BREAD
Whole grain bread is traditionally eaten in the West, Middle East, and South Asia. Unleavened or sourdough bread is preferable to yeasted breads or breads containing sweeteners, baking soda, and other additives. See Peace, Prostate Cancer, Sesame, War, Wheat.
• Sourdough Fermentation Increases Nutrition of Bread - In a study comparing the effects of sourdough bread with wholemeal bread, researchers reported that sourdough bread significantly lowered serum glucose and insulin responses and gave greater satisfaction than the other bread. “It is concluded that sourdough baking and other fermentation processes may improve the nutritional features of starch,” the researchers concluded.
Source: H. G. Liljeberg, et al., “Sourdough Fermentation or Addition of Organic Acids or Corresponding Salts to Bread Improves Nutritional Properties of Starch in Healthy Humans,” Journal of Nutrition 125 (6)1503-11, 1995.
• Diet Protected Jews During the Exodus - Unleavened bread may have helped the Jewish people survive a plague that killed many Egyptians and their livestock, according to two medical researchers. Saccharomyces, a toxic yeast, is believed to have been transmitted in yeasted bread. By eating unleavened bread that did not harbor this potentially deadly mold, the Jews escaped the plague and prepared themselves to escape from Egypt during the Exodus.
Source: John Bladwin and John S. Marr, M.D., “Ancient Scroll Carries Clue to Deadly Mold,” New York Times, August 1, 1997.
Tags: bread, fermentation, sourdough