Sourdough Bread is NOT the Same as Regular Bread for Insulin Resistance & Fat Loss

[@nicolevalk2494]

The vitamins and minerals that sourdough makes bioavailable in fermentation is incredible. I've been making sourdough for years and it's the best decision I've made. You can buy a starter online or just go to a bakery and they'll probably give you some for free, there are videos of how to make it on your own but I havent tried. Then when you have it you can add anything you want to it, Rye flour, whole wheat flour (can't be completely whole wheat, it won't rise) seeds, spices, ect . I've done cinnamon sugar, I've done zatar, garlic, ect. You can add milk to starter and make pancakes and crackers. And it tastes so much better homemade than it does in store, because you can control how fermented it is and how sour it is! I personally like strong sour flavor. It's a really easy thing to do. You just need a dutch oven like a big pot and starter and a scale. I got tested for Celiac and was negative, but if I have a croissant God forbid, or regular bread, I bloat instantly and I need to take a nap. Sourdough doesn't do that at all! Making my own sourdough is not only super cost effective (less than $1 a loaf) but is also such a good party favor and everyone loves it. I give out sourdough starter like it's my job. It is the ancient way of making bread that has lasted for thousands of years and for good reason. My trick is to leave it on the counter until it's at least 50% bigger in size and full of bubbles! that takes the guess work out. I eat sourdough everyday and I have hypothyroidism and I don't gain weight from it, if it was regular bread I definitely would. Enjoy your sourdough journey 🎉

[@amandaamossaa]

Same here girl! I have been making sourdough bread for a while.I have a few variations also. Rosemary garlic,and my hubby's favorite jalapeno cheddar. I keep my starter in the fridge. It lasts forever in there. And to keep it going when it gets low,just take your kitchen scale and add both equal parts flour and water to your starter and let that rise and then stick it back in the fridge. So simple and tasty!!🍞😋

[@lexsarrasin713]

Lessons for Making Extra-Long Fermented Sourdough Bread Starter Maintenance: - Feed your starter with 50% water and 50% flour by weight; constant feeding isn’t necessary. - Store your starter in the fridge (not the freezer) for months. I’ve used a starter stored for six months without feeding, and it worked perfectly. - Freezing starter is possible (though I haven’t tried it). Older fridge-stored starters are better because age improves flavour. Freezing starter stops aging. Black Liquid on Starter: - Black liquid on top of an older fridge starter is normal and protects the starter underneath. - Stir the liquid back in before use to maintain hydration. Don't toss out liquid it will hurt the health of the starter and stop it's ability to store in the fridge. - Only worry about mould; the rest is harmless. Slowing Fermentation: - Older, "sleepy" starters ferment more slowly. - Use less starter (I use 1 gram per loaf) to further slow fermentation. - Cooler temperatures slow fermentation, but too cold will stop it entirely. - Start with warmer dough rise temperatures and gradually reduce them to find the "sweet spot." Floor-level temperatures differ from ceiling-level and can help with precision. Advanced Techniques: - Slow fermentation weakens dough structure, requiring skill and practice to handle. - Beginners should start with warmer dough rise temperatures, fresh-fed starters, and a higher starter ratio. Gradually reduce these as you gain experience. Acquiring the Taste: - Slow-fermented sourdough has an acquired taste. Gradually extend fermentation time to develop your palate. - Most people find long-fermented bread too sour at first. Over time, you’ll come to love it, and regular bread will taste like paper in the mouth, (paper meaning a no-flavour nothingness.) - Mastering these techniques allows you to create long-fermented bread that is extremely rare for a baker to ever achieve, or even rarer to find in a baker's shop. Warning: Long fermentation, whole grains, and older flour breeds weaken dough bonds, resulting in denser bread. You won’t achieve the airy fluffiness that a lot of people love in their bread, but the flavour makes up for it. I loved sourdough bread but stopped eating flour foods. I believe it might be a super low nutrition food that is replacing foods on my plate that I need to stay healthy for the long haul. I always hope that Thomas will somehow convince me that sourdough bread will have a place in my diet. So far no luck. But if you must eat bread I believe this is the tastiest and healthiest way.

[@sjordan7085]

I love sourdough bread. I also eat Ezekiel bread, because it is organic and sprouted. The pesticides used and genetic modification of the grain are also issues.

[@aliciastanley5582]

Aren’t they organic? I thought they were? (Ezekiel)

[@sjordan7085]

@@aliciastanley5582 Yes. Ezekiel is organic, but most of the rubbish breads available at most stores are not. Sorry I didn't clarify.

[@bookkeepingtipswithty]

Ezekiel bread is hilarious! Read the Bible verse, it was supposed to be cooked over human poop. I guess they didn't read that part.

[@sjordan7085]

Well, it doesn't say that on the package, so no doubt you are correct...LOL

[@NannyNettie]

My husband found a wood fired pizza place in New Kensington PA about an hour drive. The mill their own wheat make the sour dough and use in pizza. Honestly the best pizza I’ve ever had and I’m 56. I’d love to try sourdough!!!!!

[@chiroptile2881]

Thank you for this. I am a physician who over the last couple of years had woken up to the role that nutrition plays in our health and well-being. Alcohol and processesed foods are out. At age 42 I can say that for the first time in my life that I am actually thriving, and I have You, Sten Ekberg, and Paul Saladino to thank for this. I fast daily and while I was strict keto to kick-start everything off, I have now re-inteoduced carbohydrates into my diet.. in moderation. I eat fruit, and make my own sourdough. Sometimes my daughter and i make sourdough pizza with fresh mozzarella.. Nothing like a fresh-baked loaf coming out of the oven.. Try substituting water with beet juice and crush a couple of grams of vitamin C into the dough before mixing..

[@dms8504]

You lost me at Paul Saladino lol

[@LizetSweetHome]

Yes sourdough is so delicious and healthier specially made with ancient grains like spelt, kamut, einkorn, if is whole grain the better because all purpose doesn't have no nutrition and is very process. My favorite is spelt.

[@hugeinjapan4635]

Bread is my Achilles heel. It ALWAYS sets me up to eat other carbs and regularly derails my otherwise strict keto diet. Sourdough is my drug of choice. Would you recommend, maybe, eating OTHER fermented foods along with bread to blunt the effect? Like kimchi or sauerkraut?

[@watchwarrior8597]

We don’t have crappy pesticides, chemicals and additives in our food in the EU, our guidelines in the EU are far more stringent than the USDA and FDA on foods and produce . You won’t get gluten issues from bread in Greece, Italy, France and Spain. I can’t speak for other countries but from my country I can say for sure no gluten issues in Greek bread.

[@itzakehrenberg3449]

Yep, and with RFK in charge of Health & Human Services the USA will be returning to clean food. I'd note that none this occurred before the 1990s in the USA. It's the chemicals.

[@anyat686]

But we also don’t put as much sugar in our other breads either. My sister was in the states last year. She said their bread tasted like cake 🎂 😂

[@mahoganymarco9199]

I love it , my grandma used to make it early morning in Sardinia, always used to love look at the process while she was making it

[@barbmcbride2653]

Europe uses a different flour! They use white winter wheat, and in the US we use red winter wheat. The red winter wheat has a higher gluten count, and causes gut issues. Many people who cannot eat the red wheat due to gluten intolerance, are perfectly fine with the white wheat.

[@alubik]

Wow! Thank you for this info, will switch for sure.

[@markothwriter]

My local bakery makes sourdough rye bread (or maybe it is rye sourdough) that is so good. I use it to make rueben sandwhiches. I pile on sauerkraut. Sauerkraut, mustard, little swiss cheese, and russian dressing - or thousand island.

[@MOMOF9-c4v]

Have you tried Einkorn- homemade Einkorn Sourdough is yummy and fairly easy to make - different protein/gluten structure

[@rogerhartman5629]

I have been eating 2 slice of einkorn sourdough toast with bacon and eggs for breakfast. Does not cause a spike for me

[@ecpapa3]

I buy organic whole, ancient grains - I grind the grains myself - then immediately bake it into a bread with a homemade sourdough starter (also made out of freshly milled whole ancient grains!). It sounds like a hassle - but it is SOOOO easy and it is SOOOOOO HEALTHY!!!! ❤❤❤

[@DK-pr9ny]

It still spikes my blood sugar significantly. I suggest wearing a CGM and testing before adding it to your eating regimen.

[@pedepot]

Are you eating fermented sourdough, or store-made sourdough (which has a ton of yeast).

[@1984Captive]

Consider throwing the bread in the freezer over night. Once frozen breads can have a lower spike in sugar.

[@christinawoodard3754]

I gained 10 pounds just like on any other vacation I took. I can’t just eat “what I want” anymore. Fermented wheat or not.

[@stephencarrier6465]

Delicious, but, it will still drive up your insulin, and, drive out your waist line.

[@ComplexityUnveiled]

I’m wearing a cgm and my own made sourdough doesn’t spike my levels above 126 mg/dl. I don’t use the white wheat flour either. Making your own allows you to choose the flour and fermentation time.

[@thievingbirds]

Making my own sourdough bread, sandwich, artisan and even Pizza for almost 2 years now. We haven't bought a loaf of bread since March 2023!

[@mondohand71]

That sounds great!

[@120mitchmd]

I love this carb loving version of you! Finally! 😁🤗

[@MT-gi8wp]

i mill my own organic flour to make sourdough bread. it tastes delicious and does not spike my glucose. sourdough bread with freshly milled flour is also very filling due to the high fiber content which means you also eat less.

[@JonWRowe]

I think you overstate the "health" of the European people. Yes, it's somewhat slightly better on a relative basis. Sourdough bread is better than regular stuff; however consider it's arguably not as a benign as you claim. Even if MORE benign than the alternative. It's similar to the "whole grain" scam. "Not as bad," doesn't necessary mean "go ahead and indulge."

[@christinawoodard3754]

Yup. I’m one of the unfortunate souls. I remember about him warning about people with IBS and other gut issues need to be careful even with this, on another video a while back. Sucks to be me I guess

[@richardmiddleton7770]

Sourdough bread is kind of rubbery. It will disolve much slower in water than regular bread. Therefore it will digest slower, resulting in a lower insulin response.

[@StangspringDK]

I started baking sourdough in dec. 2019. I enjoyed the tedious process,the experimentation and most of all, the taste and the crumb of fresh baked sourdough. From there, until feb. 2021, I went from 83 something to 92,5kg, despite being a fairly active track&field coach. Then went keto. Lost 23 kg in a bit over 7 months. When I got to 70kg, I started running. Still very low carb, running 30-40k a week with zero issues (used to have ankle problems, and a bit tender knees). One thing I’ve noticed, is less raspy throat in the morning and no “itchy” eyes, after ditching gluten. I used to think, that was completely normal, and probably the result of snoring or dry air in my bedroom. I sometimes eat danish rue bread, and don’t notice any issues, except it “stimulates” my appetites (feel hunger shortly after). Either the gluten content is too low, or the lower amount of fructans?

[@StickyKleenex]

This makes me feel better because I just bought my wife a bread maker for Christmas. I got tired of spending $10 a loaf!

[@joe1071]

Don’t need a bread maker for sourdough. Get a starter, or make a starter from a recipe. Follow sourdough recipe, eat bread

[@sjordan7085]

And, for $10.00 you could have bought a bread maker at a Thrift Store.

[@deant007]

You sure she didn’t want a new vaccum cleaner?

[@IMTukki]

Fermentation is your gut buddies' Best Friend

[@chrizzlybearlol]

The bread is different because we have governments that don’t allow companies to poison citizens for profit margins. But regulation is socialism, I guess.

[@jadedixon3641]

Well, the people who want to change that are being called bigots so...?

[@nomaam-br549]

Regulation is most definitely NOT socialism.

[@chrizzlybearlol]

@ yes that should be pretty clear. But with my experience with conservative Americans I had in comment I feel that’s not the case. Besides not knowing what it actually is and misusing the term. They are actively arguing against their own interests. It would be funny if it wasn’t real.

[@Bjorn_R]

Yeah thats the punchline.

[@nicholascanada3123]

Yes you do , check your icecream eww 😢

[@alaskabarb8089]

As I understand it, Glyphosate (RoundUp), used for killing wheat plants, in preparation for harvesting, is banned in the EU. Also, if labels are accurate, the breads there contain far fewer additives, dough conditioners, and preservatives. If you’re going to make sourdough, first obtain unbleached flour from the EU.🌞✌🏻

[@ZsuzsaKarolySmith]

I make my own sourdough pita bread with organic wholemeal flour. I keep the starter in the fridge and use half of it every 3-4 days to make the dough, feed the starter and put it back in the fridge after a few hours when it starts bubbling. The dough also keeps in the fridge for a few days. This way I can make fresh pita bread every day with minimum effort. I just scoop out some dough, roll it and just chuck it in the air fryer for 5-6 minutes. Works every time! I never buy bread any more. It’s very difficult to find good commercial sourdough but so easy to make your own.

[@ayseltrummel6808]

I can’t imagine life without bread. I buy Italian sourdough bread from Aldi grocery stores. I was in Italy for three months and ate at least two large slices per day bread and pasta daily and did not gain any weight but within a month after returning to US I gained twenty pounds. It is SAD pun intended that our government does not care about the people. We must change the food industry by passing laws.

[@scottymac101]

I add lupin flour and nutritional yeast to my sourdough bread and always make some extra to put in my tortilla press cook and freeze for pizzas

[@JammCo]

You’re always on time my man. I lost 90 pounds with your guidance on Keto. Kept the weight off for 4 years. I recently got into making my own sourdough breads for others, now i can finally enjoy it also. Happy holidays !

[@gabriellem7548]

Recipe please 🙏

[@rendmig3973]

If you want to starte your own sourdough, the first time use 3 part water, 3 part eco flour and one part eco butter milk. Let it stand at room temperature and every day for fourteen days you take one part sourdough and feed it with 3 parts eco flour and 3 parts water. After fourteen days your sourdough are ready for baking

[@davidneal6920]

I haven’t been to the USA for a long time however when I was there the bread tasted very sweet. Too sweet

[@jamesdalke6469]

Great information as always. Would be extremely interesting to get your take on Sprouted Breads and Grains.

[@wyrdweaver4953]

We are really blessed to be able to buy local organic sourdough made from combinations of khorosan, spelt, and emmer. All ancient forms of wheat before being genetically modified. They're far more delicious than usual bread too. That's in NSW Australia

[@birchtreeweb]

I’ve been eating modified keto (50gm carbs) for over a year with a good response. I love bread and have been avoiding it, but would like to reintroduce sourdough in small portions and see how things go. There is a great sourdough pizza shop that just opened up and might be a nice infrequent treat.

[@harmdegraaf5579]

I do not understand why sourdough gives less high sugar spikes. It is fermented and therefore sort of predigested and easier to digest. Logically this should give faster release of sugars.

[@chawkisalhi8103]

The best bread you can eat is done with BARLEY.

[@darrenlevy6656]

Tom, the best way to find out glycemic effects is to use continuous glucose monitoring devices like Dexcom. How about you do this, give us your data and that would be evidence to me whether sour dough is good or bad. As a physician, I am going to argue that it’s bad.

[@mrsnoopyaaaaa]

Great video Thomas

[@ZackRamsey14]

I've been eating sourdough bread every day for a month straight. It's been a great addition to my diet nutritionally! I say as someone who avoided most bread and grains for years

[@dennisb7930]

Excellent Thomas people need to hear this 👍

[@ChrisAbbott]

Use to make a Rye sourdough in Sweden. Took about 18 hrs to make

[@DavidPaulNewtonScott]

This is great I am on my way to the perfect diet. I would say make it yourself use white organic flour less phytates and plaster it with grass fed butter.

[@customsmithmfg4377]

Sourdough is my favorite bread, and the really the only kind I ever purchase- which is baked at the store. I still keep my bread intake to a very minimum- but this makes me feel better about it. I wonder however, because I usually toast it. Will that change the benefits?

[@kenycharles8600]

I read that modern genetically modified wheat that's sprayed with glyphosate before harvest has 50 times the gluten that the original parent wheat had. Have you done a video on that?

[@birdsherbsadventures3014]

Sprouted Einkorn, then add probiotics into mix !!

[@HateDietPepsi]

USA food companies always take cheaper shortcuts in food preparation and thus most sourdough breads in the USA are not real sourdough breads.

[@Chad4626]

Maybe after I achieve my heath goals. Now, I need to stay carnivore. Great video.

[@billybunter55]

So are we staying that sourdough is healthy or its not unhealthy?

[@eddiesilva3323]

As I’m going to school learning about all of it information, you can respect you a lot. The information is correct. I know you’re not a doctor you should become a nutritional doctor in my opinion.

[@Rcenthusiast90]

Probably because it’s not sprayed with synthetic chemicals in Europe as one of them being extremely toxic which is folic acid.

[@marielaveau8761]

Thomas, you are under an illusion respecting European bread. Most bread sold in UK supermarkets, for instance, is produced following the Chorleywood Bread Process (CBP for short). This means, lots of yeast to make it rise real fast. This requires lots of water which in turn requires lots of fat to hold it all together. On top of that, bread rolls are baked, then frozen and thawed behind the bread counters of the supermarkets before being put on display, making them dry and rather unpalatable after just a few hours. Bakeries are different, although I'm sure artisanal bakeries in the United States also sell slow-risen, proper sourdough bread. The problem here is more one of "to have or not to have" such a bakery nearby.

[@loribaldwin1112]

GREAT news!

[@MrQuadcity]

**Key Takeaways** #### **1. Comparison Between European and American Bread** - European cultures consume a significant amount of bread but experience fewer health issues compared to Americans. Europeans have lower BMIs, better longevity, and healthier waist-to-hip ratios. - Bread in Europe differs in preparation methods, particularly in fermentation practices and ingredient selection, which may account for these disparities. - Thomas DeLauer emphasizes the difference between sourdough bread and regular bread, associating sourdough with less impactful effects on insulin and blood sugar levels. --- #### **2. The Benefits of Sourdough on Blood Sugar and Insulin Response** - **Slower Digestion and Low Glycemic Response**: Sourdough ferments for extended periods, decreasing the pH of the bread. This acidic environment leads to delayed digestion, moderating blood sugar spikes and reducing the demand for insulin secretion after meals. - **Reduced Saccharification**: The fermentation process inhibits carbohydrate breakdown, leaving complex carbohydrates intact. This lowers the glycemic impact, reducing the production of hyperglycemic reactive substances. - **Rodent Studies**: Research demonstrates that rodents consuming sourdough bread experienced significantly lower postprandial glucose and insulin levels compared to regular bread. These observations suggest sourdough might better support metabolic health and insulin sensitivity. --- #### **3. Creation of Resistant Starches** - Sourdough's fermentation process produces **resistant starches**, which resist digestion in the human body. - Resistant starches function similarly to insoluble fiber, reaching the gut where they nourish beneficial bacteria. This supports gut health and provides prebiotic benefits. - As resistant starches are not absorbed or utilized like regular carbohydrates, they lower the glycemic response of the food while offering digestive health benefits. --- #### **4. Sugar and Gluten Impact** - The fermentation process **consumes sugars** that would otherwise trigger bloating or gastrointestinal discomfort, resulting in bread with lower residual sugar content. - People sensitive to gluten and those with mild gluten intolerances often tolerate sourdough better. Fermentation alters the structure of proteins like alpha-gliadin and gamma-gliadin (components of gluten), making them less likely to provoke an immune response. - However, individuals with celiac disease should exercise caution, as even these changes might not eliminate their symptoms. --- #### **5. Enzyme Activation and Nutrient Bioavailability** - Fermentation activates various enzymes, further enhancing sourdough’s digestibility and nutrient profile: - **Proteases**: Enzymes that break down proteins, reducing bloating and making proteins easier to digest. - **Phytase**: Breaks down phytic acid, an antinutrient that binds minerals like magnesium and zinc, thus freeing these minerals for absorption. - **Xylanase**: Breaks down hemicellulose (rigid cell walls of cereal grains), easing overall digestion. - **Amylase**: Breaks down starches, aiding in carbohydrate digestion. - These enzymatic reactions not only improve digestion but also enhance sourdough's nutritional availability compared to mass-produced breads. --- #### **6. The Case for Homemade Sourdough** - Store-bought bread often contains additives, preservatives, and questionable ingredient quality. Making sourdough at home ensures better control over ingredients and fermentation duration. - Gluten-free sourdough is a viable alternative for those concerned about wheat-based bread. Using gluten-free flours, such as rice flour, simplifies digestion and reduces the risk of adverse reactions. - For those reintroducing bread into their diet, starting slowly with small amounts of homemade sourdough is recommended to avoid overconsumption or a potential "gateway" back into poor bread-eating habits. --- #### **7. Fermentation's Role Across Cultures** - European sourdough is often fermented using traditional methods. Longer fermentation creates more resilient proteins and produces less bloating. - Nutritional research shows that this extended fermentation results in sourdough becoming less reactive to sensitive individuals while increasing its overall quality as a food item. --- ### **Conclusion** Sourdough bread stands out as a healthier alternative to regular bread, offering advantages in terms of blood sugar regulation, insulin response, nutrient bioavailability, and digestion. The fermentation process not only lowers the glycemic index of sourdough but also creates resistant starches and activates enzymes that improve gut health. Additionally, sourdough’s structural changes to sugars and gluten proteins make it more tolerable for those with mild gluten sensitivities, though celiac patients should still exercise caution. Homemade sourdough is recommended to fully leverage these benefits while avoiding highly processed bread with additives. While sourdough isn't a "free pass" to eat limitless bread, it serves as a valuable tool for those looking to manage insulin resistance, support fat loss, and improve gut health. By adopting traditional fermentation practices and prioritizing mindful consumption, sourdough bread could contribute to better metabolic and digestive health, bringing bread back into the diet without compromising wellness goals.

[@ptypablo]

Been making my own Sourdough bread for like 4 months now

[@winanderson4143]

It's the best bread for me. Try Miche sourdough, which is even better. The best! And the loaf lasts longer than any other bread. Try Miche sourdough toast with buckwheat honey. That pair will shrink visceral fat like you cannot believe.

[@johnh4957]

I use a Dexcom and the listed carbs, but maybe I'll compare Pepperidge farms sourdough(love the texture) to local bakery sourdough to see if there is a difference for me.

[@Rob-fc1qf]

Well they studies done with insulin resistant people or non-insulent resistant? Seems like there would be a big difference in the response between the two.. Or does it even matter?

[@hikinganddrone]

Only bread I eat once a while, but I check my blood and i see still raising my blood sugar. Not too good for me.

[@DavesChaoticBrain]

Make sure you're getting REAL Sourdough...Most commercial sourdough isn't fermented long enough so it will cause issues.

[@hikinganddrone]

@ I make my own keto bread and I check my blood sugar, doesn’t go up

[@rj5822]

What brand? Only sourdough at my local grocery store is overly processed

[@kymhocaluk9408]

Excellent. Luv the science ❤🇨🇦

[@sandrasepulveda727]

Very educational. Thx I see a lot of gluten free stuff in stores, but the carbs are still high are they a good thing ??

[@TheQuasar14]

What about Dave's Power Seed at 60 calories per slice?

[@JBC-u7g]

Dave's Killer Bread is excellent, but I don't think they make sourdough. I prefer Ezekiel because it is sprouted and flourless. It isn't inexpensive but not much more so than Dave's.

[@mondohand71]

Excellent vid. Spot on. REAL sourdough bread is fantastic. Just make sure it’s not fake sourdough. Lots of wannabes out there .

[@missygee6155]

What do you think about Ezekiel sprouted grain bread?

[@texasgrannieof2]

Ancient grains..spelt, rye, red flour..

[@santinodewreede3955]

I want TDL working with RFK Jr to #MAHA!

[@dove72]

I'll believe it when I see it. Why don't you show us using your CGM or glucose monitor? I've tested with several types of sourdough, and it still spikes glucose.

[@9929kingfish]

If your metabolically compromised this bread will still impact you adversely.

[@MiClLC]

I have to disagree. I purchase artisan sourdough bread from my local farmers market and it always translates into belly fat after consumption. It's totally worth it though lol

[@genedowen9183]

OK, Noticed something - what smart ring are you wearing?

[@abigailmariewells]

Thomas, you should check out Bread Becker here on KZbin. She talks about the science behind freshly milled flour and why that is far superior to flour we buy in the store. I think you would be very interested. :)

[@GloriousEagle69]

u should tell kennedy to ban all bread not being sourdough

[@JewishKeto]

Interesting

[@aurapopescu1875]

No bread for me thank you. Strict Keto, 6th consecutive year 🤗

[@tomaszgrzelaczyk-boto7725]

What about spelt bread home made only 4 ingredients- ? Could we know your opinion about ?

[@Dreadtothink]

I’ll stick with what Dr William Davis says about bread tbh. Sourdough is to normal bread what low tar cigarettes are to standard ones. It’s extremely bad for your gut, releases toxic compounds, destroys the gut lining, etc etc

[@stevenuzzell7980]

Think about this. The age of the flour? Grind your own own flour as you go..

[@noel3830]

Do you actually spend time baking your own sourdough bread?

[@grettalemabouchou6779]

Because it's not sprayed with Round up in Europe.

[@SomeGuy-xf9bc]

Their bread isn't polluted with glyphosate and other garbage.

[@jameskeating4719]

Example Thomas has a nice following if he gets arrested or in trouble his audience would go through the roof during his troubled times cause society is jacked up . Like many comments people believe they know everything 🤷‍♀️ 🤷 is genius when we don’t BUT SAINT THOMAS is action n teaching like a good preacher on spiritual guidance

[@JanetKrawiec]

This country took out iodine out of the flour and replaced it with bromine. Iodine reduces inflammation. Inflammation causes glucose spikes!

[@Loiczzr]

You got it backwards, sourdough is regular bread....

[@jameskeating4719]

YOOOO SAINT THOMAS WHAT UP WOOOOOO

[@DavidD-cd9em]

Resistant starch can make Some people very bloated

[@kevb.1791]

YouNow seem like a fanboy for Europe Thomas You moving there? LOL

[@melissasmess2773]

Bread is just fancy sugar. 😋

[@yelnatsch517]

Have we normalized for physical activity between Americans and Europeans? Europeans walk a lot more than Americans.

[@Mo-yj3wf]

It’s not better in Europe. In generall we all have almost the same. You can find better options but it’s not easy nowadays.

[@xune2316]

It’s prob a certain ingredient used in USA that makes it bad.

[@jnaperski]

glyphosate....

[@monnoo8221]

20 of all hospital admissions in germany aer due to diabetes. Whether it is sourdough or not, it is highly glycemic, eating a lot of it, as a traditional german breakfast with a lot of jam (70% sugar, lots of deliberately added fructose), makes you metabolically sick, whether with (a lot of) glyphosate or not (so much). Ii suggest, in the future you start recommending bread, a good glass of milk super enriched with C15:0 and a thick honey spread as a healthy breakfast. LOOOL Your credibility starts to suffer.

[@olumide4268]

kzbin.infoYYkAgz3vacc?si=9_Anxn_T0SJm9DIX

[@ClockCutter]

Thomas promoting bread. It was so predictable. Never trust anyone making a living on KZbin.

[@Braap420]

This is great, I've been mostly carnivore ish. I don't know if its bad or dangerous being in a semi carnivore/keto state. But I feel fking awesome and get stronger everyday. I'm craving some healthy grilled chicken breast sourdough sandwiches with some cream cheese lately and I hate the taste of keto bread so its good to know that I'm not going to actually mess it all up with some sourdough, its weird though I dont crave any sweets or ultra palatable foods but the flavor of good fresh sourdough makes my mouth water which doesn't happen with regular bread in fact I don't even like the taste of it anymore last time I tried it I thought it had gone bad, but my friend said it tasted like regular bread...

[@justinmartin1666]

FIRST COMMENT:🏅🏆🥇

[@TimBell-xl8xn]

Where do you Americans buy your flour? What brand? Everything sold in the US is absolute garbage.

[@jameskeating4719]

Example Thomas has a nice following if he gets arrested or in trouble his audience would go through the roof during his troubled times cause society is jacked up . Like many comments people believe they know everything 🤷‍♀️ 🤷 is genius when we don’t BUT SAINT THOMAS is action n teaching like a good preacher on spiritual guidance