I recommend that fibromyalgia patients switch to consuming only sourdough bread from whole wheat flour low in gluten (or gluten-free) or sprouted bread. (Can be put in a toaster - this is heavy, damp bread)
The recommendation to eat gluten-free bread is correct but insufficient for patients with fibromyalgia. Gluten is a sticky protein that damages the intestinal walls and is not recommended. White flour is tasty and melts in the mouth but has a high glycemic index. It quickly turns into sugar and nourishes the digestive tract's pathogens (we all have these). Besides, if it is regular yeast bread (compared to sourdough bread), it upsets the balance of intestinal flora.
In summary, there are four essential components of healthy bread:
1 low-gluten (or gluten-free) flour.
2 Flour with as low a glycemic value as possible. (Becomes sugar more slowly)
3 Sourdough bread. (not yeast bread)
4 relatively easy-to-digest bread.
Sprouted wholemeal sourdough bread is the easiest digestible bread that meets all 4 principles.
The next post: I was advised to drink lemon juice in the morning on an empty stomach. Is this a correct recommendation for Fibromyalgia patient?
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