國際時事跟讀VIP Ep. L127: 酸種麵包與白吐司的健康對決 Sourdough vs. White Bread: The Healthy Choice
通勤學英語 15Mins Today
2026-01-0800:06:26
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國際時事跟讀VIP Ep. L127: Sourdough vs. White Bread: The Healthy Choice
Highlights 主題摘要
Industrial food production has fundamentally changed our relationship with daily staples in modern society. The vast majority of commercial bread is produced via the Chorleywood method, an innovative technique developed to accelerate baking through chemical additives and high-speed mixing. While this makes loaves affordable, it often sacrifices the complex nutritional benefits found in traditional baking. Understanding how these rapid manufacturing processes impact our physical health is now more critical than ever before for informed consumers.
工業化的食品生產從根本上改變了我們與現代社會日常主食的關係。絕大多數的商業麵包是透過「喬利伍德法」生產的，這是一種為了透過化學添加劑和高速攪拌來加速烘焙而開發的創新技術。雖然這讓麵包價格親民，但卻往往犧牲了傳統烘焙中的複雜營養益處。對於重視知情權的消費者而言，了解這些快速製程如何影響我們的身體健康，其重要性已不可同日而語。
In stark contrast, authentic sourdough bread undergoes a laborious fermentation process that can sometimes take up to thirty-six hours from start to finish. This natural method allows wild yeast and bacteria to break down complex sugars and proteins, resulting in a deeper flavor profile and a unique texture that industrial loaves cannot replicate. Conversely, the quick-rise breads found in most grocery stores rely on synthetic raising agents that offer little to no digestive assistance or nutritional value.
形成鮮明對比的是，正宗的酸種麵包經歷了繁瑣的發酵過程，從開始到結束有時可能長達三十六小時。這種自然的方法讓野生酵母和細菌分解複雜的糖分與蛋白質，產生了更深層次的風味和工業吐司無法複製的獨特質地。相反地，在大多數雜貨店中看到的快速發酵麵包，則依賴合成膨鬆劑，對於消化幾乎沒有幫助，也沒有營養價值。
Health experts warn that mass-produced supermarket loaves often contain harmful emulsifiers and preservatives. Consumers can still find healthier options by carefully scrutinizing ingredient labels for hidden sugars or industrial additives that are frequently used to extend shelf life. Choosing wholegrain options over refined white flour can significantly reduce various risks while remarkably improving overall gut microbiome stability. These intentional choices are absolutely vital for maintaining a balanced diet in a world dominated by ultra-processed foods.
健康專家警告說，量產的超市吐司通常含有有害的乳化劑和防腐劑。消費者仍然可以透過仔細檢查成分標籤，尋找常用於延長保鮮期的隱藏糖分或工業添加劑，從而找到更健康的選擇。選擇全穀物而非精製白麵粉，可以顯著降低各種風險，同時顯著改善整體腸道微生物群的穩定性。在一個由超加工食品主導的世界裡，進行有意識的選擇對於維持均衡飲食絕對有其重要性。
Ultimately, frequent consumption of these ultra-processed products is closely linked to several chronic health conditions and metabolic issues. Navigating a modern supermarket remains a difficult challenge as shoppers are often confronted by a dizzying array of options that prioritize convenience over long-term wellness. Whether you bake at home or select minimally processed loaves from a local artisan, prioritizing real ingredients is an essential step toward achieving physical longevity and a much healthier lifestyle for the future and beyond.
最終，頻繁攝取這些超加工產品與幾種慢性健康狀況和代謝問題密切相關。在現代超市中採購是一個艱難的挑戰，因為購物者經常面臨琳瑯滿目的選擇，而這些選擇往往將便利性置於長期健康之上。無論你是在家烘焙，還是從當地的手藝人那裡選擇低加工程度的麵包，優先考慮天然成分都是邁向長壽以及在未來擁有更健康生活方式的重要一步。
Keyword Drills 關鍵字
Reference article: https://www.bbc.com/future/article/20250704-sourdough-vs-white-sliced-which-breads-should-we-be-eating