Our creation is totally natural and organic bread that is made without added artificial yeast or any other chemicals and preservatives. Finally we decided to present it to the world. Our ancestors baked and ate this kind of bread for thousands and thousands years before artificial - commercial yeast was introduced to the market. This bread is widely consumed and is extremely popular in many counti
es. Numbers of studies have proved that this bread is very healthy and enriches our body with a variety of vitamins and fiber. In a number of studies, the intake of wholegrain products has been shown to reduce the risk of type 2 diabetes. According to a recent research at the University of Eastern Finland, sourdough fermented whole ground flour has positive effects on postprandial glucose and insulin responses. Meanwhile, the American Diabetes Association recommends high fiber breads made from whole grains as a healthy substitution for wheat bread in diabetes-friendly diet. Here’s few links:
• Finnish study confirms health effects of rye bread:
http://www.goodnewsfinland.com/archive/news/finnish-study-confirms-health-effects-of-rye-bread/
• Breads for a Diabetes-Friendly Diet:
http://www.livestrong.com/article/318704-what-kind-of-breads-can-diabetics-eat/
• Sourdough bread may be better than whole wheat:
http://www.ctvnews.ca/sourdough-bread-may-be-better-than-whole-wheat-1.307157
Remember four the most important facts about Back to Basic Bread:
1. It is totally natural and organic product
2. Made from whole grain wheat and rye flours
3. Naturally raised Sourdough without yeast
4. No chemicals or preservatives, period
