The Medical Advisor

Sourdough is the oldest form of leavened bread, dating back to at least 2000 B.C. when ancient Egyptians likely discovered it by accident. Wild yeast and bacteria may have drifted into dough left out to rest, triggering fermentation. The result? A naturally leavened bread with better flavor, texture, and—as we now know—several health benefits. The fermentation process enhances digestibility and boosts fiber content. Some people with non-celiac gluten sensitivity may find sourdough easier to tolerate since fermentation helps break down gluten proteins. However, not all sourdough is created equal—it’s important to choose traditional, long-fermented varieties to reap these benefits. Long-Fermented Sourdough Bread Sourdough bread is created using a two-step fermentation process. Flour is mixed with water and yeast and allowed to ferment. “Sourdough differs from store-bought bread primarily in its fermentation process,” Chantelle van der Merwe, a registered dietitian, told The Epoch Times. ...

Some people may not realize this, but many people have cancer cells in their bodies without presenting much danger. Fortunately, there are some common foods that can cut off cancer cell’s nutrient supply and starve them to death. Autopsies of individuals who died of trauma often reveal microscopic colonies of cancer cells, also known as in situ tumors. Some people call them “disease-free cancers.” For instance, researchers  (NEJM) in Denmark performed autopsies on women aged 40 to 50, who never had cancer during their lifetime, and found that 39 percent of them had small cancerous lesions in their breasts. Only 1 percent of women in this age group would be diagnosed with breast cancer. Examination of some men in their 60s showed that 46 percent of them had histological evidence of prostate cancer, which is consistent with the findings of the autopsy study. However, the prevalence of prostate cancer in men aged 60 to 70 is actually around 1 percent. There is another example, whi...