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Sourdough for high carb

The enzyme used to make sourdough “sour” is very healthy and good for your gut health

I can easily see why a guy might find it to be a very digestible friendly carb source
 
As far as breads go, this past offseason, my wife introduced me to English muffins…LOVE them!
Easy to get 100-200g carbs down FAST.
 
Nothing beats the bays sourdough English muffins if you have access to them!
I can’t believe that I have NEVER eaten on until this past year!
Regular, sourdough, and cinnamon raisin are my favorites…and when I was on a 1000+ carb day, some apple jelly just made them AMAZING!
 
As far as breads go, this past offseason, my wife introduced me to English muffins…LOVE them!
Easy to get 100-200g carbs down FAST.
x2 english muffins are my weaknessss
 
Had a carb day. Didn’t feel like potatoes or rice and I had massive amounts shit to do.

Bought a loaf of sourdough, totaling about 275g carbs in the whole thing. Also bought a jug of smuckers no sugar added jelly.

Feel really good today. Usually I feel a little lethargic and gut irritated when I try cereal or grains beyond just a one-off meal. Found out I digest it very well.

Anyone else do sourdough? I know fuck all about bread, but seems the lactic acid and lower gluten makes it much more tolerable for some
People
I had a half flute of sourdough bread last night with my 10 egg whites and 3 cups of steamed rice. It’s good for you. I feel great eating it.
 
Give sourdough a shot - it has a minimal fermentation process. It’s a crap shoot for me too with grains in the states with everything being “enriched”. Sometimes it’s fine other times I’m making weird noises on the toilet.

Sourdough seems to be consistently easy for me to digest

Best flour. Can order on line. (We visit the store, it is close.)

Sourdough bread is easier to digest. Do a bit of research. Lots of good info regarding this bread.

Hope this helps.
 
The enzyme used to make sourdough “sour” is very healthy and good for your gut health

I can easily see why a guy might find it to be a very digestible friendly carb source
Just what I was referring to in my last post. 👍
 
Sourdoughs are fermented by lactic acid bacteria (Lactobacillus or L. sanfrancisco) instead of baker's yeast. It generally has a lower pH than regular bread, but it is also dependent on which flours are used (rye, wheat, etc) in sourdoughs. The acids within the bread is kind of what gives it it's unique flavor.
 
IMG_4842.jpeg
Aside from a really good bakery, this is probably my favorite…$9 for the 3 at Costco. When sealed they stay good for like 6 months, once open like 2 days.
 
I can’t believe that I have NEVER eaten on until this past year!
Regular, sourdough, and cinnamon raisin are my favorites…and when I was on a 1000+ carb day, some apple jelly just made them AMAZING!
Well in light of never having eaten an English muffin til recently I feel I must ask if you’ve ever had apple butter
 
Wowwww I got some San Francisco sourdough at Whole Foods and fuckkkkkk
 

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