The benefits for you.....

• Natural leavened bread has a beneficial bacterium which helps control candida albican, whereas baker's yeast is a pro-candida organism.

• Naturally leavened bread helps in the recovery of digestion and proper elimination by the effective action of friendly bacteria.
  

• Malnutrition, due to undigested gluten (from fast breads) is one of the major factors that lead to disease.
  

• The sourdough process makes starches more digestible by predigesting them, and it lowers insulin resistance while increasing glucose tolerance.
  

• A biotechnology that uses selected lactobacilli, nontoxic flours and long fermentation time is a great tool for decreasing the level of gluten intolerance.