Sourdough & The Blue Zones – What’s Our Difference?

Since the beginning of time, Bread has been a staple in the human diet.

In blue zones diets, it is still a staple. While not typically used for sandwiches, it does make an appearance at most meals. But what people in blue zones are eating is a different food altogether from the bread that most North Americans buy. Most commercially available breads start with bleached white flour, which metabolizes quickly into sugar. Commercially available White bread delivers relatively empty calories and spikes insulin levels. In fact, white bread (together with glucose) represents the standard glycemic index score of 100, against which all other foods are measured.

Refined flour is not the only problem inherent to America’s customary white or wheat breads. Gluten, a protein, gives bread its loft and texture, but it also is found to create digestive problems for some people. Our Real Sourdough, like the bread in the Blue Zones diet is different: either whole grain or sourdough, each with its own healthful characteristics. Breads in Ikaria and Sardinia, for example, are made from a variety of 100% whole grains, including wheat, rye, and barley—each of which offer a wide spectrum of nutrients, such as tryptophan, an amino acid, and the minerals selenium and magnesium.

Does this sound familiar? Check Out Our wide variety of Awesome Whole Grain and REAL Sourdough options!!

Besides the Whole Grains, Other traditional blue zones breads are made with naturally occurring bacteria called lactobacilli, which “digest” the starches and glutens while making the bread rise. The process also creates an acid—the “sour” in sourdough. The result is bread with less gluten than breads labeled “gluten-free” (and about one-thousandth the amount of gluten in normal breads), with a longer shelf life and a pleasantly sour taste that most people like. Most important, traditional sourdough breads consumed in Blue Zones diets actually lower the glycemic load of meals. That means they make your entire meal healthier, slower burning, easier on your pancreas, and more likely to make calories available as energy than stored as fat.

Be aware that commercial sourdough bread found in the grocery store can be very different from traditional, real sourdough, and thus may not have the same nutritional characteristics. If you want to buy true sourdough bread, check out our family’s bakery!! We use a true sourdough starter and NO ADDED YEAST! 

You Can Do It Too!! 

Be Sure to Eat Only Authentic Sourdough bread like the ones made in Ikaria! That’s how our family makes it! 

Don’t just take our word for it! Check Out Our Reviews!!

Sprouted is even better! When grains are sprouted, experts say, starches and proteins become easier to digest. Sprouted breads also offer a wide spectrum of essential amino acids, minerals, and B vitamins than standard whole grain varieties, and higher amounts of usable iron. Sprouts are thought to be among the most nutritious foods!! 

We are so happy we can bake a wide variety of the BEST REAL Sourdough for you and your family!! We Know Real Food Is SO Hard to Find!! 

It really makes our day to see your OBOH story! Don’t hesitate to reach out to us with any questions!! 


The Brunos

Seriously, my favorite. I’m GF 10 years. This was my 1st bread, no tummy ache!!!!❤❤❤
Bobbie S.

 Facts & Findings Credit:


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