Share Your Story – Natural Leavening

Share your story about Natural Leavening.
Tell us about your experience with whole grain Natural Leavening.  This is an amazing new field.  We want to know how natural leavening impacted your health, what works and what doesn’t work.  If you would like your post to be anonymous, just let us know.

 

 

Dr. Matthew McClean sees patients in his clinic weekdays, excluding Thursdays.

Comments

One Response so far.

  1. M.C. says:

    I am a diabetic with Irritable Bowel Syndrome and digestive issues from gastric bypass surgery. I was to the point of not being able to eat breads of any kind and Dr. McClean challenged me to introduce his sourdough bread into my diet. I took the challenge two years ago and found that my IBS improved significantly. I was able to introduce foods into my system that I had not been able to eat for years. The sourdough help restore the natural bacteria in my intestines which not only has helped with digestion but it has also increase my resistance to colds and flues. My over all IBS symptoms have decreased which has enabled me to be able to stay working.

    What I observed with my diabetes is that with other breads both white and whole grain, my blood sugar would rise quite high and my energy level would drop very low to the point of being lethargic. With the whole wheat sourdough bread my blood sugar level was a normal increase and my energy level increased.

    I always knew whole grains were good for you but Dr. McClean has taken it to a new level; teaching me how to utilize the nutrients in the whole grains using naturally leavened process which breaks down the wheat so that when we eat the wheat it is completely broken down into a food that the body can easily digest and utilize for maximum nutritional benefit. I feel so good when I eat the bread regularly; it helps me maintain a healthy digestive system that allows total nutrient absorption keeping me feeling at my optimum health and energy level.

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