Episode 188, Paleo-Friendly Bread

Intro (0:00) News and Views (1:18) A whole lot of people told Sarah at the Nutritional Therapy Association conference to say hi to Stacy The conference was three times bigger this year than last Sarah got to meet many new people and reconnect with old colleagues and friends Great to be in an environment where Sarah felt surrounded by her peeps There were also some amazing vendors in attendance Stacy made Paleo peeps with honey and vital proteins, and dusted them in freeze dried fruit There is some transition happening on the Paleo Parents team with their long-time team member Monica, who is stepping back as she prepares for the arrival of her third baby Sarah is starting to work on her next book and owes her publisher two chapters by the end of the month, so she is working on the narrative now How Stacy and Sarah fill eggs for Easter egg hunts This week's show topic will be on Paleo bread Science with Sarah (15:21) A question that Sarah gets asked a lot is if soaking, sprouting and/or fermenting makes a difference with the nutrient compounds of nuts and grains Soaking and sprouting are the same thing - the variable is how long you go for With soaking you take the grain and put them in water for twelve to twenty-four hours If you rinse them and put them on a damp paper towel to allow them to sprout and grow, it becomes a sprouted grain - but the things happening in a sprouted grain start to happen when you begin to soak the grain The anti-nutrients in grains and if they are or are not impacted by the soaking and sprouting Fermentation we are using yeast and bacteria to partially digest the grain Digesting the product using bacteria and yeast It is the same process as making sauerkraut The anti-nutrients in grains and if they are or are not impacted by the soaking and sprouting These processes do not make grains a nutrient-dense food, but they do change the food and makes it more digestible for people that do not have overt food sensitivities Whether you consume these sprouted or fermented grains is all individual choice, and based on where you fall on an ancestral template spectrum Playing around with soaked and fermented grains wouldn't qualify as Paleo All the considerations that go into the choices you make, what your goals may be, and understanding the types of options you have Questions & Answers (27:01) Andrea - what are your thoughts on fermented sourdough bread? Stacy recommends avoiding breads, focusing on incorporating nutrient dense items instead Looking at what you gain by eating these foods Quality of life food versus a nourishing food When we cook/bake a food we kill the nutrients that are beneficial when consuming fermented foods Chris - is there such a thing as Paleo bread? Yes making any recipe with less refined ingredients is a healthier option, but it is deceptive to say that any sort of treat is healthy Stacy refers to these foods as grain-free or gluten-free, she doesn't refer to them as Paleo Selecting what you eat daily by what adds nutrients, but adding the occasional gluten-free foods is what makes this a sustainable lifestyle Its not about deprivation or telling yourself you can't have something - you can choose to eat these things, you just have to decide if they are inline with the goals that you have for yourself and if that is truly a decision that you want to make We all have to find our balance There is absolutely a place for Paleo bread, or bagels, or whatever it is you want - and you will find many of these Paleo recipes in Paleo cookbooks Looking at it as a treat versus this is how I can have toast with breakfast There can be a problem with relying on Paleo versions of old favorites Figuring out what works for you and implementing strategies around those findings - and this process takes time and baby steps Sarah's nine year old won a blue ribbon at their county science fair Thanks for listening, we will be back next week! Outro (54:11) Learn more about your ad choices. Visit megaphone.fm/adchoices