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Weight Loss Forum / General Topics / June 2004Sourdough fermentation reduces glycemic index
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 > Sourdough bread is much lower GI than regular white bread: > [quoted text clipped - 14 lines] > > i Do you live in the San Francisco area? If you do I'm envious! >> Sourdough bread is much lower GI than regular white bread: >> [quoted text clipped - 16 lines] > > 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 >>>Sourdough bread is much lower GI than regular white bread: >>> [quoted text clipped - 20 lines] > > 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... >>>>Sourdough bread is much lower GI than regular white bread: >>>> [quoted text clipped - 24 lines] > 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. I heard that... > even though you're in the midwest i am still envious... I am not using the San Francisco starter. I am using some Russian starter that my friend gave me. It is very reliable and has served me well for over a year. Not sure if it is sour enough for your taste. I can mail you a dough ball if you are interested, maybe it will survive mailing. i Hark! I heard Ignoramus2546 <ignoramus2546@NOSPAM.2546.invalid> 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...  SignatureJ.J. in WA (Change COLD to HOT for e-mail) Start of diet : 251 Current Weight : 229 Original Weight: 275 First Goal : 199 > Hark! I heard Ignoramus2546 <ignoramus2546@NOSPAM.2546.invalid> say: > [quoted text clipped - 9 lines] > at lunch today. I gave up white bread, but wheat bread gets boring > after a while... Great! What does the ingredient list say? i Hark! I heard Ignoramus2546 <ignoramus2546@NOSPAM.2546.invalid> say: > > Hark! I heard Ignoramus2546 <ignoramus2546@NOSPAM.2546.invalid> say: > > [quoted text clipped - 11 lines] > > 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. SignatureJ.J. in WA (Change COLD to HOT for e-mail) Start of diet : 251 Current Weight : 229 Original Weight: 275 First Goal : 199 > Hark! I heard Ignoramus2546 <ignoramus2546@NOSPAM.2546.invalid> say: >> > Hark! I heard Ignoramus2546 <ignoramus2546@NOSPAM.2546.invalid> say: [quoted text clipped - 27 lines] > ACID, AZODICARBONAMIDE), FUMARIC, ACETIC AND LACTIC ACIDS, CALCIUM > PROPIONATE AND POTASSIUM SORBATE (MOLD INHIBITOR). 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. I am curious what rec.food.sourdough denizens think. i > NUTRITION FACTS: > [quoted text clipped - 5 lines] > Niacin (15%), Folic Acid (10%). > Percent Daily Values are based on a 2,000 calorie diet. Hark! I heard Ignoramus2546 <ignoramus2546@NOSPAM.2546.invalid> 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... :-) SignatureJ.J. in WA (Change COLD to HOT for e-mail) ~ mom, vid gamer, novice cook ~ ..fish heads, fish heads, eat them up, yum! > Sourdough bread is much lower GI than regular white bread: How does it compare to wholegrain bread? >> Sourdough bread is much lower GI than regular white bread: > > How does it compare to wholegrain bread? - sourdough, 68 (according to Mendosa) - whole grain bread, 59. Nutty Natural TM, whole grain bread (Natural Ovens, USA) http://diabetes.about.com/library/mendosagi/ngilists.htm Note that it is hard to buy a real whole grain bread without sweeteners and whatnot. Most WG breads I saw for sale have corn syrup and who knows what else in them. I am sure that the reason for it is twofold, one, it is hard to make real whole grain bread to rise without sweeteners, and two, it tastes not very palatably to a dieter used to angel soft wonder bread crap. my bread though, contains only flour and water and salt. (white flour, mind you). I am not saying that it is acceptable to low carbers, mind you, just mentioning that it has a surprisingly low glycemic index according to Mendosa. Some people think that GI is a confusing and misleading measurement, and when they bring up evidence for it, it seems like good evidence. So, again, please make your own decisions about dieting etc. I lost 50 lbs and have been eating 1-2 slices of my bread per day. i > Sourdough bread is much lower GI than regular white bread: > [quoted text clipped - 14 lines] > > 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 >Sourdough bread is much lower GI than regular white bread: > [quoted text clipped - 14 lines] > >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. SignatureJane Lumley >>Sourdough bread is much lower GI than regular white bread: >> [quoted text clipped - 18 lines] > excellent guide. Our family eats only homemade sourdough baked goods, > though in many different forms - bagels, muffins, even pancakes. Nice to hear from you, I was occasionaly wonderng how you are doing. Do you bake bread int he bread machine, like I do? i "Jane Lumley" wrote in message > >I have been eating SD bread exclusively for the last year. > > [quoted text clipped - 3 lines] > excellent guide. Our family eats only homemade sourdough baked goods, > though in many different forms - bagels, muffins, even pancakes. 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 > "Jane Lumley" wrote in message >> >I have been eating SD bread exclusively for the last year. [quoted text clipped - 8 lines] > 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:) Same here, my bread tastes way better -- more alive -- than store bread, and consists of only water and flour. i >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! SignatureJane Lumley |
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