Because of this it lowers insulin response, thus improving glucose tolerance. The pre-digested starches helps protect Vitamin B-1 from the damage of the heat will the bread is being baked. The pre-digested starches also break down the gluten, resulting in a bread that gluten-sensitive people can eat.
The process also breaks down phytases which free up minerals for better absorption, such as zinc, iron, magnesium, copper, and phosphorus.
One medium slice of sourdough has 95 micrograms of folate, which is 24% of the daily required amount needed for good health. Lack of folate in the diet would make you more susceptible to developing cancer, age-related vision loss, hearing loss, and heart disease.
So this April first (2015) enjoy a slice or two of sourdough bread, and We’re Not Fooling.
1 pound Brussels sprouts cut in half, cooked, either rosasted or grilled
1/2 pound of bacon, cooked
6 slices of sourdough bread, if using longer slices cut in half
Grill or roast prepared Brussels sprouts. In a medium bowl mix with cooked, chopped bacon.
Warm the slices of sourdough bread, and top with the grilled Brussels sprouts and Bacon.
Enjoy sourdough with – Turkey Avocado and Dill Sandwich –
4 slices deli smoked turkey
2 eggs fried, yolk cooked
1 avocado, medium, peeled, pitted and sliced
3 or 4 fresh sprigs of dill
1/2 cup fresh baby spinach leaves
Sweet Tomato Chutney – Click here for recipe
Spread sourdough with chutney. Next layer with one or two turkey slices, add fried egg, avocado slices, and top with a sprig of dill and some baby spinach leaves.
Enjoy this sandwich for Sunday brunch, breakfast or lunch.
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