It seems that there are very few people spared from some underlying ailment that is not connected to allergies of one kind or another. Being sensitive to any range of either chemical pollutants or to a specific food or substance is steadily rising. Our modern lifestyles of stress and hectic, coupled with the increase of chemical additives in every imaginable food source (raw or heavily processed foods), topped off with air pollution, is overwhelming our immune systems.

       We are constantly overexposed to foods that are loaded with additives, which is foreign to our bodies. Even the minute quantities that do not require them to be listed in the ingredients list of products or do not have any intrinsic value for digestibility are wreaking havoc in food allergy derived symptoms.

       If we look at what our ancestors' diets were comprised off, it quickly becomes apparent that it was much more basic. The selections that we have in our grocery stores seem endless. The de-natured aspect or altered state of the original food source is the critical point we must now deal with.

       Fermented foods have been an integral part of our diet from Day One. It doesn't matter if we are talking about milk products or sauerkraut, miso, or bread. The important factor is that microorganisms had a go at the food before we consume it. Usually this entails that the microbes multiply themselves significantly by doing so digest certain substances in the ferment. This has been practiced for thousands of years and only in the past 100 to 200 years, but especially in very recent times, (with the systematic industrialization of mega mechanization of our food production and processing) has this changed. The sheer colossal outputs of some of these production lines boggles the mind, but to facilitate mechanical application in various stages of production, the modern methods of bread production do not take the health concerns of the end consumer into consideration. It is usually volume and profitability that reigns mainly in the economic decisions of companies. The modern bread pan or so-called "tin bread" facilitates this kind of abuse quite nicely. Straight yeast bread with all kinds of chemical additives in the way of emulsifiers, preservatives, conditioners, anti-staling, etc., is the result. This is not traditional bread. It comes out as synthesized or artificial bread. It does not contribute in any way towards good health but rather, by overexposing us to such alien products, it starts us the path towards to becoming allergic to these products.

       In the breads that the Kaslo Sourdough Bakery produces, the critical aspect is the beneficial microorganisms. They are the ingredient responsible for proper digestion and nourishment for our bodies. It is not a burden to our digestive system but rather replenishes our otherwise depleting and straining organs, like the pancreas and liver. These organs are under tremendous strains to produce enzymatic digestive juices to facilitate digestion. It is accepted in the medical world that exhaustion of these organs leads to allergies, and diseases, and contributes to preliminary aging. Highly processed foods devoid of naturally occurring microbial production methods are simply a sure ticket towards straining those key organs, which leads health problems.

       The food industry has marketed towards our natural attraction of sweets, and the consumption of sugar-oriented products has sky rocketed. Over-consumption of these product leads not only to allergies but catastrophic health problems. Because of the high content of sugar and fats, this also leads to obesity, and in turn, to even more health problems. Assumptions of wheat-derived foods that have been around for some time (50 to 150 years), such as noodles, pizza, pastries, breakfast cereals, etc., have not in the past been consumed, and are not traditional foods. All of them are devoid of beneficial microorganisms for the predigesting of the wheat and eventually lead to a compromised digestive system. That leads us down the path of degenerative diseases. Recognizing and limiting the intake of these foods is essential for good health.

       Basing our primary food intake on properly fermented traditional foods like sourdough bread replenishes some of those lacking nutrients, and can greatly reduce the risk of allergies and disease.

       Our breads are all founded by this concept of microbial active sourdough bacteria. It is the intrinsic part of our bakery, and we specialize and have developed all of our breads around the important aspect of this vital health promoting quality, which is totally lacking in modern day foods.

       We believe that microorganisms are mandatory in basic foods like bread, and the baking of traditional sourdough bread is the Bakery's pledge towards a healthier tomorrow. Not only are our breads healthier, but they also taste great, too. They revive our taste buds as well as our natural attraction to fermented foods to the diet that contributed to the rise of our species. Have a "Taste of the Past"  and promote your personal health for a better tomorrow. Remember that good health starts in the colon, meaning a well functioning digestive system. By being seduced by the modern foods it has become a challenge to stay on track, and not be solicited by the overwhelming advertisement and accepted norms of the day.