The recommendation to eat gluten-free bread is correct but insufficient for patients with chronic liver diseases or cirrhosis. 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 value. 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.
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. (Turns into sugar more slowly)
3 Sourdough bread. It prevents pathogen overgrowth. (Natural yeast bread)
4 Relatively easy-to-digest bread. (Moist)
Sprouted wholemeal sourdough bread is the easiest digestible bread that meets all four ingredients.
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