Dr. Josh Axe

Mm-hmm.

It's from hybridized grain.

It's then been stripped of the bran, so there's no fiber.

You're not absorbing nutrients.

It's been fortified with synthetic vitamins that are probably not even good for you.

And so there's all these issues with it.

If you think about the way that Jesus, or when we read about any of these sort of ancient people that were eating bread, the way that it was likely done via, and I've read this in terms of the historians and what they're saying, the way the bread was done, they would have harvested it.

They would have then soaked it and laid it out to dry in the sun.

It's a process called sprouting.

They would have then taken it and grounded up, stone ground it, and then they would have fermented it and made it into bread.

And this is not...

Wheat bread with caramel color or white bread or anything else, this was ancient grains, typically wheat, barley, and rye.

And the ancient grain, maybe it would have been einkorn.

There's a lot of other ancient wheats, by the way, as well.

And this would have been turned into a sourdough bread.

And when you soak it like that or ferment it, you're killing off all the phytic acid, which is known as a mineral binder.

This is why when you're eating regular bread today, you're absorbing almost no nutrients.

Yeah.

Because even the nutrients that are there, even though they're deficient, they're bound in a mineral binder, phytic acid.

So you're like getting 10% of it.