In this episode of Know Your Food with Wardee, I’m taking listener questions, including:
- sprouted grain bread with commercial yeast
- getting families used to sourdough
- gluten-free flours
- dairy kefir v. water kefir
- Tip of the Week: How we’re storing and preserving winter squash
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Here are the questions I answered in this episode, in the order they’re answered (in case you want to skip around). The podcast contains my answers, plus if I mentioned any additional resources, they are linked here along with the question.
Laurie asked: I’ve learned so much from your website and I’m grateful for all of the time you’ve put into creating it. I know it was a lot of work. I’m especially enjoying both the of the kefirs, the water and the dairy and then the yogurt, my family really likes that. I do have a question for you. My sister-in-law and I are trying to convince the family to embraces the sourdough bread but are having a hard time convincing them to eat it. There’s been a lot of complaints and even crying. We know the health benefits are very important so our question is whether or not making the bread with a sprouted flour and a commercial yeast is as healthy as that with a sourdough starter. I’m assuming that what makes sourdough so good for you is that it has time to reduce the phytic acid and improve the nutrition due to the longer rising time. Is it the rising time that makes the difference? Or is commercial yeast itself bad for you? We are wondering if it’s equal the sprouted bread with the yeast would be the same as doing the sourdough.
Kim asked: You mentioned consuming probiotics with each meal like kefir, lacto ferments etc, does drinking raw apple cider vinegar like Braggs (1 tablespoon in water) count as a probiotic? Also is drinking milk kefir better than water kefir in terms of good bacteria and yeast? My son refuses to drink milk or water kefir but will eat the water kefir grains in a little juice. How much of these grains can be consume and how often? Is eating the grains just as good as drinking kefir?
Leanne (or LouAnn?) asked: Hi Wardee, this is Leanne from Georgia. I’m trying out a gluten-free habit for thyroid health for my hypothyroidism. But I was wondering if you could help me find a source that doesn’t use a bunch of flour substitutes — because they’re expensive and there’s not a lot available where we live in Georgia. So if you could point me in the direction of a source that didn’t call for lots of substitutes? Thank you very much.
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