Opinions on sourdough bread?

[healthnut27]

Hey guys, I'm new here, been at dragondoor for a little while. Lots of great info here.

I tend to follow a Nourishing Traditions type diet. Recently, I have started baking my own sourdough bread. I let it ferment for several days before baking it. I use whole grain spelt flour. According to NT, the bacteria that forms during the fermentation neurtralized the phytic acid and helps pre-digest the flour ahead of time, making the nutrients more accessible to your body.

I usually have a slice with butter, raw honey, and almond butter after my workouts. This is really the only time I eat it. My thinking is that since the glycogen in my muscles is depleted, the carbs will have a place to go and will not be turned into fat. Also, I have heard that an insulin spike after a workout helps shuttle protein into your muslces. Doing this seems to help me recover from my workouts, and I have not noticed any digestion or mood problems.

For the rest of the day I follow a paleo, organic, high fat, high protein type diet. I am still not 100 percent sure about eating this bread, given some of the stuff I have read about grains. I know many here do not do grains, I was just hoping to get some feedback on this practice.

Sorry so long, thanks for reading.

[healthnut27]

5' 8"
155 LB.
27
maybe 11-13 % BF (visible abs)
follow paleo/low carb/whole food diet,
workout 30-45 5-6 days a week, do KB's, HOC, and deadlift

[Connie Brown]

Doing this seems to help me recover from my workouts, and I have not noticed any digestion or mood problems.
Well that is the gold standard - how your body responds. sounds like a winner. Spelt is a nice touch to avoid the wheat side effects that so many experience.

Welcome! nice to hear from you. I love that cookbook too.

Every once in a while I make "seeds of change" 9-grain pilaf, tossing the "seasoning packet" and soaking it overnight first. Once or twice a month is nice variety for me plus I am feeding a teenage athlete who can handle more starch than I can, metabolically.

[Charles Long]

NT is a great book. I try to follow that in my eating also. The pancake recipe in there is very good and I have oatmeal soaked in kefir, yogurt, or buttermilk every weekend.

I love sourdough bread. I always have way before I came across NT and found out there is a reason for baking bread that way. If it's helping you, eat it and don't worry about it. You know from NT that a lot of traditional societies ate grains and were healthy. Worry about it will be worse for you than eating it anyway.

I don't bake very often. I used to but got lazy so I haven't had good sourdough bread in awhile so let me know when the next loaf is scheduled to come out of the oven. I'll come over and have a slice or three.

Charles Long

[kbfunTH]

I love sourdough, especially pancakes! :D We used to have a great sourdough starter that had been aging nicely for about a year or so. To bad during my move back home (TX) it ended up not making it. :(