trying to keep one going. "Lettuce" know how it works out for you!
    946 days ago
  • DIALYSISCHIC1
    I've just ordered some artisan and some rye flour. Ready for a new phase in sour dough bread making. Also ordered a bread slicer as I never get my slices thin enough.
    952 days ago
  • DIALYSISCHIC1
    My sour dough starter was finally ready. I baked a load in my bread maker last night. It came out great. The entire house smelled like freshly baked bread at 6 am and woke me up. I loved it! Mmm. Will keep you posted on how it affects my body.
    958 days ago
  • DIALYSISCHIC1
    Day 3 of making the sour dough starter 😊
    Maybe by Sunday I can make bread ..keeping my fingers crossed.
    962 days ago
  • AMBLEEBEAR2152
    Interesting. I have been staying away from sugar and gluten because they seem to make my joints ache. Instead I have been eating manna bread which consists of sprouted grains. Sprouting seems to change how the grain affects my system. The one manna bread that doesn't seem to agree with me is the rye one--not sure why. I had read that rye could help regulate blood sugars so thought I'd try it. I will have to try some sourdough bread and see what the effect--if any--is. Not sure how my system would react to flour at this point. But I used to love crusty sourdough bread! Thanks for posting this--food for thought!
    962 days ago
  • RHOOK20047
    Good luck! Good research!

    964 days ago
  • PLCHAPPELL
    Looking forward to the updates.
    964 days ago
  • no profile photo RBVRE565
    Good luck
    964 days ago
  • KESTRYLL
    Good luck
    964 days ago
  • MOTIVATED36732
    Great idea. Look forward to the update.
    964 days ago
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