“Discover Sourdough”

Last week, I was invited to join the prodigious Lovingly Artisan team for one of their workshops up at Rheged in Penrith. I was asked to share my story about how I got into gut health and sourdough. If you’ve read my website then you will know that I had cancer when I was 14, which led me on an eye-opening journey from menopause and chronic fatigue syndrome to reversing those and becoming a mum.

I remember reading all those years ago: “All disease starts in the gut.” This simple statement changed the way I look at health. Modern life is, unfortunately, not a supporter of optimal gut health.

If I asked a group of people how many of us have a healthy appetite, smooth digestion, a clear and happy mind, to name only a few, the amount of people who would say yes would be a minority. Everything from stress, lack of exercise, poor sleep, diets high in sugar and unhealthy fats and antibiotics have completely shifted our microbiomes. Sadly, the modern world encourages this lifestyle. When all these pillars of health are ignored, this manifests in chronic health conditions and issues such as nausea, reflux, skin problems, fatigue, anxiety, etc.

“Sometimes not getting what you want, is a wonderful stroke of luck.” – I surely did not want or ever wish to get cancer but what I have learnt from that has truly changed my life for the better.

When I was delving into my own research, I came across the Blue Zones. These are the places in the world where people live the longest. And not just that but they live it healthily. The incidences of diseases like Alzheimer’s are very low compared to what we see in the modern world. There are lots of factors that contribute to their longevity but in some of these areas, like Ikaria and Sardinia, they make and eat sourdough.

What is sourdough? To put it simply, it’s fermented flour, water and salt. It all begins with a live starter, a colony of symbiotic microbes. However, the two main components of sourdough are lactic acid bacteria and wild yeast, which produce enzymes. These are included in processes like breaking down starches, fermentation of sugar to CO2 and breaking down phytic acid. All these increase bioavailability of nutrients and improve digestibility. Gluten degradation is also a big part of why sourdough is easier to digest: the long fermentation process modifies gluten proteins, aiding our gut. What we’re left with is a crusty loaf with a pillow soft inside and an unmatched rich flavour.

When looking for sourdough or making your own, ensuring organic flour is used is crucial. Studies have shown that organic food contains 19% to 69% more antioxidant compounds than non-organic. On top of that, eating organic reduces our exposure to pesticides and antibiotic resistant bacteria, which have been linked to an elevated rate of chronic diseases. Organic flour plays a big role in the making of sourdough and achieving better results as it means microbes have not been compromised by pesticides or herbicides.

Something that is very unique to Lovingly Artisan and part of why I’m honoured to work for and with them is their focus on ancient grains. Some studies have highlighted their superpowers; for example, a study revealed that switching to ancient grains in patients with IBS revealed less abdominal pain, less frequent pain, less bloating and in general, less interference with quality of life. Other studies have shown a decrease in liver inflammation, better cholesterol, insulin sensitivity and improved blood sugar control.

Add ancient grains to stoneground whole grains and you’ve got a winner! High fibre and a wider spectrum of vitamins and minerals.

How does this compare to the bread we see in supermarkets? The ”bread” we see in supermarkets these days is mostly made with bleached white flour, which metabolises into sugar and spikes insulin levels. This is a product of the Industrial Revolution, which brough packets of yeast to cut down production time. All I can say is that if you can squeeze a slice of bread into a ball, avoid it. It is not bread.

So why sourdough? If you’re still not convinced, it provides prebiotics for the bugs that live in your gut, helping them to proliferate and thrive. It’s higher in fibre, more digestible and more bioavailable. Studies have also shown it lowers the glycemic load of a meal! It is kinder to our health, our planet and our soul.

Nevertheless, it is important to highlight that how much bread to eat depends on genes, gut microbiome, age, sex and lifestyle.

*If you have never heard of Lovingly Artisan, I highly recommend you check them out. Aidan’s knowledge and talent is unmatched. What he and Catherine have and continue to achieve is groundbreaking.