Opinions on sourdourgh bread?

[Guest guest]

Hey guys, I love this group, and was just hoping I could get some

opinions on sourdough bread.

Since I started following the NT way of eating, I got rid of almost

all grains and beans from my diet, and I think I have felt better for

it.

However, reading through NT, I found myself intrigued by the

sourdough recipe, so I decided to give it a shot. I ended up

following the first recipe on this page:

http://westonaprice.org/foodfeatures/ourdailybread.html

As you can see, the bread is thoroughly fermented. The starter is

fermented for a week, and each time you add flour to the starter it

is allowed to ferment for 24 hours, over 3 days. So I am assuming the

grain is well broken down and easy to digest. I used whole grain rye

for the starter and whole grain spelt for the bread itself.

I was afraid that the end product would end up horrible, but it

actually turned out great. It is much more dense than normal bread,

but tastes delicious.

I usually have one slice in the morning, after working out when the

glycogen stores of my muscles are depleted and can be refilled with

carbs. I usally have it with butter and cashew butter on top, and eat

it with eggs and greens. I know it will probably cause an insulin

spike, but I have read this is desirable after working out as it

helps shuttle protein into your muscles.

Do you think I am doing myself wrong by eating it. I dont over do it

or anything, and it doesnt give me any digestion problems.

Just wondering what you all thought of this?