Collection: Fresh Bread Benefits: The Science
Need fresh Milled flour? Visit our catalogue!
Why do we prefer fresh-milled organic flour? Ancient grains? What are we really eating in the grocery store? What is the difference between sourdough and "regular" bread? Why is sourdough "pricy"?
Many people from Europe will say, they cannot eat "American" bread. This is caused by many reasons. One, is that flour here in the US, has been over processed. As soon as the grain is milled, the flour begins to loose nutrition. Grains used to, when freshly milled, contain up to 35 vitamins and minerals!
Farm-to-table study reveals why whole grains are healthiest - American Society for Nutrition
Meaning you could almost live off of bread! Bread was the center of many meals, as it used to be nutritious. Today, the flour used to make bread and other products are processed, bleached, stored: nutrition depleted, almost to nothing. Then, is turned in to "bread". (read your label right now if you're at home on your store-bought bread, I digress-read our blog posts about this!
The nutrients that would have been in the "bread" have been mostly stripped out, where the USDA requires companies to "enrich" bread, meaning add back in vitamins and minerals, etc. Man-fostered, chemicals, just enough to call it "bread" and put it on the shelf for consumers.
Ancient grains, are typically easier to digest, simpler, and more nutritious. The whole grain goodness of modern and ancient grains - Harvard Health
There are medical journals linking using Ancient Grains to treating diabetes... yes, eating bread, to manage diabetes... Use of ancient grains for the management of diabetes mellitus: A systematic review and meta-analysis - Nutrition, Metabolism and Cardiovascular Diseases
Higher nutrition value and overall healthier Ancient Grains as Functional Foods: Integrating Traditional Knowledge with Contemporary Nutritional Science - PubMed
Sourdough! Why is it so much better for us? There are many ways to make bread, but the two most traditional home methods are using commercial yeast, containing one microbe. Sourdough, is made using "starter" which is fermented flour and water that has been fed over time, and developed a natural ecosystem within it. We have natural bacteria in the air, and all in our environment. A sourdough starter catches up to 4 microbes and 2 bacteria, including lactic acid. These microbes are natural, and typically easier to digest, and has been the way of making bread for thousands of years.
Nutritional benefits of sourdoughs: A systematic review - PMC
Nutritional benefits of sourdoughs: A systematic review - ScienceDirect
The Health Benefits of Sourdough Bread: A Scientific Perspective - UF/IFAS Extension Taylor County
When you combine the natural way of making bread, sourdough, with ancient organic fresh milled grains, you have maximum nutrition and health, when it comes to bread. Don't take it from me!
April thought she had celiac disease, or a gluten intolerance for years. After official celiac testing from a surgical procedure called an EGD, like most people, April discovered she did not have celiac disease! One she started making sourdough bread, from organic flour, then her own milled flour, her stomach could digest it. To this day, April deals with stomach issues, and sourdough has been one of the only foods she can keep down.