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Why You Should Ditch Bread & Go Gluten-Free
The Dr. Hyman Show
Slow Preparation Ensures Better Digestion
The manipulation and preparation of grains significantly influence their digestibility and potential health effects. Traditional methods, such as the long fermentation process used in European bread-making, allow natural enzymes to dismantle potentially harmful elements in grains over an extended period (10-12 hours), reducing the inflammatory potential. In contrast, accelerated processes that limit fermentation time to just two hours lead to a higher load of indigestible fragments, which can instigate inflammation. This principle extends beyond bread-making to other grain-based foods, emphasizing the importance of slow, careful preparation for improved health outcomes.
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