Yeasty white bread tastes better! – really? I think, a well done wholegrain sourdough has much more character and flavour. And in addition to the many nutrients, the sourdough fermentation is particularly healthy.
“Whole food” is processed and refined as little as possible, before being consumed. In addition, it is usually organic, without using chemical fertilisers and pesticides. There are many ways to prepare whole grains, vegetable, fruit and dairy products in everyday kitchen. Would you like to learn from others and share your own experiences? Wholegrain and whole food nutrition has incredibly many benefits.
However, many people think it is difficult and time-consuming to prepare whole-food meals. This is not true. Once we discover the basic rules, it is simple and very gratifying. Others think their children wouldn’t like it. This is also only partially true. Well prepared whole-food nutrition can be really tasty. Besides, it provides long-lasting energy. Preparing sourdough bread is also fascinating for children.
Whole-food nutrition is so gratifying, because we are creative and we built a relationship with nature, which is simple and yet very much based on perceiving and feeling. Especially in bread-making, we can connect in an almost archetypal way.
Join in for an experience exchange on a healthy nutrition, practical tips and recipes!
Appendix on grains:
In grains carbohydrates, proteins, fats, minerals and vitamins are present in a very harmonious composition. The precious substances are primarily located in the coatings and the germ. These are the parts we through away to get the white flour – to which we then add artificial vitamins and minerals. Logical, isn’t it?
The first grains have been cultivated in the late Stone Age around 10 000 BC (grass seeds have been grinded at least from 20 000 BC). This was a major advance for mankind, because then lifestyle changed from nomadic to sedentary and human development stepped into a new era. Since then the grains not only ensured survival, but also were a cultural companion. The golden fields of grain are a part of our cultural landscape. However, modern conventional production methods can cause a huge loss of up to 75% of nutrients. There are no indications really for grains to be harmful, as the paleo and similar diet suggestions want us to believe; on the contrary. Even intolerances can be alleviated using ancient varieties and sourdough.