Foods To Help Heal Your Bowel and Body
Sourdough bread products
Sourdough bread is easier to digest, and less acidic, than white, wheat, and even whole wheat bread. These qualities of a food make it “healthy” for you. When foods are easy to digest, they require less of your body’s energy to break them into utilizable components. This means that there is more energy for healing activities, like eliminating acids from your body. If you were eating all day long, you would not have time to work and earn money to pay your bills. Your body also does not “survive” well when it is busy digesting food all day long!
The easy digestibility of sourdough also makes it a better choice for people who do not digest gluten (wheat) very well. If this is you may find that you do not experience symptoms after eating sourdough as you do if you eat wheat (although in cases of a very unhealthy bowel, even sourdough will not be tolerated, so this is something you will need to be watchful of).
Being relatively low in acidity, it also means that when you eat sourdough, very little new “trash” enters your body. With less new trash, your body can focus on getting rid of the old trash that causes weight gain, organ weakness, symptoms, cravings, and illness.
The end result of a low acid, easy to digest diet is that there are fewer acids in your blood, and fewer acids in your blood means less symptoms, less weight, and better blood tests.
Put another way, weight gain is not caused by excess calories, fat, or a lack of exercise—it is caused by excess, un-eliminated acids in your blood.
Excess, un-eliminated acids in your blood cause many of your symptoms.
Blood tests reflect the un-eliminated acids in your blood, and they will be worse—TSH, cholesterol, liver enzyme levels, etc—the more un-eliminated acids there are in your blood.
Until your bowel is healthier and better able to eliminate acids from your blood, a low-acid, easy to digest diet will help minimize their presence there, and therefore will minimize your symptoms, weight problems, and bad blood tests. Used correctly, sourdough can help you achieve these results.
Therefore, let me expand upon and clarify the recommendations in my book for eating sourdough products. One, there is “good” sourdough and “bad” sourdough (just as there is good salt and bad salt, good fats and bad fats, etc.) The good sourdough is made from a sourdough starter. The bad sourdough is made from yeast. Check the ingredients label on the bread bag or ask the bread shop where you purchase this if a starter or yeast is used. Avoid sourdough made with yeast. For the most part, sourdough products in the grocery store or at restaurants are made form yeast and are not very healthy for you. Sourdough products made with a starter are more readily available at health food stores and bread shops.
Secondly, even though sourdough made with a starter is healthy for you, it is cleansing because it is high in carbohydrates. This means that it sends acids from you cells into your blood and bowel, where it will trigger symptoms, weight gain, and bad blood tests if you cannot eliminate these acids. Therefore, if you start this program and avoid bread and carbs, do not immediately introduce sourdough into your diet. On the other hand, if, when you start this program, you are eating other breads, pastas, bagels, and other carbohydrates, you will look and feel better if you replace as many of these with sourdough (or rice too, of course!). So if you usually eat a sandwich on wheat bread and can make one with a good sourdough, you will look and feel better doing so. If you usually have a bagel for breakfast, replace it with some good sourdough toast, and you will look and feel better.
If you are lucky, you may be able to find other wonderful, good sourdough products in your town and at your health food store, like sourdough pizza crusts, bagels, pancakes, or crackers. And if you are really lucky, you live in San Francisco, sourdough heaven!.
P.S.–I even had a client tell me that when she visits Mexico, most of the breads are made with sourdough, as is true in Europe and other p
arts of the world where a lot of bread is eaten, and people are not suffering with the same weight and health problems we are.
P.P.S.—just today, I read about a baker in France who became obsessed with baking the best bread in the world. His recipe? Sourdough bread. He sold $10 million worth of it last year! If you are ever in France, get some, and tell me what you thought about it! (it is called Poilane bread).