selenium Archives - Amazing Health Advances

Combat Cognitive Decline and Grow New Brain Cells with an Intriguing Mineral

The AHA! Team — Wed, 07 Aug 2024 08:50:37 +0000

Lori Alton via NaturalHealth365 – At its mildest – which may involve occasional “blanking” on names or temporarily misplacing car keys – it causes embarrassment, annoyance, or minor inconvenience. At its worst, it is debilitating, jeopardizing the ability to read, write, and talk and threatening one’s ability to live independently. We are speaking, of course, of cognitive decline. Sometimes called cognitive impairment, this age-related condition is characterized by a decrease in the ability to learn, remember, and concentrate. There is currently no cure for cognitive decline, and ongoing research focuses on therapies and treatments intended to alleviate it or slow its progress. Recent research has illuminated the ability of selenium, an essential trace mineral, to help maintain healthy cognitive function – and potentially combat cognitive impairment. What functions does selenium perform in the body? Selenium is an important constituent of selenoproteins, a group of compounds needed for antioxidant defense, DNA synthesis, and thyroid hormone metabolism. (In fact, glutathione, the body’s “master” antioxidant and neutralizer of toxins, is one of the primary selenoproteins). Because selenium combats oxidative damage and inflammation in the brain, it is believed to play an important role in protecting brain health. And this mineral may even take the protection of cognitive function to the “next level.” In recent studies, it has been found to promote neurogenesis – the formation of new brain cells – in the hippocampus, an area of the brain linked with learning and memory. Warning: Low levels are linked to neurodegenerative conditions Like so many health-sustaining compounds, selenium is normally present in good supply in young people but becomes scarcer with age. Researchers have observed that the risk of cognitive decline and Alzheimer’s disease rises as selenium levels fall. In a 2023 meta-analysis published in Nutrients, the authors concluded that people with neurodegenerative diseases have lower levels. These shortfalls can have grave consequences. For example, preliminary studies have suggested that selenium deficiency causes brain inflammation. Conversely, animal studies have shown that increasing intake can reduce the accumulation of harmful tau and beta-amyloid proteins linked with Alzheimer’s disease. The “million-dollar question:” Can selenium improve age-related cognitive decline? Research has yielded encouraging results. Preliminary studies have shown that treating cultured brain cells with selenium led to increases in proliferation and signs of neurogenesis. A separate study showed that adding supplementary selenium directly to the drinking water of elderly mice caused significant improvements in learning and memory. Clearly, cell and animal studies offer valuable data on the potential of this micronutrient. But what about human studies? In a study published in 2023 in the Journal of Cardiac Failure involving patients with congestive heart failure, participants with higher levels of selenoproteins (which, in turn, indicate selenium levels) performed better on global cognitive tests than those with lower levels. This seemed to echo the findings of an earlier study published in Epidemiology that showed better cognitive performance among older adults with increased levels of selenium. Another study published in the European Journal of Nutrition showed that supplementing with a single selenium-packed Brazil nut improved verbal fluency and mental function in patients with mild cognitive impairment. However, other research has shown mixed results, and more studies are needed. It’s worth noting that selenium can also promote heart health and discourage atherosclerosis. A review involving over 433,000 participants with coronary heart disease showed that supplementation decreased levels of inflammatory C-reactive protein while increasing levels of glutathione. How much is too much? While serious selenium deficiencies are uncommon in the United States, holistic practitioners note that inadequate intake can occur in vegetarians, vegans, and others who consume little meat and seafood. Consuming food grown in soil with low selenium levels can also cause shortfalls. The Office of Dietary Supplements recommends 55 micrograms of selenium daily for adults. You can increase your intake by eating oysters, poultry, beef, cold-water fatty fish, and eggs. However, the undisputed “heavyweight” of selenium content is the Brazil nut, with a single ounce (six or seven nuts) delivering a whopping 544 micrograms. Incidentally, there is such a thing as “too much selenium.” Symptoms of excessive intake include skin rash, nausea, diarrhea, fatigue, and irritability. Acute selenium toxicity, a more serious condition, can lead to tremors, acute respiratory distress syndrome, organ failure, and even death. The Food and Nutrition Board has established a daily upper limit for selenium (from food and supplements combined) of 400 mcg for adults. (Caution – Brazil nuts could cause toxicity if consumed in excessive amounts. A mere half dozen Brazil nuts, in one sitting, could exceed the tolerable upper limit for the day. Limiting yourself to no more than 3 of these tasty, nutritious nuts a day allows you to rack up healthy levels of this essential trace mineral without risk of toxicity.) Selenium is available as a supplement, with typical amounts ranging from 50 to 400 micrograms a day. However, consult with your holistic doctor before supplementing. Remember: Other steps to protect cognitive function include proper nutrition, staying physically and mentally active, and maintaining a healthy social network. The latest research suggests that selenium may help you retain sharp mental function while safeguarding your priceless memories well into old age. It’s certainly wise to ensure you have adequate amounts of this valuable micronutrient. Sources for this article include: NIH.gov LifeExtension.com NIH.gov OfficeofDietarySupplements.gov NIH.gov NIH.gov Springer.com VeryWellHealth.com To read the original article click here.

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Study Identifies Another Reason to Add Mushrooms to American Diet

AHA Publisher — Tue, 02 Mar 2021 08:00:34 +0000

FLM Harvest via News-Medical Net – The second study published in as many months has identified another reason to add more mushrooms to the recommended American diet. The new research, published in Food & Nutrition Research (February 2021), examined the addition of mushrooms to U.S. Department of Agriculture (USDA) Food Patterns resulting in the increase of several micronutrients including shortfall nutrients while having a minimal to zero impact on overall calories, sodium or saturated fat. Dr. Victor L. Fulgoni III and Dr. Sanjiv Agarwal looked at the nutritional effect of substituting a serving of various foods recommended to be moderated in the diet by the 2015-2020 U.S. Dietary Guidelines with an 84-gram serving of mushrooms on nutrient profiles in USDA’s Healthy US-style, Mediterranean-style and Vegetarian Eating Patterns. This is a similar approach that the USDA used for determining its Dietary Guidelines. For the mushroom serving, researchers looked at a composite of white, crimini, and portabella mushrooms at a 1:1:1 ratio; one scenario including UV-light exposed mushrooms, and one scenario including oyster mushrooms. “Simply adding an 84-gram serving, or what would be the equivalent of 5 medium white mushrooms, to USDA Food Patterns increased several shortfall nutrients including potassium as well as other B vitamins and minerals and had minimal to no impact on overall calories, sodium or saturated fat,” said Dr. Fulgoni. Depending on the pattern type and calorie level, key findings include: The addition of a serving (84 g) of mushrooms to the diet resulted in an increase in potassium (8%-12%), copper (16%-26%), selenium (11%-23%), riboflavin (12%-18%), and niacin (11%-26%), but had no impact on calories, carbohydrate, fat or sodium. The addition of a serving (84 g) of oyster mushrooms increased vitamin D (8%-11%) and choline (10%-16%) in USDA Food Patterns. Mushrooms exposed to UV-light to increase vitamin D levels to 200 IU/serving also increased vitamin D by 67%-90% in USDA Food Patterns. A composite of white, crimini, and portabella mushrooms at a 1:1:1 ratio would be expected to add 2.24 mg ergothioneine and 3.53 mg glutathione, while oyster mushrooms would provide 24.0 mg ergothioneine and 12.3 mg glutathione. (Note: the USDA Food Patterns, as well as USDA FoodData Central, do not include analytical data on either of these antioxidants at this time). Results Mirror a Similar Modeling Study Drs. Fulgoni and Agarwal also modeled the addition of mushrooms to National Health and Nutrition Examination Survey (NHANES) 2011-2016 dietary data looking at a composite of white, crimini, and portabella mushrooms at a 1:1:1 ratio; one scenario including UV-light exposed mushrooms, and one scenario including oyster mushrooms for both 9-18 years and 19+ years of age based on an 84g or ½ cup equivalent serving. Similar to the USDA Food Patterns, the NHANES data found the addition of a serving (84 g) of mushrooms to the diet resulted in an increase in dietary fiber (5%-6%), copper (24%-32%), phosphorus (6%), potassium (12%-14%), selenium (13%-14%), zinc (5%-6%), riboflavin (13%-15%), niacin (13%-14%), and choline (5%-6%) in both adolescents and adults; but had no impact on calories, carbohydrate, fat or sodium. Looking specifically at vitamin D, the study shows that when commonly consumed mushrooms are exposed to UV-light to provide 5 mcg vitamin D per serving, vitamin D intake could meet and slightly exceed the recommended daily value (98% – 104%) for both the 9 -18 year and 19+ year groups as well as decrease inadequacy of this shortfall nutrient in the population. In addition, a serving of UV-light exposed commonly consumed mushrooms decreased population inadequacy for vitamin D from 95.3% to 52.8% for age group 9-18 years and from 94.9% to 63.6% for age group 19+ years. Mushrooms Role in the Dietary Guidelines Mushrooms are fungi – a member of the third food kingdom – biologically distinct from plant and animal-derived foods that comprise the USDA food patterns yet have a unique nutrient profile that provides nutrients common to both plant and animal foods. Although classified into food grouping systems by their use as a vegetable, mushrooms’ increasing use in main entrees in plant-based diets is growing, supporting consumers’ efforts to follow food-based dietary guidance recommendations to lower intake of calories, saturated fatty acids, and sodium while increasing intake of under-consumed nutrients including fiber, potassium and vitamin D. When considering mushrooms’ role in diet quality and helping consumers achieve healthy eating patterns, a previous analysis of NHANES 2001-2010 data discovered that mushroom intake was associated with higher intakes of several key nutrients and thus better diet quality. However, intake was low – about 21g per day among mushroom consumers. Because of mushrooms’ culinary versatility and unique nutrient profile, greater recognition of mushrooms in dietary guidance is an opportunity to improve diet quality, particularly to increase consumption of vegetables. “Results from this current research on modeling the nutritional impact of mushrooms on USDA healthy eating patterns are now available for consideration by the 2025-2030 Dietary Guidelines Advisory Committee,” said Mary Jo Feeney, MS, RD, FADA and nutrition research coordinator to the Mushroom Council. Mushrooms: A Nutrient Powerhouse Often grouped with vegetables, mushrooms provide many of the nutrient attributes of produce, as well as attributes more commonly found in meat, beans or grains. According to the USDA’s FoodData Central, one serving (5 medium/90g) of white, raw mushrooms contains 20 calories, 0g fat, 3g protein and is very low in sodium (0mg/<1% recommended daily value). Few foods naturally contain vitamin D, and mushrooms are unique in that they are the only food in the produce aisle that contain vitamin D. Specifically, one serving of raw, UV-exposed, white (90g) and crimini (80g) mushrooms contains 23.6mcg (118% RDA) and 25.52mcg (128% RDA) of vitamin D, respectively. More Research from the Mushroom Council Still to Come With mushrooms growing in awareness and consideration among consumers nationwide, in 2019, the Mushroom Council made a $1.5 million multi-year investment in research to help broaden understanding of the food’s nutritional qualities and overall health benefits. In addition to the analysis of mushrooms for bioactive/ergothioneine for inclusion in the USDA FoodData Central database, additional research projects approved include: Health-promoting effects of including mushrooms as part of a healthy eating pattern. Mushrooms’ relationship with cognitive health in older adults. Mushrooms’ impact on brain health in an animal model. Since 2002, the Council has conducted research that supports greater mushroom demand by discovering nutrient and health benefits of mushrooms. Published results from these projects form the basis for communicating these benefits to consumers and health influencers. To read the original article click here.

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Are Mushrooms the Ultimate Superfood? The Answer May Surprise You … Especially When it Comes to Getting Enough Vitamin D

AHA Publisher — Thu, 14 Jan 2021 08:00:10 +0000

Sara Middleton via NaturalHealth365 – While certain types of mushrooms can be toxic or even deadly, the mushrooms you’ll find in the grocery store are safe and healthy to eat. In fact, the health benefits of mushrooms appear to impact everything from cognition to gut health. Mushrooms are even known as one of the few plant sources of vitamin D, a critical nutrient that about 1 billion people worldwide are estimated to be deficient in. In other words: these versatile fungi could be a great addition to your weekly meal plan if you don’t eat them yet. Eating Just 2 Servings of Mushrooms Per Week Could Do Wonders for Brain Function Most varieties of mushrooms contain a range of nutrients, including vitamin D, vitamin B, copper, potassium, selenium, and phosphorus. We’re still learning about why they boost health, but human studies have so far revealed some promising effects. According to Harvard Medical School, one 2019 study found that consuming just two servings of mushrooms per week (1 serving is about 3/4 cup cooked) was associated with a reduced risk of mild cognitive impairment in older adults compared to eating fewer than 1 serving per week. Scientists attribute their excellent brain-protective benefits to their antioxidant capacity. Additional research has found that mushrooms, which contain natural prebiotic compounds, may stimulate the growth of healthy gut bacteria and potentially support healthy digestion. Another great thing about mushrooms is that you generally have a wide variety to choose! Popular types of mushrooms include: Shiitake Portobello Crimini Button Oyster Beech Maitake Enoki Read this Important Note About Mushrooms as a Vitamin D Source We mentioned earlier that mushrooms are one of the only plant sources of vitamin D, which (in addition to sunshine) makes them a popular choice for vegans or anyone interested in non-animal sources of this important vitamin. And while this is true, there are a few important things to keep in mind so you can ensure you’re getting the most out of this nutritious fungi: According to the United States Department of Agriculture, mushrooms technically contain a compound called ergosterol that is a precursor to vitamin D. This means that it gets broken down in the body and converted into vitamin D2. But, vitamin “D2” is not the ideal form for humans. Especially if you’re deficient in vitamin D … you’ll want to get vitamin “D3.” Many conventionally grown fungi are actually grown in dark environments, which dramatically lowers their vitamin D content (unfortunately). Some more health-conscious producers are now exposing their mushroom crops to ultraviolet light as a way to improve the fungi’s nutritional profile. Look for these higher-quality varieties in health food stores or online. According to Harvard Medical School, dried mushrooms stored in a cool, dry place for up to 6 months contain about 600 IU of vitamin D2 per 3.5-ounce serving. Bottom line: If you’re deficient in vitamin D (with a blood test score of below 30) … then, you’ll most likely need to supplement with vitamin D3 to the tune of 5,000 to 8,000 IU or more until your levels reach between 50 and 80 ng/ml. In addition, you may want to consider taking your vitamin D3 with cofactors like, vitamin K2, magnesium, zinc and boron to help with proper absorption. Before You Eat Mushrooms … Here Are Two Final Tips: Don’t wash or clean mushrooms until you’re prepared to use them (ideally within a week of purchasing), and try storing them in a fridge in an open brown paper bag to help absorb excess moisture and prevent spoilage. Sources for this article include: Harvard.edu, USDA.gov, NIH.gov To read the original article click here. For more articles from NaturalHealth365 click here.

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Feeling Hopeless About Your Underactive Thyroid? These Two Nutrients May Help, Study Suggests

AHA Publisher — Mon, 11 Jan 2021 08:00:37 +0000

Edit Lang via NaturalHealth365 – According to the National Institutes of Health (NIH), approximately 4.6 percent of the U.S. population over 12 years old lives with hypothyroidism, with women far more likely to develop the condition than men. Hypothyroidism, also known as underactive thyroid, occurs when your thyroid gland does not produce enough thyroid hormones. This diminished thyroid function can potentially lead to devastating health consequences, such as weight gain, muscle weakness, pain, depression, plus much more. Although thyroid medications are the gold standard for managing hypothyroidism symptoms, they are certainly not the only way to nudge your thyroid gland to release more of its vital hormones. A study published in the Journal of the American College of Nutrition put two nutrients to the test to see if they can help improve thyroid function. Study Questions Effectiveness of Medications Used to Treat Underactive Thyroid If you live with low thyroid, you know how the condition progresses over time and symptoms worsen. Upon diagnosis, most doctors recommend patients to begin taking one of the many thyroid medications on the market, likely for the rest of their life. This approach might sound reasonable if we did not consider the long list of possible side effects and severe long-term health consequences, such as breast cancer associated with thyroid medications. In addition, scientists also raised questions about medication efficacy, as a whopping 40 percent of patients on thyroid medications continue to have abnormal TSH levels, according to the Colorado thyroid disease prevalence study. Such dismal results with commonly prescribed pharmaceuticals may partially explain why researchers looked at nutrients to boost thyroid hormone levels naturally. Supplementing with These Two Nutrients Can Increase Thyroid Hormone Levels In this 12-week study, researchers divided 68 obese women with underactive thyroid into four groups. Group 1 received 30 milligrams of zinc (as zinc gluconate) and 200 micrograms of selenium (as selenium yeast) Group 2 received 30 mg of zinc Group 3 received 200 micrograms of selenium Group 4 received a placebo At the end of the study period, researchers noted significant improvements in several areas. First, participants in the zinc-selenium group saw a 9.2 percent increase in Free T3 hormone levels. The zinc only group had an even more remarkable, 27 percent increase. Second, Free T4 levels also went up by 12.4 percent among patients taking both zinc and selenium. Finally, the ratio between Free T3 and Free T4 also improved by 23.8 percent. Researchers concluded that yes, indeed, supplementing with zinc or zinc and selenium has a beneficial effect on thyroid function. Discover the Various Ways Zinc and Selenium Affect Your Thyroid To better appreciate the above findings, let’s take a closer look at the connection between thyroid and zinc. One of the most important functions of zinc is its role in the T4 to T3 conversion. This process is also called the peripheral thyroid conversion, by which your body converts the inactive thyroid hormone T4 into the active hormone T3. Although zinc is not the only nutrient playing a role in this conversion, it is undeniably the most important of all. Zinc deficiency impairs your body’s ability to convert T4 to T3 and may lead to low thyroid development. On the contrary, maintaining adequate zinc levels can help optimize your health in multiple ways. Selenium, an essential micronutrient for thyroid function, also boosts T4 to T3 conversion, protects the gland against damage, and plays a vital role in thyroid hormone synthesis. Of all the organs, your thyroid contains the highest concentration of selenium in your body. Know This Before Supplementing With Zinc or Selenium Although avoiding deficiency in zinc and selenium is essential for optimum health, you should always consult with your healthcare professional before starting a new supplement regiment. Taking high amounts (especially over 40 mg) of zinc for long periods can deplete copper stores in your body. If you have celiac disease or other digestive disorders, you may not be able to absorb zinc at all. Selenium requires similar precautions as it can be toxic at high amounts. Experts have set the daily upper limits of selenium at 400 mcg. Brazil nuts are a popular way to ensure you meet the recommended daily intake of selenium. Be mindful, however, that according to the NIH, one ounce, or about 4 to 6 Brazil nuts contain approximately 544 micrograms of selenium, which is more than nine times the recommended daily allowance (RDA) of 55 mcg for most adults. A good rule of thumb is to limit the number of Brazil nuts to a couple of them a day. Sources for this article include: NIH.gov, NIH.gov, NaturalHealth365.com, NaturalHealth365.com To read the original article click here. For more articles from NaturalHealth365 click here.

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Discover the “Mighty Mineral” Under-Recognized for Its Lifesaving Health Benefits

AHA Publisher — Mon, 16 Nov 2020 08:00:33 +0000

Lori Alton via NaturalHealth365 – Most people are aware that certain minerals in the body – such as calcium, potassium, sodium and magnesium – play a vital role in sustaining life and health. Less “top of mind,” though, are essential trace minerals such as manganese, selenium, copper and zinc. And, although these microminerals are needed in much smaller amounts than the “Big Four,” they also serve indispensable functions in the body. Manganese, in particular, is responsible for an impressive checklist of life-sustaining functions. In fact, research has shown that this hard-working micromineral can help prevent and even alleviate a surprising range of diseases and conditions. As we take a closer look at the “mighty mineral,” the far-ranging benefits of manganese may surprise you. Manganese Works Behind the Scenes to Protect Your Health Manganese is the ultimate “wing-man” in the body, helping to facilitate the contributions of a host of other players. Specifically, it plays an important role in the metabolism of amino acids, cholesterol, glucose and carbohydrates. In addition, manganese helps the body utilize a slew of important nutrients, including vitamin B1 (thiamin) – which helps the cells convert carbohydrates into energy – choline, which is needed for brain development, and vitamin C, the antioxidant, anti-inflammatory “muscle” of the immune system. In combination with calcium, zinc and copper, manganese also supports bone mineral density. Plus, it helps to synthesize collagen, which is needed not only for healthy skin but for strong, flexible arteries. Finally, manganese facilitates normal blood clotting. The Benefits of Manganese Include a Stronger Defense Against Injury and Disease One of manganese’s important functions is to help to form superoxide dismutase, one of the body’s primary disease-fighting antioxidant enzymes. In fact, manganese superoxide dismutase is the compound’s full name. The task of superoxide dismutase is to gobble up harmful superoxide free radicals – thereby helping to fight oxidative stress, quench inflammation and slow the aging process. This antioxidant effect allows SOD to help fight a host of inflammatory conditions, including arthritis, COPD, heart disease and type 2 diabetes. Research has also shown that manganese is required for the activation of prolidase, an enzyme essential for wound healing. Unsurprisingly, low dietary levels of manganese have been associated with serious chronic diseases. Attention Diabetics: Discover the Health Benefits of Manganese Scientists report that manganese assists in the utilization of biotin, which helps normalize blood sugar. And, early studies have shown that the micromineral could help beta cells in the pancreas produce insulin. It makes sense, therefore, that researchers believe that manganese may help to lower elevated blood sugar levelsand help ward off type 2 diabetes, which currently affects 34 million Americans. One 2014 Korean study found that people with diabetes had lower levels of manganese than those without the condition. In another study, mice with diet-induced diabetes were given manganese supplementation for 12 weeks – with promising results. The team noted that the animals experienced improved glucose tolerance and increased insulin secretion, along with a decrease in the harmful oxidation of fats. While more clinical research is needed, these studies are encouraging. Natural Relief – Manganese Supports Healthy Bones and Joints Studies have suggested that manganese deficiency could be a primary cause of osteoporosis, a condition in which bones become brittle and subject to fracture. It turns out that manganese helps with the formation of certain hormones and enzymes that are involved in bone building. It also plays an essential role in the synthesis of glucosamine and chondroitin, essential ingredients of cartilage. And, it may help to prevent and treat another “osteo” condition – osteoarthritis. One study found that a combination of manganese, glucosamine and chondroitin for four months improved pain and function in people with osteoarthritis of the knee and lower back. Some studies have suggested that taking manganese in conjunction with calcium, zinc and copper can improve bone mass and reduce spinal bone loss in older women. Manganese May Boost Memory and Mood, Ease PMS Naturally The benefits of manganese extend to neurological functions, as well. This mineral is associated with the activity of the nerve cells of the brain, has been shown in animal studies to improve cognitive function. While more study is needed, some researchers believe that manganese can improve learning, memory and even mood in humans. And, it may even play a role in alleviating cyclical mood disturbances in women. A study published in the American Journal of Obstetrics and Gynecology found that premenstrual women with lower manganese levels experienced more pain, insomnia and mood-related symptoms than those with higher levels. How Much Manganese Is Enough? While true manganese shortfalls are rare in those who eat a varied, healthy diet, deficiencies can occur in people with chronic digestive disorders that limit absorption. In addition, a diet poor in manganese-rich foods can cause low levels. According to the National Institutes of Health, the daily adequate intake for manganese is 2.3 mg for men and 1.8 mg for women. However, some natural health experts recommend 4 mg a day for maximum benefit. The tolerable upper limit for manganese is 11 mg a day. Although manganese in small amounts is vital for health, excessive amounts can be toxic. If you would like to try supplementation, make sure to discuss the matter first with your qualified integrative doctor. You can boost your dietary intake of the “mighty mineral” with whole grains – particularly brown rice, which weighs in at a whopping 2.1 mg per cup. Other good sources include raw pineapple, chickpeas, adzuki beans, pecans, almonds and dark leafy greens. As far as exceeding the tolerable upper limit by eating these foods, no worries – there is no evidence showing manganese toxicity from high dietary intake. So, in terms of vitamins and minerals, the benefits of manganese may be somewhat under-appreciated. But make no mistake: this trace mineral is far too important to be overlooked. Sources for this article include: MedicalNewsToday.com, LifeExtension.com, OregonState.Edu, NIH.gov To read the original article click here. For more articles from NaturalHealth365 click here.

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Why Is Sourdough Bread Good for You? Benefits + How to Make Your Own

AHA Publisher — Sun, 26 Jul 2020 07:00:11 +0000

Jillian Levy, CHHC via Dr. Axe – With sourdough bread perhaps more popular than it’s been in quite some time, do you ever wonder: Why is sourdough bread good for you? It helps to take a look at old-school bread vs. what we’ve become accustomed to buying at the store. For centuries, bread was made with only three ingredients: flour, water and salt. Today, commercially made breads that you’d find in the grocery store can contain a dozen or more ingredients. It’s not surprising then that a high percentage of people report having difficulty digesting modern-day bread. The original way to make bread was to slowly ferment flour with water in order to create a “starter,” an alternative to baker’s yeast that makes bread naturally rise and gives sourdough bread its signature taste. Not only does sourdough bread stand out in terms of its flavor, but it’s also thought to have some nutritional advantages too. Why is sourdough bread good for you? Read on to find out why grain fermentation results in a product that is easier to digest, plus how sourdough bread can provide you with more absorbable nutrients, such as selenium, B vitamins, folateand others. What Is Sourdough Bread? Sourdough bread is bread made via the fermentation of dough. Fermentation is defined as “the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence.” Compared to nearly every other bread, what is different about sourdough bread? Real sourdough is made with a fermented sourdough starter, rather than with yeast. It also has a lower gluten content, lower antinutrient content and lower pH than regular bread. Sourdough is also often described as having more flavor and complexity and a better texture than yeasted breads. When flour and water are left at room temperature for at least several days, naturally occurring bacteria (such as lactobacilli) and yeast begin to ferment the dough and produce lactic acid. Lactic acid is responsible for giving the bread its slightly sour but pleasant taste. Flour naturally contains a variety of yeasts and bacterial spores. When combined with water at room temperature (somewhere between 65 and 85 degrees Fahrenheit), bacteria break down the starch found in wheat into sugars (glucose and maltose), which yeast then metabolize. Maltose is one byproduct of the bacterial fermentation that yeast thrive off, and in the process they produce carbon dioxide gas, leavening the dough. It’s thought that some of the oldest sourdough breads date back to at least 3700 BCE in the Fertile Crescent region, although historians are not exactly sure when people first began fermenting grains. The “Encyclopedia of Food Microbiology” points out that “Bread production relied on the use of sourdough as a leavening agent for most of human history; the use of baker’s yeast as a leavening agent dates back less than 150 years.” Is sourdough the same as Ezekiel bread? No, although the two have a number of things in common. Ezekiel bread is a sprouted grain bread that is made with whole grains and usually no yeast. Sprouting grains helps diminish levels of enzyme inhibitors and releases nutrients to more easily be absorbed, much like fermenting does. However, sourdough bread takes longer to make and usually isn’t made with sprouted flour. Overall the two are comparable in terms of nutrient content. Nutrition Facts (Plus Ingredients) Why is sourdough bread good for you? A lot of it comes from sourdough bread nutrition. The exact nutrition content of sourdough depends on the exact ingredients used (different types of flours/added grains/oil) and how it’s prepared. Generally, however, it contains a decent amount of: calories carbohydrates protein fat fiber selenium folate thiamine manganese niacin iron While wheat flour, water and salt are all you need to make sourdough, sometimes other ingredients are added, including: wheat bran hard red wheat oats rye barley spelt triticale flaxseeds apple cider vinegar olive oil garlic honey herbs, such as rosemary As you can probably tell by now, what really makes this bread unique is the presence of yeast and bacteria species, which also vary depending on how the bread starter is made. The most common yeast species found in sourdough include: Kazachstania exigua (Saccharomyces exiguous) Saccharomyces cerevisiae Candida milleri Candida humilis Lactic acid bacterial strains found in this type of bread can include: Lactobacillus sanfranciscensis L. pontis L. fermentum L. fructivorans L. brevis L. paralimentarius Why Is Sourdough Bread Good for You? Research tells us that due to how its unique preparation method, the following are some sourdough bread benefits: 1. May Be Easier to Digest Due to Less Gluten/Antinutrients There’s reason to believe that among people with gluten sensitivity (but not celiac disease), sourdough bread may be more digestible than commercial loaves made with processed wheat flour. The fermentation process increases acidic conditions in sourdough and helps produce enzymes that partially break down proteins, including gluten. This leads to a lower overall gluten content and decreased levels of phytates/phytic acid and other “antinutrients” that can interfere with nutrient absorption and digestion. 2. Lower Glycemic Index Studies have found that whole grain sourdough breads have a somewhat lower glycemic index score compared with other types of bread, especially highly processed breads made with white flour. Whole grain sourdoughs that are made with whole wheat flour, rye and other grains are recommended for those following a Mediterranean diet, due to their supply of filling dietary fiber. Is sourdough bread good for weight loss? Of course it depends how much you eat of it, but it can be if it helps to fill you up and is eaten as part of a balanced diet. In fact, some studies have found that sourdough tends to lead to higher satiety (fullness) compared to other breads, perhaps because of its protein and carbohydrate digestibility and absorption. 3. Can Be a Good Source of Fiber, Nutrients and Protein Whole grain sourdough is considered a high-fiber food and also a good source of essential nutrients like selenium, folate, thiamine, manganese, niacin and iron. While it can be difficult to absorb some of these nutrients from grains that haven’t been soaked, sprouted or fermented, studies suggest they are typically easier to absorb from sourdough due to the way that it’s prepared, as are the amino acids in sourdough which form proteins. Acquiring more of these essential nutrients from your diet is important for supporting functions such as red blood cell production, energy metabolism, immune system activation and more. How to Make Your Own While it may be faster and easier to make bread using commercial yeast, the old-school way of making sourdough has recently seen a revival among artisan bakers. How do you make sourdough bread from scratch? First you need to either make or find a sourdough starter. Recall that sourdough bread recipes do not use yeast, so a starter (or leavening agent) is essential for helping your bread rise and for providing some of its nutritional benefits. A starter is also sometimes called a pre-ferment, and it’s made simply by combining flour and water. When left to ferment, it forms into a colony of microorganisms, including wild yeast and lactobacilli. This process usually takes between five to 10 days, depending on the method, temperature and how sour you want the bread to be once cooked. To keep your starter “alive” and active, you need to refresh it by adding more flour and water throughout the process. Once the starter is stable you can keep it in your refrigerator and periodically feed it, about one to two times per week. What’s the best sourdough bread in the world? This is definitely up for debate, as there are dozens of different ways to make sourdough bread — depending on the equipment you have, amount of time you want to invest and how picky you are about the finished product. One key difference between sourdough recipes is whether or not you knead the bread. Another thing to consider is the schedule you adhere to in order to allow the bread the rise. Here’s the basic process involved in making your own sourdough bread from scratch: You want your starter to be bubbly and active before making bread, so it should be fed four to 12 hours prior to mixing it with flour and water. Combine your ingredients thoroughly, and then let the dough sit so it grows in size. You may need to knead or shape your dough one to three more times before it’s ready (although no-knead options are also available). Then the dough is formed into a loaf and baked for about an hour. For home bakers, baking in a dutch oven is often recommended, usually with the lid on for a period of time to help steam the bread, then the lid off to crisp it. If you’re a beginner, a simple way to make sourdough from scratch is to choose a mostly no-knead bread recipe and allow it to “bulk rise” overnight. This means that you prepare the ingredients at night, and then the bread rises while you’re sleeping so it’s ready to be baked when you wake up. If an overnight rise and not much kneading sound appealing to you, try this sourdough bread recipe: Combine the flours you are using, such as whole wheat and regular bread flour, with salt. Use about 520 grams of flour and a teaspoon of salt. It’s recommended that you weigh your ingredients for the best results, however 520 grams of flour is roughly equivalent to 4 cups. Mix 90 grams of your starter (a bit more than 1/2 cup) with 385 grams water (about 2.25 cups). Then pour the wet ingredients into your bowl with the flour and combine with your hands or a spoon to fully incorporate. Let the dough rest 15 minutes. Then stretch it in the bowl a bit. Cover the dough with a damp kitchen bowel and let it rest on the kitchen counter overnight for 9–12 hours ( at 65–70 degrees F). After it rests, in the morning, stretch, fold and shape the dough. Let it sit for one more hour and preheat the oven to 450. Either line your dutch oven with parchment paper or sprinkle some cornmeal on the bottom to prevent sticking. (Do not use oil or butter.) Place your loaf in the dutch oven, then “score” the loaf by cutting a big slit on the top that is about one-inch deep and several inches long. Keep the lid on for the first 20 minutes, then take the lid off and bake for another 30 to 35 minutes. Allow the bread to cool for an hour, then dig in! Other Recipes Looking for other recipes, such as cinnamon raisin sourdough, herbed sourdough or one for making sourdough bread without a dutch oven? Here are some creative ways to make other types of sourdough: “Extra Tangy” King Arthur Sourdough Bread 3 Ways to Make Amazing Sourdough Bread WITHOUT a Dutch Oven (You can use a baking stone in your oven, an even hotter temperature, or water in a roasting pan to help with steam and crispness.) Fifty-Fifty Whole Wheat Sourdough Cinnamon Raisin Sourdough Bread Roasted Garlic and Rosemary Sourdough Bread Whole Wheat Sourdough Tortillas Overnight Sourdough Pancakes What can you make with your sourdough once it’s done? Give some of these healthy recipes a try: Sourdough French Toast Healthy Stuffing Recipe Sourdough Crackers with Olive Oil and Herbs Risks and Side Effects We’ve answered the question of why is sourdough bread good for you. What about the downsides? Be cautious about buying sourdough bread from ordinary grocery stores. While supermarkets may advertise bread as “sourdough,” it’s probably “ordinary bread to which as dash of dried powdered sourdough starter has been added,” according to a report written by The Guardian. Your best option in terms of buying real sourdough is checking out small artisanal bakeries, farmers markets and health food stores. Even though sourdough can be a healthy addition to your diet, it can still be a relatively calorie-dense food. 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