Why is Bulik Bread Different?
Its Naturally Laevened (Yeast Free)

Natural Leaven or Commercial Baker's Yeast?

There are two methods for leavening bread and they differ totally in the way they act on the flour, as well as on the taste and nutritional effect of the resulting bread and, in the end, on the health of the consumer. The aim of bread fermentation is to transform the various nutrients freed by the milling of the grain and to modify them for optimum assimilation during digestion.

A Definition of Natural Leaven

Wild yeast, or multi-micro flora are the natural air-borne ferments that are generated or seeded in a dough left exposed to a clean and cool atmosphere under specific conditions of moisture and temperature and the exclusion of larger specimen. Within that fertile medium, lactic bacteria of the various beneficial types are found: B. Pastorianum, B. Delbrucki, B.Ternoas well as saccharomyces such as S.Pastorianus, and S. Cervisiae. This type of microflora consumes little energy and multiplies quite slowly. Its growth duplicates the cycle of human breathing and that of wheat embryo germination. Wild yeast also naturally enriches the bread, due to an additional development of nutrients by the beneficial enzymes and ferments.

Candida and Anemia are related to the Consumption of Yeasted Bread

Rickets and anemia can be caused by the consumption of yeasted whole wheat bread. These chronic calcium deficiencies are corrected and even totally eliminated when the whole wheat bread is naturally leavened. In the natural leavening process, the phytic acid and the phytates are hydrolysed by the phytases of the bran in an acid environment and transformed into phytin and soluble phosphatic acids of magnesium, calcium and iron which are totally assimilable and beneficial.

In the case of yeasted bread, with a pH varying from 5.9 to 6.5, the reduction by hydrolysis of the toxic phytic compounds is insufficient, no better than 50%, a level that causes yeasted bread to be detrimental, especially for anemic people.

Digestibility

Bread and grain-based diets, especially at the beginning, give the illusion that they do not readily digest. Natural leaven bread, because of its inherent beneficial ferments, slowly recreates the population of friendly lactobacillus digestive bacteria in the absorption tract. The end result is a recovery of digestion and proper elimination by the effective action of friendly bacteria. Natural leaven bread provides more stable nutrition than that obtained mechanically by non-fermented (and thus non- pre-digested) bran and other raw or cooked roughage diets, since these only succeed in physically abrading and irritating the colon.

Whole Grain Flour

According to many health and nutrition studies, whole grain products contain natural antioxidant, phenol compounds and fitoestrogen, which work together to combat and prevent many chronic diseases. The fiber found within the outer part of the grain plays an important role in the digestive system. These fibers and vitamins A, C, E, control cholesterol, as well as inflammation, healing, body heat, and calorie burning Fatty acids found in whole grain breads are the building blocks used, but not manufactured by our bodies and have to be supplied by the daily diet. Many white breads on the market are processed by removing and grinding down all valuable parts of the grain that contain indispensable organic compounds discussed above. Bulik Bakery Inc. of whole grain breads is here to put them back into your diet.

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