Sour dough bread

(Travis Lovering) #1

I have heard that sour dough bread is not quite as bad a wheat or multi grain. The reason was that the process in making it made the carbs easier on the body. I am not sure I buy it obviously bread is bad…buuut if I throw discipline aside is it any better. Thank you in advance for answers and time.

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #2

Sourdough breads have lower glycemic index than whole wheat breads. Sprouted grain sourdough is lower yet. So, it won’t spike you as bad as breads that are leavened with baker’s yeast.

What doesn’t change is the concept that seems to be forgotten among the GI crowd… there is a glycemic load to every food. So, if I take 400g of flour, and leaven it with 200g of sourdough starter which is 50% flour, I haven’t reduced the net carbs of the 400g of flour below what they would be in a baker’s yeast 500g loaf.

If you throw discipline to the side, it’s better, but it’s nowhere near good.

I will say that the research on this is in it’s infancy and I’ve only heard the research presented on Gastropod. They are a science and history of food podcast, but they get the science terrible sometimes, like on their diet episode (they had the founder of the iDiet on, as a nutrition scientist, and as she explained, she kind of torpedoed all the keto diets in the US News and World Report ranking solo… her views were presented without context or counterpoint). Any rate, I digress. I really enjoy baking breads in the Forkish method, and I have a dream that the science will make it doable. But it’s something for a special occasion, only. Maybe.

(Travis Lovering) #3

Ok thanks I appreciate your time

(TJ Borden) #4

So it’s like the difference between filtered and unfiltered cigarettes. TECHNICALLY the filtered is better, but both will kill you.

(Travis Lovering) #5

:joy::joy: good analogy

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #6

As far as anyone knows. The sourdough community is face down in their breads over the news like it’s shiritaki noodles.

If I had a glucose monitor, I’d probably do an N=1 test, but I’m not springing for one just to be disappointed.

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #7

Forgot. This was just this week.

Some folks have low GI response to sourdough, others have high GI response. This is why GI always strikes me as a not terribly useful idea without a glucose monitoring system. You only know what it tested in someone’s lab, in a way no one eats it. N=? But low number.

That said, in a couple months, I’ll bake up a load of overnight country brown and see how I feel. If I get the carb craves, I know I’ve gone wrong.

(Felix) #8

I read an article about how people who consider themselves gluten-sensitive may in fact be FODMAP sensitive. They drop wheat products, and feel better. But they may feel better because they’ve also dropped the FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) substances that are frequent in grain products. In particular, fructan. It’s a carbohydrate. In sourdough, the long fermentation to rise the bread reduces fructan in particular, especially in comparison to other breads. So people who really have a FODMAP sensitivity, not a gluten problem, can eat sourdough.

I suspected this myself when I found that the sourdough from my local bakery didn’t give me grief like most breads. Commercial, super fast rise, white breads cause me digestive agony.

But it is kind of a moot point for a keto WOE. Still a carb!

Source: https://www.vox.com/2017/11/21/16643816/gluten-bloated-carb-wheat-fructan-problem-fodmaps

Have to say that list of FODMAP low/high foods at the end of the article is terrifying. It’s a seemingly random list of foods. Brocolli’s ok but not cauliflower? Weird.