Energy of the bread is delivered slowly to the body
Absorbed over longer period of time
Gluten sensitive people can also eat the bread due to the 60-hour fermentation period that lowers the starch and sugar allowing the poisonous by-products to dissipate before baking. Commercially available breads ferment in the stomach and cause symptoms of distress associated with gluten sensitivity. The bread contains no chemicals, preservatives or additives which makes it naturally heathly and nutritious. Only locally grown, stoneground, non-GMO flour that is grown and milled in the KZN Midlands is used.