More Than Bread: Sourdough As a Window Into The Microbiome

Naturally fermented sourdough may actually be the answer to many health problems

I love the smell of sourdough baking in the oven! There is nothing else like it! I used to ferment my own yeast to make sourdough garlic knots, (here I am bragging alittle bit) my family, (and all the neighbors within smelling distance) loved them... thats how we got all our stuff back we lent out, it was their excuse to cover over to eat! LOL
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I have maintained a sourdough mother for about 10 years now and it is wonderful. I use it for biscuts, pancakes, waffles and of course bread. I haven't made any in a few years but there is nothing better than lacto-fermented pickles. I am going to work on brewing my own ginger ale and root beer. Going back to natural fermentation vs man made chemical priseritives not only improved taste but improves health. PO1 William "Chip" Nagel There is one major thing that still stands out in the autopsies of true Altzheimers patients (opposed to those with other forms of dementia) is that they have high amounts of aluminum in their brains. It makes you wonder are people who develop it predisposed to absorb more aluminum causing the disease? Or does the disease cause the extra absorption of aluminum? It is something to think about because we have become dependent on prepackaged processed foods and aluminum is a part of many of the packiging of the foods we consume.