Panevino 2008 July 16 Good little article on more research on sourdough and health.http://www.ctv.ca/servlet/ArticleNews/story/CTVNews/20080707/sourdough_s...Thanks Maedi for fixing everything that breaks.TonyCategory: Advanced Fave up305 users have voted.
Tony, I think that's in keeping with the findings of the GI people at Sydney Uni as well. Thank you for the link!
According to the article, tests were made "using white, whole wheat, whole wheat with barley and sourdough white breads...". The result which was highlighted was between wholewheat vs sourdough white. I wish there was a test between wholewheat vs sourdough wholewheat for a more meaningful study. After all, some of us have moved towards wholewheat and other fibre-rich options for their regulating properties among others, and would be loath to consider a more 'white' diet. Just my 2 sen.
I have beed studying fermentation for some time now. Grains contain phytic acid. This acid inhibits our stomachs absortion of many nutrients. And fermentation, most often through the use of lactic acid (one of the souring acids in sourdough), breaks down phytic acid, making nutrients more readily available. Lactic acid is one of two acids in sourdough that offers the tangy flavor, the other is acetic acid.
If you are still with me, I would say that a whole wheat sourdough, or other grain, rye, oats, etc., would be more heathful than a straight white flour starter. I think the key to this article's findings are the acids present in fermentation. And the fermentation itself. Most foods benefit nutritionally from fermentation. Cabbage, sauerkraut. Milk, yogurt. Vitamin C levels increase immensely in cabbage when you ferment, and the lactose sugars in milk become more readily digestible when fermented. Coincidently, one of the primary acids used in both sauerkraut and yogurt is, lactic acid.