Healthy Tip: Use Whole Grain Natural Leavening

Using whole grain natural leavening is yet another baby step to increasing health. Natural leavening is a sour dough culture full of healthy bacteria. This type of healthy microflora multiplies slowly and there is much evidence to suggest that this fermentation process is better for your digestive and immune system. The natural leavening process neutralizes the phytic acid found in wheat and other grains (which is said to rob nutrients from the body) and also breaks down the proteins in gluten making it easier to digest. Natural leavening is also said to enrich the bread with nutrients and beneficial enzymes as it ferments. Many people who cannot handle digesting gluten can eat naturally leavened breads.

I was introduced to natural leavening by my awesome Chiropractor, Dr. Matthew McClean.  He is known as "Dr. Dough" and I was able to take some classes taught by him and his wife, Amy McClean R.D. They are writing a book which should be out soon, but you can learn more on their Natural Leavening Website. It can be a little tricky to understand how to feed your natural leavening start at first, it takes LOTS OF PRACTICE and patience.  But once you understand what to do and how to take care of it, you can make wonderful quick breads like pancakes and muffins, delicious whole grain sour dough bread, as well as many more things with your natural leavening and IMPROVE YOUR HEALTH! Stay tuned for several recipes using whole grain natural leavening!!