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Sourdough fermentation reduces glycemic index
Ignoramus2546 wrote:
Sourdough bread is much lower GI than regular white bread: http://www.mendosa.com/acidic_foods.htm. ``Fermented foods also reduce blood glucose levels. The natural fermentation of starch and sugars by a yeast starter culture that produces lactic and propionic acid is what makes sourdough bread. In a third study the glycemic index of sourdough bread was 68 compared 100 for non-sourdough bread'' My guess is that it happens because most available/quickly absorbable carbs in flour are eaten by the sourdough bacteria and converted to acid. So, what is left in SD bread is lower GI, harder to digest starches. I have been eating SD bread exclusively for the last year. i Do you live in the San Francisco area? If you do I'm envious! |
#2
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Sourdough fermentation reduces glycemic index
Ignoramus2546 wrote: In article , Ada Ma wrote: Ignoramus2546 wrote: Sourdough bread is much lower GI than regular white bread: http://www.mendosa.com/acidic_foods.htm. ``Fermented foods also reduce blood glucose levels. The natural fermentation of starch and sugars by a yeast starter culture that produces lactic and propionic acid is what makes sourdough bread. In a third study the glycemic index of sourdough bread was 68 compared 100 for non-sourdough bread'' My guess is that it happens because most available/quickly absorbable carbs in flour are eaten by the sourdough bacteria and converted to acid. So, what is left in SD bread is lower GI, harder to digest starches. I have been eating SD bread exclusively for the last year. i Do you live in the San Francisco area? If you do I'm envious! I live in the Midwest... People bake SD bread here, as well... i ah well, the SD I get in here aren't very sour. people talk about that the SF microbes not being able to survive (or got mixed up with other microbes) once they're being taken out of San Fran. even though you're in the midwest i am still envious... |
#3
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Sourdough fermentation reduces glycemic index
Hark! I heard Ignoramus2546 say:
Sourdough bread is much lower GI than regular white bread: http://www.mendosa.com/acidic_foods.htm. ``Fermented foods also reduce blood glucose levels." snip Great timing, I just bought some sourdough english muffins to try at lunch today. I gave up white bread, but wheat bread gets boring after a while... -- J.J. in WA (Change COLD to HOT for e-mail) Start of diet : 251 Current Weight : 229 Original Weight: 275 First Goal : 199 |
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Sourdough fermentation reduces glycemic index
Ignoramus2546 wrote:
Sourdough bread is much lower GI than regular white bread: How does it compare to wholegrain bread? |
#5
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Sourdough fermentation reduces glycemic index
"Ignoramus2546" wrote in message ... Sourdough bread is much lower GI than regular white bread: http://www.mendosa.com/acidic_foods.htm. ``Fermented foods also reduce blood glucose levels. The natural fermentation of starch and sugars by a yeast starter culture that produces lactic and propionic acid is what makes sourdough bread. In a third study the glycemic index of sourdough bread was 68 compared 100 for non-sourdough bread'' My guess is that it happens because most available/quickly absorbable carbs in flour are eaten by the sourdough bacteria and converted to acid. So, what is left in SD bread is lower GI, harder to digest starches. I have been eating SD bread exclusively for the last year. i Good for you but I don't like the way most sourdough breads taste. I'd rather eat a limited amount of bread that tastes OK to me than anything that I loathe like sourdough! Tonia |
#6
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Sourdough fermentation reduces glycemic index
Hark! I heard Ignoramus2546 say:
In article , byakee wrote: Hark! I heard Ignoramus2546 say: Sourdough bread is much lower GI than regular white bread: http://www.mendosa.com/acidic_foods.htm. ``Fermented foods also reduce blood glucose levels." snip Great timing, I just bought some sourdough english muffins to try at lunch today. I gave up white bread, but wheat bread gets boring after a while... Great! What does the ingredient list say? Thank goodness for web sites: http://www.gaisbakery.com/frzmuffmisc.htm#sou Franz Sourdough Muffins INGREDIENTS: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE [VIT. B1], RIBOFLAVIN [VIT.B2], FOLIC ACID [VIT. B9]), WATER, YEAST, CORN MEAL, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: HIGH FRUCTOSE CORN SYRUP, SALT, DISTILLED VINEGAR, VEGETABLE OIL (CANOLA AND/OR SOY), YEAST NUTRIENT (AMMONIUM SULPHATE), DOUGH CONDITIONERS (PROTEASE, ASCORBIC ACID, AZODICARBONAMIDE), FUMARIC, ACETIC AND LACTIC ACIDS, CALCIUM PROPIONATE AND POTASSIUM SORBATE (MOLD INHIBITOR). NUTRITION FACTS: Serving Size 1 Muffin (61g), Servings per Container 6, Calories 130, Calories from Fat 5, Total Fat 1g (1%), Saturated Fat 0g (0%), Cholesterol 0mg (0%), Sodium 220mg (9%), Total Carbohydrate 26g (9%), Dietary Fiber Less than 1g (4%), Sugars 1g, Protein 4g, Vit. A (0%), Vit. C (0%), Calcium (6%), Iron (8%), Thiamin (20%), Riboflavin (4%), Niacin (15%), Folic Acid (10%). Percent Daily Values are based on a 2,000 calorie diet. -- J.J. in WA (Change COLD to HOT for e-mail) Start of diet : 251 Current Weight : 229 Original Weight: 275 First Goal : 199 |
#7
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Sourdough fermentation reduces glycemic index
Hark! I heard Ignoramus2546 say:
Interesting! I am xposting this to rec.food.sourdough, and must say that it seems not to be a true sourdough product. It seems like it is regular bread product with acids added. So, perhaps it does not have as ow GI as a real sourdough product. Probably not. Pooh! Oh well, it's still a nice change from wheat bread... :-) -- J.J. in WA (Change COLD to HOT for e-mail) ~ mom, vid gamer, novice cook ~ ...fish heads, fish heads, eat them up, yum! |
#8
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Sourdough fermentation reduces glycemic index
In article , Ignoramus2546 ignoramus2546@NOS
PAM.2546.invalid writes Sourdough bread is much lower GI than regular white bread: http://www.mendosa.com/acidic_foods.htm. ``Fermented foods also reduce blood glucose levels. The natural fermentation of starch and sugars by a yeast starter culture that produces lactic and propionic acid is what makes sourdough bread. In a third study the glycemic index of sourdough bread was 68 compared 100 for non-sourdough bread'' My guess is that it happens because most available/quickly absorbable carbs in flour are eaten by the sourdough bacteria and converted to acid. So, what is left in SD bread is lower GI, harder to digest starches. I have been eating SD bread exclusively for the last year. i In case anyone wants to make their own, Nancy Silverman's book is an excellent guide. Our family eats only homemade sourdough baked goods, though in many different forms - bagels, muffins, even pancakes. -- Jane Lumley |
#9
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Sourdough fermentation reduces glycemic index
"Jane Lumley" wrote in message
I have been eating SD bread exclusively for the last year. i In case anyone wants to make their own, Nancy Silverman's book is an excellent guide. Our family eats only homemade sourdough baked goods, though in many different forms - bagels, muffins, even pancakes. -- Jane Lumley Do you have a favorite recipe? I just made a sourdough starter to make my own bread. The store's bread is so bland! I like a little density and bite to my bread. Since I only eat about 2 or 3 slices a day, I want the best Thanks, Cookie |
#10
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Sourdough fermentation reduces glycemic index
In article , Cookie
writes Do you have a favorite recipe? I just made a sourdough starter to make my own bread. The store's bread is so bland! I like a little density and bite to my bread. Since I only eat about 2 or 3 slices a day, I want the best I use the La Brea bakery book by Nancy Silverton, and Joe Ortiz's magisterial The Village Bakery. Both are great and easy to follow, especially Silverton, though Silverton is very labour intensive. Another goodie is Rose Levy Beranbaum's book The Bread Bible. FWIW, I actually raise lowish carb bread (my version of a Dana Carpender recipe called Seed Bread, which I make with ground walnuts instead of sunflower seeds) with a sourdough levain made from stoneground wholemeal. I use some commercial yeast in it too, though. I found if I did this I could leave out her molasses and Splenda, which cut the carbs back a bit. You will all now see that it's gourmandising that got me fat! -- Jane Lumley |
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