{"title":"Fresh Bread Benefits: The Science","description":"\u003cp\u003eNeed fresh Milled flour? Visit our catalogue!\u003c\/p\u003e\n\u003cp\u003eWhy 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\"?\u003c\/p\u003e\n\u003cp\u003eMany 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!\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/nutrition.org\/farm-to-table-study-reveals-why-whole-grains-are-healthiest\/\"\u003eFarm-to-table study reveals why whole grains are healthiest - American Society for Nutrition\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eMeaning 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! \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.bmj.com\/content\/384\/bmj-2023-077310\"\u003eUltra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses | The BMJ\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC11241233\/\"\u003eTechnological and Nutritional Aspects of Bread Production: An Overview of Current Status and Future Challenges - PMC\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/onlinelibrary.wiley.com\/doi\/full\/10.1111\/nbu.70038?msockid=3e7c3ffb519f66763c5929a85049675e\"\u003eSeparating Myths From Facts About Bread and Health - Shewry - Nutrition Bulletin - Wiley Online Library\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S2666833525001364\"\u003eRecent trends in fortifying bread with nutrients: Comprehensive insights into chemical, physical, functional, and nutritional attributes - ScienceDirect\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eThe 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. \u003c\/p\u003e\n\u003cp\u003eAncient grains, are typically easier to digest, simpler, and more nutritious. \u003ca href=\"https:\/\/www.health.harvard.edu\/blog\/ancient-vs-modern-grains-theyre-good-201606299876\"\u003eThe whole grain goodness of modern and ancient grains - Harvard Health\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eThere are medical journals linking using Ancient Grains to treating diabetes... yes, eating bread, to manage diabetes... \u003ca href=\"https:\/\/www.nmcd-journal.com\/article\/S0939-4753(24)00092-9\/fulltext\"\u003eUse of ancient grains for the management of diabetes mellitus: A systematic review and meta-analysis - Nutrition, Metabolism and Cardiovascular Diseases\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eHigher nutrition value and overall healthier \u003ca href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/40724346\/\"\u003eAncient Grains as Functional Foods: Integrating Traditional Knowledge with Contemporary Nutritional Science - PubMed\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.mdpi.com\/2304-8158\/14\/14\/2529\"\u003eAncient Grains as Functional Foods: Integrating Traditional Knowledge with Contemporary Nutritional Science\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eSourdough! 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.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC10103004\/\"\u003eNutritional benefits of sourdoughs: A systematic review - PMC\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S2161831322013023\"\u003eNutritional benefits of sourdoughs: A systematic review - ScienceDirect\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC11314531\/\"\u003eEvaluation of Sourdough Bread and Its Potential Use in Support of the Treatment of Chronic Non-Communicable Diseases - PMC\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/blogs.ifas.ufl.edu\/taylorco\/2025\/05\/16\/the-health-benefits-of-sourdough-bread-a-scientific-perspective\/\"\u003eThe Health Benefits of Sourdough Bread: A Scientific Perspective - UF\/IFAS Extension Taylor County\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eWhen 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!  \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC7400821\/\"\u003eFlour for Home Baking: A Cross-Sectional Analysis of Supermarket Products Emphasising the Whole Grain Opportunity - PMC\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eApril 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. \u003c\/p\u003e","products":[],"url":"https:\/\/kingslandfarmsc.com\/collections\/fresh-milled-flour.oembed","provider":"Kingsland Farm","version":"1.0","type":"link"}