Sourdough bread is a great alternative to conventional bread. Its lower phytate levels make it more nutritious and easier to digest. Sourdough bread also seems less likely to spike your blood sugar levels, which makes it an option for those monitoring their blood sugar.Why is there a 60-hour ferment – the main purpose of fermentation amongst everything else, is to allow the starch in the dough to break down into its simplest form which is sucrose (sugar), and allow the sucrose to be eaten by the various microorganisms. These organisms give off different types of toxic waste, depending on what the are, which basically poison our bodies. The fermentation process allows the baker to rid his dough of these toxins, given the right amount of time and the optimum correct temperature to do so. This doesn’t mean that a shorter fermentation won't give you a loaf of bread, it just means that if the baker hasn't controlled the temperature, both ambient and in his ingredients properly, he won't get a loaf that all the short-chain carbohydrates have been eaten. Hence an inferior quality product. It may be better than regular commercial bread, but definitely won't pass a test to show that the bad carbs and the sugar values have decreased enough to not spike the blood sugar level of the user
Most store-bought sourdoughs are not made in the traditional sourdough way, and therefore reduce the health benefits of true sourdoughs. Barry's unique calculations and formula are based on the ability to either quicken or slow down the fermentation process, to give a product that has been independently tested and endorsed by Diabetics SA.
There are a whole bunch of other reasons why fermentation increase the value of sourdough products and the time frame is based on a lot of variables.
To note that Barry's bread has been independently tested for nutritional/sugar values.
Made in a kitchen with eggs, nuts, seeds, dairy & soya
|Typical Nutritional Information|
Glycaemic Carbohydrates (g)
of which total sugar (g)
Dietary fibre* (g)
of which saturated fat (g)
|Total Sodium (mg)||623|
Nutritional information refers to the product as packed/sold.
Wheat Flour (Wheat, Gluten), Water, Salt, Yeast
* Grams per exchange
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Excellent - however I favor the beetroot brownies top notch who would have thought that beetroot in a brownie could taste so good.
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I lost 20kgs in 6 months. The staff is always helpful and friendly and the company itself inspired me to be the better me. The food is great and I actually save so much money a month by eating fitchef that it works out much cheaper. Keep up the great service and food. Happy customer for life. Andre
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Angelique Coetzee reviewed FitChef Food - Eating Concepts – 5 star
I am so impressed with FitChef. I am a vegetarian and love the vegetarian meals that I ordered ! Its always hard to find tasty , healthy vegetarian meals and I received that from FitChef. Will order again and again! Well done!
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Melissa Schäfers reviewed FitChef Food - Eating Concepts – 5 star
On Monday I ordered FitChef for the first time and today I received my order as promised. I am super impressed with the service I received, sms's to keep me updated as well as the way the food was packaged and delivered. The best of course is the delicious, healthy food! Thank you so much. Five stars for sure.
Belinda Francis reviewed FitChef Food - Eating Concepts – 5 star
It's not only delicious but healthy. My lifestyle has changed so has my eating habits the meals are filling and packed with wholesome goodness this is a winner for a family that is trying to change their lifestyle for either health reasons or just wanting to live a healthy life.
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I've just finished the 21 day challenge, and now I'm doing the [email protected] (money is a bit tight) however the food was amazing and satisfying, saved me so much time and I knew I would always have something healthy on hand.
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Cheryl Ewing reviewed FitChef Food - Eating Concepts – 5 star
Great service, great quality and great food. And being a Type 1 diabetic, I know good wholesome food when I eat it. Well done FitChef, super chuffed right now.
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I see a lot of people complaining about prices, but I find it to be way more economical than the grocery shopping I did before. We pay less in a month for food AND we don't waste. I'm also seeing good results on the scale and in my clothing. Thanks guys - keep up the good work!
Frans-Hendrik Joubert reviewed FitChef Food - Eating Concepts – 5 star
I ordered the 21 Day Best Value Package. The quality of the meals are great and the portion sizes are very reasonable. Love the smoothies!
Good Quality and good portions
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Best ever!! I love FitChef juices and smoothies it gives me soo much energy I need for the day. I feel like a whole new person. I can't wait to try out the food range! Thank you FitChef
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I am beyond amazed by FitChef! From their amazing Customer service to the full flavor of the food!! I absolutely love it!!!
Tersia Beukes reviewed FitChef Food - Eating Concepts – 5 star
Daar is soveel gesonde kos wat mens nou te koop kan kry wat ook lekker is, die corn produkte het regtig heerlike produkte wat julle kan probeer net om julle eers af te kry van wat julle nou eet. Later pla vleis nie eers meer nie. Ek is mal oor my bord lekker groete.
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Craig Colin Roy McLeod reviewed FitChef Food - Eating Concepts – 5 star
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Such amazing food. So tasty and so healthy all at once. Good portion sizes and notably they don't skimp on protein. I especially appreciate the use of "real" ingredients. No sneaky stuff in there.
Defrost loaf, preferably overnight, until soft and spongy.
Preheat oven to 230-260 degrees C. When the desired temp is reached, remove bread from bag and place on rack in centre of oven. Bake for approx 10-15 mins until outside of loaf is hard and the colour is dark golden brown. Remove from oven and place on a cooling rack. Allow loaf to cool before cutting. Slice and store in paper or freezer bag for best results. The defrosted loaf does not have to be baked immediately as long as it is not removed from the sealed freezer bag. It can stay in the freezer bag on a kitchen counter for up to 2 days before baking.