Paul Saladino· MD
it'll decrease phytic acid a compound that chelates minerals and prevents their absorption a little bit
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it'll decrease phytic acid a compound that chelates minerals and prevents their absorption a little bit
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sourdough bread is better than regular bread when you ferment the wheat it's going to decrease the gluten somewhat it's probably going to decrease the phytic acid phytic acid is a big compound that keates minerals that can be problematic for humans it kind of rocks you of minerals it's in things like oats and wheat so if you ferment the bread it's going to be somewhat better but sourdough bread is still going to have gluten it could still cause issues if you have gut issues
it only has three ingredients it has water flour and salt it's fermented which is going to decrease the phytic acid that's a compound that prevents you from absorbing minerals doesn't completely eliminate it but it decreases phytic acid it also decreases the gluten but there's still gluten in this bread
it's fermented which is going to decrease the phytic acid that's a compound that prevents you from absorbing minerals doesn't completely eliminate it but it decreases phytic acid
It only has three ingredients. It has water, flour, and salt. It's fermented, which is going to decrease the phytic acid.
That's a compound that prevents you from absorbing minerals. Doesn't completely eliminate it, but it decreases phytic acid.
When you do the fermentation process with the wheat flour, preferably organic, it breaks down 60 to 80% of the phytic acid. So, the minerals in here, iron magnesium manganesees etc. are all more bioavailable in this bread. Sourdough bread is more nutritious than regular bread.