Histamine in sourdough can cause digestive issues in some, but the fermentation process breaks down phytic acid and makes it easier to digest for most people. Severe acid reflux sufferers may not tolerate sourdough due to the lactic acid in the bread. If you can eat sourdough bread, that's great!
The best bread for people with acid reflux is one that contains whole wheat or other whole grains. Whole grains are rich in fiber and help with digestion, which may reduce heartburn. Whole grain breads may contain any of the following ingredients: whole wheat.
Histamine intolerance
Histamine is plentiful in fermented foods. For most, our body's specific enzymes will naturally digest them. However, some people don't produce enough of these enzymes. This means histamine won't be digested and will instead be absorbed into the bloodstream.
One of the major characteristics of sourdough fermentation is a drop in pH proportional to the maturation of the LAB community that produces lactic and acetic acid, eventually reaching a pH of approximately 4.0 [12].
Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system.
Sourdough bread contains lactic acid, which can help reduce inflammation in the body. Chronic inflammation can lead to a variety of health problems, including heart disease, diabetes, and cancer. Adding sourdough bread to your diet can help reduce inflammation and promote overall health.
Whole grain foods like oatmeal, bread, and brown rice are healthy, hearty ways to combat occasional heartburn. These complex carbohydrates not only help absorb acid in the stomach, but they're also full of vitamins and minerals.
Sourdough is a low-gluten bread. It also contains lower levels of fructans, another substance that can cause unpleasant digestive symptoms in some people. This can make sourdough a better option for people with IBS, gluten intolerance or gluten sensitivity.
It's an easy variable to manage using water temperature and a Proofer and/or a Sourdough Home. For less acidity: Use water around 80°F (27°C) and a fermentation temperature of 70-76°F (21-24°C) to favor the yeast and create milder flavors.
Digestive biscuits with Sodium-bi-carbonate and baking soda than normal biscuits work as an antacid. Thus the biscuits control the acidity problems naturally. Also, the digestive cookies keep away stomach-related problems.
Oatmeal and Wheat: Try Whole Grains for Breakfast
Oats also absorb stomach acid and reduce symptoms of gastroesophageal reflux disease (GERD). For something sweet, top your oatmeal with bananas, apples or pears. The fructose in these fruits is less likely to trigger acid reflux than other sugars.
Toast is easier to digest than bread as the toasting process breaks down some of the carbohydrates. Toast can help decrease nausea and reduce heartburn, but not all toast is the same. Whole wheat bread is more healthful than white bread but is high in fiber and can be difficult for some people to eat.
Foods to Eat on an Acid Reflux Diet
Noncitrus fruits: Apples, bananas, blueberries, and strawberries are safe bets.
It's nutritious.
Sourdough contains a variety of vitamins and nutrients, making it super beneficial to your day-to-day health.
Traditional, empirical and in vitro scientific results all agree that sourdough and, more in general, the long-time fermentation processes are associated with an improved bread digestibility.
In sourdough, the lactic acid bacteria produce an enzyme called phytase, which effectively 'pre-digests' the phytic acid during the extended fermentation. This partially neutralises the effects of the phytic acid and makes the bread easy for us to digest.
Saturated fats such as butter, cream and cheese, can be especially bad for acid reflux, so try to ensure that the fats you eat are healthier unsaturated ones, such as avocado or walnuts.
Scientists, nutritionists, and health experts all agree that naturally-fermented sourdough bread is healthier than 'regular' white or whole wheat bread – for a multitude of reasons! Sourdough is more nutritious, easier to digest, and has a lower glycemic index. Sourdough also contains less gluten than other bread.
Sourdough is a healthier alternative to regular white or whole wheat bread. Although it has comparable nutrients, the lower phytate levels mean it is more digestible and nutritious. The prebiotics also help to keep your gut bacteria happy, and it may be less likely to spike blood sugar levels.
Whole grains:Oatmeal, brown rice, whole-wheat bread, and other unrefined grains tend to be high in fiber, and fiber also may help with inflammation.