Is bread taboo for healthy lifestyle supporters?
Giovanni Ricci, a 90-year-old baker from Sardinia (the region with the highest number of centenarians), has proven otherwise.
His secret is chickpea bread, fermented for 48 hours with natural fig sourdough.
Dr. David Perlmutter , author of Food and the Brain, confirms: “Gluten-free sourdough bread is not only safe, it’s also good for your microbiome.”
Recipe for longevity
- Chickpea flour: 200 g (rich in fiber and protein).
- Starter: Mixture of water, flour and crushed figs (natural yeast).
- Flax and Chia Seeds: Add omega-3s and texture.
A study by Nutrients (2022) found that fermenting dough for 48 hours reduced phytic acid levels by 60%, increasing the bioavailability of zinc and iron.
In addition, chickpea flour contains resistant starch, which serves as food for beneficial gut bacteria.
Feedback from Sofia, 39: “After switching to chickpea bread, bloating and chronic fatigue disappeared.” Artem, 52: “I feel a surge of energy, like when I was 30.”
Tip: If you don't have time for fermentation, use yeast-free buckwheat or almond flour.
Add psyllium to the dough - it replaces gluten, making the bread airy.
Real bread is not the enemy, but its recipe must be simple: flour, water, sourdough and time.
