Author: MIchelle

The sourdough fermentation process uses friendly bacteria to make the bread rise and break down the gluten, which results in many of the gluten intolerant being able to eat this bread without a negative result. In addition the phytic acid is mitigated so that you can actually absorb the minerals and vitamins from wheat. Then the baked bread “fertilizes” the good bacteria in your gut, provides nutrition to your colon, and leads to a healthy digestive system.

Basically, prebiotics is a type of fiber that feeds the probiotics in your digestive system, releasing more nutrients into your body.