At a glance
Summary
This bread is made with high-quality Kamut wheat flour and sourdough, which are beneficial for their nutrient content and digestibility. However, the presence of sunflower oil, a seed oil high in omega-6 fatty acids, is a concern due to its potential inflammatory effects. The product is processed, which limits its score despite the overall clean ingredient list.
Key ingredients 9
Unbleached Kamut Wheat FlourGood
Unbleached Kamut wheat flour is a high-quality grain known for its rich protein content and essential nutrients. It is less processed than bleached flour, retaining more of its natural nutrients. Kamut is also praised for its digestibility compared to modern wheat varieties.
Risks
Potential gluten sensitivity for individuals with celiac disease or gluten intolerance.
Benefits
Rich in protein and essential nutrients, providing a wholesome base for baked goods. Known for its digestibility and nutritional profile.
Kamut SourdoughGood
Kamut sourdough is made from stone-ground whole-grain Kamut wheat flour and water, promoting natural fermentation. This process enhances the bread's flavor and digestibility. Sourdough fermentation can also increase the bioavailability of nutrients.
Risks
Potential gluten sensitivity for individuals with celiac disease or gluten intolerance.
Benefits
Improves flavor and digestibility, and may enhance nutrient absorption due to fermentation.
Apple Cider VinegarGood
Apple cider vinegar is known for its potential health benefits, including aiding digestion and providing acetic acid. It is minimally processed and can enhance the flavor profile of baked goods. Its acidity can also help preserve the bread.
Benefits
May aid digestion and enhance flavor, with potential preservative qualities due to its acidity.
Sea SaltGood
Sea salt is a minimally processed salt that contains trace minerals. It is a natural source of sodium, essential for various bodily functions. Its mineral content can enhance the flavor and nutritional profile of foods.
Risks
Excessive sodium intake can lead to health issues such as hypertension.
Benefits
Provides essential sodium and trace minerals, enhancing flavor and nutritional value.
Ascorbic AcidGood
Vitamin C — beneficial even when serving as a preservative.
Benefits
Improves dough texture and stability, with antioxidant properties.
WaterNeutral
Water is a neutral ingredient used as a solvent and to provide moisture in baking. It does not contribute any significant nutritional value. Its role is primarily functional in the dough-making process.
See more about Water →Raw Cane SugarNeutral
Raw cane sugar is a less refined form of sugar, retaining some molasses content. It provides sweetness but should be consumed in moderation due to its caloric content. It is a better alternative to highly refined sugars but still contributes to sugar intake.
Risks
Excessive consumption can lead to health issues such as obesity and dental problems.
Benefits
Provides a natural source of sweetness with minimal processing compared to refined sugars.
Fresh YeastNeutral
Fresh yeast is a natural leavening agent used to ferment dough, contributing to the bread's texture and flavor. It is a traditional ingredient in bread-making. While it plays a crucial role in baking, it does not provide significant nutritional benefits.
Benefits
Essential for fermentation, contributing to texture and flavor in bread.
Sunflower OilVery Bad
Sunflower oil is a seed oil high in omega-6 fatty acids, which can promote inflammation when consumed in excess. It is often extracted using high heat and chemicals, which can degrade its nutritional quality. The high omega-6 content is a concern for balanced dietary fat intake.
Risks
High omega-6 content may promote inflammation when consumed in excess.
Processing
Processed Foods
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