The Sourdough Impostors In Your Grocery Aisle 🥖

Is your favorite sourdough actually a fake?

In this episode of Walk, Don't Run to the Doctor, Miles Hassell MD exposes "sour-faux" bread and reveals why most store-bought loaves are missing the health benefits of true fermentation.

Dr. Hassell examines the metabolic and physiological differences between true fermentation and modern commercial baking practices. Discover the science behind the body's response to bread, structural differences in grain flour, and why standard grocery store "sourdough" often lacks any therapeutic value.

What you'll learn:

🔬 The Sour Science: How wild bacteria transform flour into a gut-friendly superfood.

🛑 The Grocery Trap: Simple ways to spot fake, yeast-spiked sourdough instantly.

🌾 Flour Power: Why 100% whole grain changes the nutritional game.

🩺 The Health Verdict: Who benefits from sourdough, and who should skip the bread aisle entirely.

00:00 Intro

00:39 Listener Question About Homemade Sourdough

01:10 What Real Sourdough Actually Is 02:06 The Science Behind Sourdough Fermentation

03:40 How to Make a Sourdough Starter

06:02 Real vs Fake Sourdough Bread

07:39 Does 100% Whole Grain Matter?

10:07 Is Sourdough Actually Healthier?

14:06 Who Should Eat Less Bread

14:55 Final Thoughts

🔗 References & Resources: Find scientific studies at www.GreatMed.org.

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Do you have a health or nutrition question for Dr. Hassell?

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