Some researchers attribute the increase in gluten intolerance and celiac disease to the fact that modern breads no longer receive a lengthy fermentation. The organic acids produced by the sourdough culture also seem to slow our bodies' absorption of the sugars in white flour, reducing the dangerous spikes of insulin that refined carbohydrates can cause. {Put another way, a sourdough bread will have a lower "glycemic index" than a bread leavened with yeast.} Lastly, the acids activate an enzyme called phytase, which unlocks many of the minerals that, in a seed, have been carefully locked up {or "chelated"} for the eventual use of the germinating plant. To
( Michael Pollan )
[ Cooked: A Natural History of ]
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