Until the late 1800s, all that anyone used to bake bread was natural yeast starter. After that, commercial instant yeast became popular for its convenience. By the 1980s, "rapid rise yeast" came into play, as did a rise in celiac disease, gluten intolerance, acid-reflux disease, diabetes, and wheat allergies. Interesting.

The slow raising process of natural yeast as many critically important health benefits. Here is what science can prove:

1. Natural yeast slows digestion to help you feel full longer.

2. The organic acids produced during natural yeast fermentation lower the glycemic index of bread.

3. Best of all, natural yeast lowers the body’s glycemic response to all carbohydrates.