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Sourdough bread is made by the fermentation of dough dusing naturally-occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most breads made with baker’s yeast, due to the lactic acid produced by the lactobacilli. Sourdough bread has better inherent keeping qualities than other breads due to the lactic acid bacteria it contains.
Long before probiotics became the darlings of the microbial world, cultures throughout history and across the globe were celebrating fermented foods.
Evidence-based reviews indicate that certain strains of probiotics contribute to the microbial balance of the gastrointestinal tract—supporting the immune system and reducing inflammation in the gut. Health conditions that can benefit from probiotics therapy include diarrhea, gastroenteritis, irritable bowel syndrome, inflammatory bowel disease and cancer.
In surdough bread phytic acid normally present in wholemeal flour is neutralized thus allowing full absoprption of minerals