Our bread is less fattening…
Over time we have realised that our product addresses at least three health issues which afflict our communities to a greater and greater extent.
Modern bread is rapidly digested in the small intestine producing Glucose that is either used up or stored as fat.
Gram for gram, slowly fermented bread contains much less starch than industrially produced bread because, during the long fermentation, yeasts convert carbohydrate into carbon dioxide gas (the holes in the bread). A good indicator of the lower starch content of our bread is the longer time required to toast, reflecting less sugars in the bread.
Dr Xan Van Tulleken (BBC June 6th ‘The Truth about Carbs’) highlighted the benefits of bread containing starch which resists digestion in the small intestine and is digested only in the large intestine (‘resistant starch’). Loaves such as our Rye Bread (which Dr Van Tulleken used in the programme to illustrate his point) wholemeal, spelt and Rye sourdough all contain much more resistant starch than industrial sliced white. This means that 100 grams of the above loaves not only contains much less starch than 100grams of industrial sliced white but also contains a larger proportion of resistant starch.
For those wishing to control weight, traditional bread can be very helpful, combining more satisfying bulk with lower starch.