- June 4, 2013 at 4:15 am #105610
meggertsenMemberTopics: 2Replies: 1
From what I’ve heard, it seems that a true sourdough, or natural yeast bread helps colonize the colon with the healthy bacteria necessary to fight an candida overgrowth. I’ve been making sourdough bread for several months now, grinding my own whole wheat to make it. The ingredients are just water, fresh ww flour, salt, and starter. Since I’m treating Candida for my 4 year old son, I can’t personally feel the difference it’s making. Has anyone else had experience with this, or can anyone verify that this is ok with the candida diet? There is an excellent book called “Baking with Natural Yeast” by Caleb Warnock that is full of information, but it doesn’t mention candida. It talks about how when you ferment/soak the dough it changes the molecular structure of the wheat, making it far easier and even beneficial for digestion. Our family loves the sourdough, I just want to verify that it’s a step in the right direction for curing the Candida problem. Thanks!June 4, 2013 at 7:01 am #105613
alexalgebraMemberTopics: 41Replies: 643
gluten is definitely a big no for candida! however, i do make my own injeera – i ferment the flour first, and the only ingredients are teff, water, and salt.July 24, 2013 at 6:44 pm #108171
many sparrowsMemberTopics: 9Replies: 42
Most of the gluten is predigested by the sourdough and turned into amino acids and the phytic acid is neutralised too.The longer the rise the better it gets.
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