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The Truth About Sourdough | Not Healthier!
The Truth About Sourdough | Not Healthier!
#Truth #Sourdough #Healthier
“Novita Listyani”
In this video, we’re going to break down the halo of sourdough. When people describe sourdough, they frequently talk about how good and healthy it is, but while sourdough’s functional benefits for bread quality are confirmed, its benefits for health have yet to be clearly established in actual…
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Unless I missed it in this video, this video might be missing the elephant in the room: In the US the choices an average person has is sandwich bread and buns, filled with other ingredients and isn't as healthy as traditional bread, "french bread" that isn't real french bread and like the sandwich bread is loaded up with junk, and sourdough bread, the only traditional bread the average American can buy, and therefore the healthiest bread they can buy. It's not that sourdough bread is healthier, it's that the alternatives are unhealthy. Living in Europe, this is another story.
kak listiyani bolehkah request? , kalau boleh mau dibuatkan video roti sisir. Terima kasih, aku sudah coba yang donat bunga sangat enak,
I appreciate this video, and all the work put in that helps us further our personal research in the products we make. Still, no matter how many different studies come out I still believe that if your having issues with food you need to start an elimination diet and slowly introduce other foods to see what works and what doesn’t. Our bodies are not the same, and it will tell you what it needs. I believe nutrition should be looked at from this whole system holistic approach. Find out what your body needs, and what it rejects and you will be in good shape.
studies show what they are seeking for
We don’t need studies to know the treat
They will never allow healthy things, including healthy foods, freshly home milled flour, including sourdough to appear healthy or good for us because the only way they can keep us controlled is with toxic foods and pharmaceuticals that eventually put us in our grave.
Facing to this type of "scientific study" two questions: Who financed them, what methodology?
I enjoy the qualities of sourdough breads. I've never heard it called healthier, but thanks for debunking any such claim. Now, I'll be prepared if I ever come across one.
well designed trials are unlikely to ever be done …no money in it…
Question, what bread do you eat ?
Thank you!!
I haven't read the study yet, but something I will keep in mind while reading it is that the study was funded in part by an industrial yeast products manufacturer.
That’s an amazing video. Well done! I learn a lot from your videos. Nice review of the scientific literature about the topic. Thanks for sharing this!
The reason why bread made with baker's yeast is often not digested is simply because too much is used making it act for too short a time both by companies and people who make bread at home (using a lot of baker's yeast make the bread puff up really fast… with sourdough it will still be slow even at 30%). This is of course not so common with sourdough because it need a lot more time + there is always a lag phase, so if someone make a sourdough bread and do not wait long enogh the result will be so bad that it will not be counted as bread, but just as a failed experiment.
While it is possible/easier to get decent baker's yeast that still got a lot of yeast inside and a lot of gluten still yet to be digested by the yeast. Using baker's yeast properly is the way to get bread that is as digestable as sourdough bread making them interchangeable.
There are only two reasons when I decide to use sourdough:
1. The taste.
2. The ability of the final bread to last longer thanks to the acidic environment.
But I only use it when I got a lot of time, because I know it will always need a lot more time than baker's yeast.
There are no such thing as a superfood! Eat what you like, but beware that any food can end up beeing a poison to you – IF you eat too much of it! If you eat a lot of bread, maybe consider eating organic, wholewheat – whole rye or whatever you fancy, but look to vary your intake of commercially milled grains. There are thousands and thousands of varities of grains, but commercially in the supermarkets you'll find only a tiny fraction of those existing. Sourdough at least has gotten people to be passionate about bread again, whereas commercially produced bread (which may at times contain sourdough lactic bacteria) more often than usual gives you no thrill – doesn't fill you up and is way overpriced for what it is: mainly air! To give you an example: In Denmark where I live we are happy to pay around 150-180 dkr. pr. kilo wheat morningbuns made with the most refined flour you can imagine (tasty though, usually). And when it comes to us paying 50-70 dkr. for a 1 kg. loaf of sourdough, bio – wholegrain bread (grains harvested locally) – we complain about the price!!? Go figure!? I don't mean to preach – these are the rools/thoughts I live by in my bubble. Thank you for this video
the question is, if sourdough is not better, maybe store bought yeast has negative effects?
In my opinion bread with three ingredients beats the one with twenty-some ingrEdients any time..
What an incredible presentation! So much information, it cannot really be grasped on the first viewing. Where did you get your Phd?
Thanks!
I don't have any IBS, but I do have a really irritable stomach if it doesn't get its daily allowance of sourdough bread!
Kidding aside, I think I once read that if seeds are soaked in water it can reduce it's phytates. If that works, then wouldn't a simple autolyse reduce phytates in sourdough? Bye!
I must say that I am having a hard time with what is being presented here. Sadly science has not done itself a lot of good in the wake of covid scandals and food research over the years. My approach to sourdough bread making is to use fresh organic wheat berries from multigenerational family farmers that I mill into flour myself. If sourdough is no healthier than yeasted breads using similar materials, then I still feel I am doing the best I can for my clients using a bread making method I enjoy.
I baked both yeast bread and levito madre starter, just a soughtdough bread. I live with a person who has a Crohn's and that person does get a reaction from any commertial bread but mine.
I make udame levito madre. I get the the best sandwich bread. For that person this bread is a staple and he eats it daily around 300 gramms.
I also use a koji and meanwhile i do understand that heat kills some enzymes to me that added flavour and increased digestability is what i personally use it for.
Hopefully you will make some vids on koji😊
Cheers.
Thanks for providing the references for this talk.
During digestion, proteins from natural leaven AKA sourdough are broken down more efficiently in the gastrointestinal tract, allowing for better absorption into the blood mainstream. While larger proteins from wheat that haven't been fermented but leavened with commercial yeast can remain undigested and potentially create residues that coat the intestine. From my personal experience, switching from commercial yeast to sourdough bread has helped eliminate my constipation. This is one BIG health benefit of natural leaven. It's good to dig into scientific literature but it can be chaotic for so many reason: bias, lack of evidence and study, community belief vs real facts, etc. What can be trusted is our body reaction to the food we ingest and observe the consequences. Bread leavened with commercial yeast will eventually clog your GI tract. So… always trust your gut feeling, pun intended ^^
Thank you for sifting (no pun intended) through the science.
Thank you for being a great bread science communicator.
Incredible and articulated. Thanks a lot for your work !
You may have rained on a few parades with your superior investigative analysis and presentation, but it was a warm ,gentle rain with the possibility of a delightful rainbow.
The adoption of sourdough bread seems to have improved my tolerance for bread. I used to make bread with bakers yeast and significant amounts of sugar. The absence of the sugar was beneficial, but it’s not a free pass to over indulge.
As we age , things like activity levels change, our abilities, all of them change. Food tolerance, amount and type, changes. There is one easy answer. If you suspect something that your eating is bothering you, stop eating it and see what happens. Give your body six weeks of abstinence. Pay attention and do one test at a time.
Well, I heard sourdough was healthier so went through the time and effort to learn about it, create my starter, etc., only to discover that the bottom line is . . . I do not like the taste of sourdough bread. I will stick with my evil commercial yeast and long ferments, I get great results and like it.
Thanks for the information.
The research in this video sure smells like it was backed by producers of commercially made bread. Did their sales drop in volume lately? Just keeping the rationale simple, I would like to say that sourdough is similar to fermented foods. If they are beneficial then so is sourdough bread.
Nice job. 😊
I wish some of the studies had included a comparison with breads made with freshly milled wheat berries. Commercial flour, whether whole wheat or white, doesn't contain the same enzymes or nutrition as freshly milled.
Awesome content. Thanks for sharing in such a didactic way.
excellent – at least we still can agree sourdough is aesthetically beneficial? Are there any breads which do have clinical studies showing health benefits, such as whole wheat or rye?
Thanks for the comprehensive presentation
I appreciate the citations! They are worth a read for anyone interested in the actual mechanisms of sourdough. That said, while I agree that the health benefits of sourdough is probably inconclusive like so many other nutritional study, it is probably due to the difficulty of conducting controlled experiments in humans. It doesn't rule out a sourdough bread's true benefits if any.
Even if there are theoretical benefits, sourdough bread comes with a lot of carbohydrates, some fibre, and minimal protein. So while sourdough bread is probably better than a non-sourdough bread, it is still bread and should be eaten in moderation as part of a balanced diet with plenty of vegetables and protein.
Vegetables… What if we swapped normal vegetables for lacto-fermented vegetables…. 🙂