The Mediterranean way: why elderly people should eat wholewheat sourdough bread-a little known component of the Mediterranean diet and healthy food for elderly adults

Sourdough bread has been considered a healthy food since as far back as ancient times. The wheat used is ground in stone and not in roller mills that destroy some of the nutrients in wheat germ (vitamins, minerals and enzymes). It is made using a sourdough starter composed of natural yeast and lactobacilli (beneficial bacteria). Left to rise for 7–8 h and then baked, the bread contains all the nutrients present in whole grains and, in particular, those in wheat germ. In addition to high-quality proteins and essential fatty acids, it contains a wealth of vitamins and minerals. Sourdough bread, in fact, provides vitamin-E, vitamin-B1, B6, B12, thiamin, niacin, folate, riboflavin, potassium, zinc, iron, magnesium, selenium, calcium, phosphorus and manganese. The bread’s numerous beneficial effects are for the most part linked to two of its peculiar characteristics: the sourdough starter and wheat germ.