Health Benefits
Natural lactic acid fermentation, used in the production of bread, is brought about by live, milk bacteria cultures. This process brings about the following processes in the human body*:
- The elimination of numerous carcinogenic factors such as: nitrates, nitrites and above all fungal toxins.
- The reduction of enzymes (beta glukuronidase, nitroreductase) which are responsible for turning pro-carcinogenic factors into carcinogenic ones.
- The stimulation of the immune system.
The key factor in the proper function of the human digestive system and thus prevention of disease, is the presence of lactic acid, which as a result of the fermentation process accumulates in the bread.
This natural ingredient has beneficial medicinal properties for many chronic gastric diseases, inflammatory diseases of the bowel.
Lactic acid is even recommended in the treatment of liver or kidney disease and in pancreatic disorders.
It further beneficially influences the absorption of Calcium and Iron in the body.
It further beneficially influences the absorption of Calcium and Iron in the body.
*Article: “What do we know about the health value of bread prepared from natural lactic acid fermentation products using a sourdough starter”. By Prof. Magdalena Wlodarczyk, from the Institute of Bacterial Fermentation Technology and Microbiology of the Technical University of Lodz in Poland, on bread production Technology. Article was prepared for the BioStar corporation of Lodz, Poland. Translated by: Julita Arent Towarek DDS, UK.
Unit 2
Sevenoaks Enterprise Centre
Bat & Ball Road
Sevenoaks
Kent TN14 5LJ
United Kingdom
Tel: 0870 432 9955
Fax: 0870 432 9966
E-mail:
sales@twbakeries.co.uk
Sevenoaks Enterprise Centre
Bat & Ball Road
Sevenoaks
Kent TN14 5LJ
United Kingdom
Tel: 0870 432 9955
Fax: 0870 432 9966
E-mail:
sales@twbakeries.co.uk