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This bread we are showing you is dextrinized sourdough bread (toasted at a low temperature for a long time) it is the healthiest option because the natural fermentation process pre-digests the gluten and reduces antinutrients.<\/p>\n\n\n\n
By subjecting it to dextrinization, starches are transformed into dextrins, much simpler molecules that facilitate almost immediate digestion. This prevents heavy intestinal fermentation and sharp spikes in blood glucose. Furthermore, by removing moisture, it becomes a more stable, lighter food with a much higher bioavailability of minerals than industrially produced bread.<\/p>\n\n\n\n