Glazed Sourdough Lemon Quick Bread (Vegan and No Oil)

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Nutrition 411

Oats (and Oat Flour) is mostly starches and fiber. Oats pack more protein and fat than most other grains and are a good source of beta-glucan, a unique, soluble fiber linked to multiple health benefits. Oats also offer high amounts of many vitamins and minerals, such as manganese, phosphorus, copper, B vitamins, iron, selenium, magnesium, and zinc. They are the only dietary source of powerful antioxidants called avenathramides. They also contain ferulic acid and phytic acid. Oats offer many potential benefits, including reduced cholesterol and blood sugar levels. They are very filling and naturally gluten-free — but may be contaminated with glutenous grains. (Trusted source.)

Lemons are high in heart-healthy vitamin C and several beneficial plant compounds that may lower cholesterol. Studies show that lemon extract and plant compounds may promote weight loss, but the effects in humans are unknown. Lemons contain vitamin C and citric acid, which help you absorb non-heme iron from plants. This may prevent anemia. Some plant chemicals found in lemons have been shown to prevent cancer and help improve digestive health. However, for digestive help, you need to eat the pulp of the lemon, not just the juice. needed. (Trusted source.)

Whole wheat flour is mainly composed of carbs but also has moderate amounts of protein. Carbs are the main nutritional component of wheat. Still, this grain harbors significant amounts of fiber, which may aid your digestion, promote gut health and reduce your risk of colon cancer. Its protein mostly comes in the form of gluten. Whole wheat may be a decent source of several vitamins and minerals, including selenium, manganese, phosphorus, copper, and folate. Wheat bran, which is present in whole wheat, may contain a number of healthy antioxidants, such as alkylresorcinols and lignans. Notably, white flour and other refined wheat products do not contain these compounds.

Gluten — which is found in all wheat — can harm individuals with celiac disease. This condition is characterized by damage to your small intestine and impaired absorption of nutrients. Adhering to a gluten-free diet is the only known treatment for celiac disease. Although wheat is the main dietary source of gluten, this protein can also be found in rye, barley, and many processed foods.

Sourdough bread offers several potential benefits compared to other types of bread.

• Digestibility: The fermentation process involved in making sourdough breaks down some of the gluten and phytic acid found in wheat. This can make the bread more digestible for some people, particularly those with mild gluten sensitivities. However, it’s important to note that sourdough is not gluten-free and may not be suitable for individuals with celiac disease.
• Nutrient availability: The fermentation process in sourdough increases the bioavailability of certain nutrients, such as minerals (e.g., magnesium, zinc, and iron). Phytic acid, which is present in grains, can bind to minerals and reduce their absorption. The fermentation in sourdough partially breaks down phytic acid, potentially enhancing mineral absorption.
• Prebiotics and probiotics: Sourdough fermentation involves lactic acid bacteria and wild yeast, which can act as probiotics. These beneficial microorganisms may support a healthy gut microbiome, promoting digestive health. Additionally, the prebiotics in sourdough can serve as food for the beneficial bacteria in the gut.
• Blood sugar regulation: Some studies suggest that sourdough bread may have a lower glycemic index compared to other types of bread. A lower glycemic index can help regulate blood sugar levels, which is important for individuals with diabetes or those looking to manage their blood sugar levels.
• Reduced use of additives: Traditional sourdough recipes often use fewer additives and preservatives compared to commercially processed bread. This can be beneficial for individuals who are sensitive to or wish to avoid certain food additives.

It is worth noting that not all sourdough breads are created equal, and the health benefits can depend on the specific ingredients and fermentation process used. If you’re considering incorporating sourdough into your diet for health reasons, it is essential to choose high-quality, traditionally fermented sourdough made with simple and natural ingredients. As with any dietary changes, it ios advisable to consult with a healthcare professional or a registered dietitian, especially if you have specific health concerns or dietary restrictions.