After 12-18 months of rigorous product development and a scientific hunch our Spelt Sourdough has now been certified by the Monash University low FODMAP program.

Where did this come from? I had the knowledge for years – that our long fermentation sourdough process rendered our product “low gluten” or less reactive to the gut – and that the word sourdough was more than just a label. It’s a process.After hundreds of calls, emails and letters from our consumers telling us they had no tummy upset when eating our bread, I realised there was some science here. Long fermentation or “real sourdough” actually has health & medical benefits that can be measured.

Well that is where Monash University came into the picture. The Central Clinical School’s Department of Gastroenterology (DoG) undertakes research in gastroenterology and intestinal health and disease in a variety of specialist areas. One of these areas was in nutrition and possible causes of IBS (irritable bowl syndrome). here’s what they say:

“The Low FODMAP diet was developed by researchers at Monash University. The Monash team, led by Peter Gibson, provided the first evidence that a Low FODMAP diet improves IBS symptoms. Irritable bowel syndrome (IBS) is a common functional gastrointestinal disorder affecting one in seven Australian adults and is also common in the USA, Europe and many Asian countries. IBS is characterised by chronic and relapsing symptoms; lower abdominal pain and discomfort, bloating, wind, distension and altered bowel habit (ranging from diarrhoea to constipation) but with no abnormal pathology. The diagnosis of IBS should be made by a medical practitioner.”

So what are FODMAPs…. well they are fermentable, oligosaccharides, disaccharides, monosaccharides and polyols and yes, that is why the acronym was formed, although FODMAP is still a mouthful (no pun intended).

So with my food microbiology Masters Degree and my dusty lab coat, I set about to prove this feeling or connection that the long fermentation sourdough process inherently brought the FODMAPs down to a “low” level. Lots of test baking, sending samples to Melbourne and waiting. Then finally we got this amazing email, on reading the results I realised that my intuition had come to fruition (kinda poetic, I know).

But all this means is that the long fermentation process has proven to yield bread that is low FODMAP (naturally), low GI (naturally) and really good for you cause it has nothing other than flour, water and salt in it!!

Further reading: www.med.monash.edu/cecs/gastro/, www.glycemicindex.com