From: Nancy Williams
ZionWorks - Real Bread is the Staff of Life
Real Bread is the Staff of Life
I would like to introduce you to a wonderful young lady that graciously spent an entire afternoon getting the framework for the Zionworkz website built. Her name is Sherissa.
In talking to her while setting up the website Sherissa mentioned she had started a business making and selling fresh milled whole wheat flour, sourdough bread. Having years ago sat in a seminar by Sue Becker called “Eating the Bread of Idleness” I knew the importance of fresh milled flour. The bread made from fresh milled flour is literally “living” bread”. One slice of this living bread gives you more nutrients than a whole loaf of the “dead” bread you get in the store
.
I have included a link below for the youtube class done by Sue Becker explaining what living bread is and how she got into this study, what it did for her and her family and why eating fresh milled flour is so very important.
Only Real Brad - Staff of Life
by Sue Becker
Bread Beckers.
https://www.youtube.com/watch?v=43s0MWGrlT8
What makes Sherissa’s bread even more beneficial is she uses sourdough starter instead of yeast. Why is that important? Sourdough bread has a lower glycemic index than regular bread greater nutritional value. Sourdough contains 25% more protein, smaller amount of carbohydrates and is lower in fats easier to digest because it contains less gluten. For a number of reasons Sourdough is better but here are 5 quick reasons.
5 HEALTH BENEFITS FROM A SOURDOUGH BREAD
Supports gut health – Although the beneficial microbes in the sourdough starter tend to get lost during the baking process, the fibre and plant compounds called polyphenols become more bio available. So, these act as an important fuel source for our gut microbes making bread a gut-friendly choice
Aids blood sugar management – The prebiotics keep the gut bacteria happy and it may be less likely to spike blood sugar levels
Reduces the risk of heart disease – Typically diets high in fibre, are associated with a lower risk of heart disease
Easier to digest – Traditional sourdough bread undergoes a slow process of fermentation, the result of which is an increase in the bioavailability of the bread’s vitamins and minerals. This process also starts the breakdown of protein (including gluten), making sourdough easier to digest.
More nutritious – Since sourdough bread contains lactic acid and not phytic acid (difficult to absorb) which neutralises the levels of phytates as it lowers the pH of the bread. As a result, sourdough bread has a higher level of available minerals and up to 62% less phytic acid than the conventional bread.
For More info on sourdough than you might ever need to know you can go to:
https://homesteadandchill.com/why-sourdough-is-healthier/
So where can you get this incredibly healthy life giving bread? Sherissa’s website is Bonafide Bread Link: https://www.bonafidebread.com/order
Yes you will pay more but you are also getting more… you are getting life giving bread not dead life draining bread. More nutrients, more protein, more prebiotics and probiotics, more control over blood sugar spikes…
Sherissa also wants sometime in the future to teaching about this bread and teach how to make it. She also has different size loafs to meet different needs. I would like to remind everyone Sherissa’s Bonafide Bread is a new business and she is still working out some of the details so some things may change as she figures out what is working for her and what doesn’t.
Having said all that, I recommend you check her out. If you have never tried “living” bread, you owe it to yourself to give it a try!
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