How superb sourdough makes for a more digestible meal

Are bread digestion issues preventing you from enjoying pizza?

Bread digestion issues meant that for many years we avoided eating much pizza, for that very reason. This was all very well, but we always felt a bit cheated! If bread is one of the oldest foods of mankind, then surely it can’t be so inherently bad for us?? During the past COVID -sticken year of 2020 we began to experiment more with home-made dough, particularly pizzas, and found that it wasn’t causing us the same bread digestion issues like shop-bought stuff.

Could sourdough provide relief?

Continuing on with our dough journey, we fell in love with the sourdough concept, mainly because it sounded cool, and looked amazing! BUT it appeared that there could be some possible health benefits too. So we bought a rye starter and began creating some variants, including our beloved white pizza starter “Pete”, who is now responsible for all our home baked sourdough. What we found was that when we ate sourdough bread or sourdough pizza along with the rest of a good, varied diet, we experienced far less of the bloating, indigestion and constipation issues that had plagued us previously when eating less healthy formulations that gave us all the bread digestion issues.

Go for some wholemeal in your dough – even pizza

Sourdough bread can be made with most types of flour, including wholegrain which provides a great boost of fibre not to mention iron, with a very low fat content. We found that once you get use to the different ways the flours affect the dough, you can have great fun experimenting to see what suits your tastes. Our favourite pizza dough recipe is 20% wholegrain and 80% white.

What do the dieticians say?

“Sourdough bread is a great alternative to conventional bread. Its lower phytate levels make it more nutritious and easier to digest. Sourdough bread also seems less likely to spike your blood sugar levels, which makes it an option for those monitoring their blood sugar.

Sourdough bread contains lower amounts of gluten and its prebiotic- and probiotic-like properties may help improve digestion.”

Alina Petre | Registered Dietician

We never looked back.

Let’s be clear, we are only two persons out of 7.8 billion and as far as we know we do not have any official food allergies, but the sourdough discovery has made a real difference for us. We are loving the rustic charm of sourdough baking in our daily lives. Yes it takes time and some patience, but once you have mastered the principles you can make it fit around most schedules and you will be richly rewarded – not mentioned wowing the family and friends!

Healthier pizza; happier life.

Don’t let us fool you into thinking “pizza is now a health food” as what you put on it makes a huge difference. Over the coming months we will be looking to share our most successful recipes that don’t scare the scales, some of which will be great for vegetarians and vegans too. Don’t forget that the most famous pizza of all time – The Magherita – uses no meat. 🙂

Keep on learning

Make the most of lockdown #3 and learn some new ways of eating that you never have before. It’s great fun and may just make your latest New Year resolution a little easier!

ddp QnQSxrXFgnw unsplash

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Related Posts

4 Delightful Gluten-Free Substitutes

4 Delightful Gluten-Free Substitutes

4 Gluten-Free Ingredients that will transform your baking Coeliac disease is a permanent, unalterable autoimmune disease caused by the immune system responding to gluten – found in wheat, barley and rye. The only remedy for this is a strict gluten-free diet for life....