Welcome back to the “How To Do It” series!

In this episode, we dive into the fascinating world of sourdough bread and discover why this ancient staple can transform the way we think about one of the most widely consumed foods in the Western world.

Bread has often been criticised for contributing to health problems — from weight gain to gluten sensitivity. But what if the real issue lies not in bread itself, but in the way modern bread is processed? This video explores how sourdough fermentation offers a game-changing alternative that can reclaim bread as a nourishing food rather than a harmful indulgence.

You’ll learn:

• The hidden problems with commercial bread — including over-processing, nutrient stripping, and the denaturing of cereal grains.
• Why our bodies struggle when we over-consume cereal grains, especially in the modern diet.
• How the traditional sourdough process pre-digests gluten, reduces antinutrients like phytic acid, and makes minerals more bioavailable.
• The surprising connection between sourdough and improved gut health, reduced inflammation, and better nutrient uptake.
• Practical steps to reclaim your daily bread by embracing slow fermentation and natural starters.

This is not just about baking. It’s about rewriting the story of bread — moving from a food often associated with digestive stress and poor health to one that supports longevity, happiness, and vitality.

Whether you’re a health seeker, a nutrition enthusiast, or simply someone who loves the smell of fresh bread, this episode offers a simple strategy that could reshape your relationship with one of the oldest and most important foods in human history.

✨ Highlights You Don’t Want to Miss:

• Why bread is both our best friend and worst enemy.
• How sourdough fermentation unlocks hidden nutrition.
• Two-minute strategies that make a lifetime difference.

🍞 Takeaway: Bread doesn’t have to be the enemy. With sourdough, you can enjoy it daily while also supporting your health, gut, and overall well-being.

If you’ve ever felt guilty about eating bread — or wondered if there’s a better way — this episode will give you the knowledge, tools, and inspiration to bring sourdough back to your table the right way.

Bio-Bubble

What is Bio-Bubble™?

Bio-Bubble™ is a fizzy, fermented probiotic powerhouse, featuring food-based antioxidants, amino acids, vitamins, enzymes and billions of beneficial microorganisms per serve. 

"This defence food offers probiotic support that is far more potent than many of the task-specific probiotics. This is a fizzy, fermented liquid derived from the microbial digestion of eight organic cereal grains and several legumes including alfalfa and soybeans. Probiotics involve a numbers game where the aim is to overwhelm the 'bad' guys with the 'good' guys and you will see that the benefits can extend far beyond bio-balancing."

SweetSure

What is SweetSure™?

Xylitol is an important natural sweetener largely found in berries, plums and birch trees. It is also produced in our own bodies. Xylitol is as sweet as sugar and can be used in cooking, cereals, beverages and desserts. Use SweetSure™ at equivalent rates to sugar.

"Sugar is our biggest killer! Consumption has increased from 5 kg per person per year in 1900 to 70 kg per person per year in 2000. Overconsumption of sugar can be linked to every degenerative disease. In fact, research suggests that diabetes is the coming 'plague' with as many as 1 in 3 adults considered pre-diabetic. Sugar is also incredibly addictive so safe substitutes have an important role to play for those with an incurable sweet tooth."

 To order or learn more, call NTS on (07) 5472 9900 or email sales@nutri-tech.com.au.

Certificate in Nutrition Farming

Our next iconic, five-day Certificate in Nutrition Farming® course is scheduled for Monday 27th - 31st October 2025.

Our last course was attended by growers and consultants from six countries. It was a wonderful learning opportunity where attendees enjoyed a wealth of education and inspiration from both our presenters and their fellow attendees. We only accept 40 bookings for these courses, so please register if you would like to attend.