Back to Basic Bread

es. Numbers of studies have proved that this bread is very healthy and enriches our body with a variety of vitamins and fiber. In a number of studies, the intake of wholegrain products has been shown to reduce the risk of type 2 diabetes. According to a recent research at the University of Eastern Finland, sourdough fermented whole ground flour has positive effects on postprandial glucose and insulin responses. Meanwhile, the American Diabetes Association recommends high fiber breads made from whole grains as a healthy substitution for wheat bread in diabetes-friendly diet. Here’s few links:
• Finnish study confirms health effects of rye bread:
http://www.goodnewsfinland.com/archive/news/finnish-study-confirms-health-effects-of-rye-bread/
• Breads for a Diabetes-Friendly Diet:
http://www.livestrong.com/article/318704-what-kind-of-breads-can-diabetics-eat/
• Sourdough bread may be better than whole wheat:
http://www.ctvnews.ca/sourdough-bread-may-be-better-than-whole-wheat-1.307157

Remember four the most important facts about Back to Basic Bread:
1. It is totally natural and organic product
2. Made from whole grain wheat and rye flours
3. Naturally raised Sourdough without yeast
4. No chemicals or preservatives, period