Simple Food began searching to bring a healthy yet gourmet bread option to people who care about the health of mind and body.

I am a type 1 diabetic and I have always taken care of my diet. In order to avoid inflammation causing insulin spikes in the body and to reduce insulin consumption to regulate glucose levels, I decided for a long time to avoid simple carbohydrates in my diet. However, everything changed when I discovered the magic of sourdough.

Through reading, researching scientific studies, learning, and constant practice, I immersed myself in the world of refrigerated long fermentation of sourdough. During this process, the enzymes present in the sourdough break down the gluten, which reduces its presence in the final product.

The result is a low glycemic index bread, highly recommended at a nutritional level, which does not cause insulin spikes. It is also a bread rich in fiber, prebiotics, probiotics, and low in carbohydrates. Therefore, it is an ideal option both for diabetics and for those who suffer from Irritable Bowel Syndrome (IBS), often confused with gluten intolerance.

This revelation became a turning point in my life, since it allowed me to enjoy bread again in a healthy and conscious way. Since then I have tried to share this valuable information with others, hoping to help those who face similar challenges in their quest towards a more balanced and nutritious life.