Is sprouted whole grain sourdough bread significantly lower in phytic acid and better for gut microbiome diversity than traditional commercial whole wheat bread
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The searches the AI actually ran for this prompt.
SEED QUERY
Is sprouted whole grain sourdough bread significantly lower in phytic acid and better for gut microbiome diversity than traditional commercial whole wheat bread
3 real searches · 1 real-search pass
sprouted grain sourdough bread phytic acid reduction study phytate whole wheat bread fermentationGoogle ↗
OBSERVED
sourdough bread gut microbiome diversity human clinical trial whole grain bread microbiota diversityGoogle ↗
OBSERVED
sprouted grains phytate reduction review sourdough fermentation phytase bioavailability mineralsGoogle ↗
OBSERVED
Badge and edge weight = share of passes that produced the query. Hover a query for its intent and routing format.
Query classes
Google's semantic query class for every sub-query: what kind of answer each search is after, simulated vs real.
Classifying 3 queries…
Searches and sources
ChatGPT3 real searches · gpt-6
sprouted grain sourdough bread phytic acid reduction study phytate whole wheat bread fermentation Google ↗
sourdough bread gut microbiome diversity human clinical trial whole grain bread microbiota diversity Google ↗
sprouted grains phytate reduction review sourdough fermentation phytase bioavailability minerals Google ↗
- Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium · pubmed.ncbi.nlm.nih.gov
- Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity · pubmed.ncbi.nlm.nih.gov
- Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours. · pubmed.ncbi.nlm.nih.gov
- Chemical and Nutritional Characterization of Sourdoughs Made with Sprouted and Unsprouted Whole-Wheat Flour and Their Effects on the Technological Quality of Bread · pmc.ncbi.nlm.nih.gov
- Sourdough Bread and Baker's Yeast Bread Affect Gut Symptoms and Targeted Gut Microbial Taxa Differently: A Randomised Controlled Trial. · pubmed.ncbi.nlm.nih.gov
- Swapping White for High-Fibre Bread Increases Faecal Abundance of Short-Chain Fatty Acid-Producing Bacteria and Microbiome Diversity: A Randomized, Controlled, Decentralized Trial · pubmed.ncbi.nlm.nih.gov
- Whole-Grain Rye and Wheat Affect Some Markers of Gut Health without Altering the Fecal Microbiota in Healthy Overweight Adults: A 6-Week Randomized Trial · pubmed.ncbi.nlm.nih.gov
Queries
3 queries · click a column to sort
| Query / type | Search | Intent | Query class | Routing format | Cluster | Freq ↓ | Weight |
|---|---|---|---|---|---|---|---|
sprouted grain sourdough bread phytic acid reduction study phytate whole wheat bread fermentation OBSERVED | Google ↗ AI Mode ↗ | — | — | — | — | 1x of 1 | |
sourdough bread gut microbiome diversity human clinical trial whole grain bread microbiota diversity OBSERVED | Google ↗ AI Mode ↗ | — | — | — | — | 1x of 1 | |
sprouted grains phytate reduction review sourdough fermentation phytase bioavailability minerals OBSERVED | Google ↗ AI Mode ↗ | — | — | — | — | 1x of 1 |