Archaeologists have found fossilized breadcrumbs from over 14,000 years ago, showing the significance of bread in human history.
Modern industrial processes have led to bread losing most of its nutritional content, resembling a sugary drink and offering little support to gut bacteria.
Vanessa Kimball, founder of the Sourdough School, and Tim Spector, a top scientist, discuss the healthiness of bread and the variations in bread-making processes.
Vanessa Kimbel emphasizes the extreme difference between different processes of making bread.
She points out that not all sourdough bread is the same, and it can be even more confusing.
Vanessa Kimbel mentions that there should be live bacteria in sourdough bread if it's made correctly.
Vanessa Kimbel expresses frustration with the misinformation about bread and gluten, emphasizing the importance of having the full facts.
Tim Spector shares his personal experience of blood sugar spikes from bread and the positive impact of changing his bread-eating habits on energy levels and weight.
Vanessa Kimbel discusses the evolution of bread from ancient times to the present, highlighting the difference between traditional bread and the processed, store-bought varieties.
People started coming into cities and we started having to make bread a lot more.
We began roller milling it and breaking away the fibre from the starch, as Tim says, the sugar.
It contains the minerals, the vitamins, the polyphenols which are antioxidants again really all the goodness is in the bran and we create a process that splits it away from the endosperm which is the starch and we created white flour.
We as bakers are given the most incredible range of flowers to bake with from einkorn which is the first ever grain which is sweet and nutty, spelt again lovely and nutty, coristan which is golden and full of selenium and carotenoids, which are incredibly nutritious as well.
Vanessa emphasizes the importance of consuming a wide variety of grains for the different phytochemicals that feed gut microbes.
Vanessa advises treating bread selection like choosing wine, looking for simple ingredients and high fiber content.
Vanessa recommends looking for bread labeled 'whole grain' and suggests digging deeper to ensure its authenticity.
Tim raises the concern of gluten sensitivity and its association with bread consumption.
Vanessa Kimbel explains that sourdough is a combination of wild yeast and lactic acid bacteria, which feast on sugars and produce lactic acid and acetic acid. The acidity triggers enzymes to break down phytic acid, making the bread more nutritious and easier to digest.
Long, slow fermentation neutralizes phytic acid and unlocks minerals, making sourdough more nutritious. Fermenting overnight breaks down the flour more, making it easier to digest and healthier.
Short fermentation produces less nutritious and less healthy bread compared to long fermentation with live bacteria.
Vanessa emphasizes the importance of looking for real sourdough bread, as there is no regulation in the UK or the USA. She advises to look for words like 'long-slave fermented using live culture' to ensure it is real sourdough.
Vanessa highlights that simply having sourdough pizza with white refined carbs is not healthy. She stresses the importance of combining whole grain, live bacteria, and time for a healthier option.
Vanessa suggests practical tips for consuming refined bread, such as eating fiber-rich food beforehand and combining bread with fat and protein to slow down carbohydrate absorption. Tim shares his personal experience with blood sugar response to pizza.
Tim summarizes the key points, emphasizing the significance of checking bread labels for fiber content and opting for real sourdough. He also emphasizes the importance of companionship and balance in consuming bread.