Its not Paleo, its not even GAPS- it is however just the thing for busy farm workers and busy Gut Microbes. This bread is as organic and whole as it comes. I've used Mount Wellington spring water and soaked my organic pseudo-grains and 'real' grains to come up with a crusty crunchy toast to go with our slow cooker casseroles on snowy spring mornings like today. Weston A Price would be delighted. He witnessed many traditional cultures using grains which were carefully prepared by soaking, souring or sprouting prior to cooking.
I am delighted to be participating in an educational series being run here in Hobart by PhD Jason Hawrelak called 'Meet your Microbiome'. Jason is a well respected researcher of all thing microbial, educator at Hobart University and natural medicine clinician. Jason is passionate about plant-based components which impact our microbes by either feeding and nurturing them or by knocking back the baddies in order to give the good guys a fighting chance.
Many of the dietary protocols which I am familiar with including GAPS and SCD are designed to starve out pathogenic microbes to allow healing to commence in the gut. Where this course comes in is that it address the other side of the coin that is bug feeding (aka pre-biotics).
Each week we are charged with the task of producing a recipe with emphasises on the use of prebiotic foods and ingredients and then of course we get to consume these foods along with proven supplements such as inulin, oligosaccharides (indigestible & complex plant sugars), starches and fibres.
I'm looking forward to following up with a retest of my own microbiome via gene profiling by a US based firm Ubiome. The proof as they say will be in the pudding or pretzel as the case may be.