Kaslo Sourdough, a Kootenay-based sourdough pasta producer, is pleased to announce a new research project: Exploiting the Health Benefits of a Novel Sourdough Fermented Pasta. This year-long project is being undertaken in collaboration with Dr. Jane Shearer at the University of Calgary, and researchers at the University of British Columbia.

Commenting on the launch of this project, General Manager, Heidi Lettrari, states: “We’ve been producing our sourdough pastas for about four years now, and we continue to hear about the positive impacts of our pastas in people’s lives. We have a unique product, and people are noticing! With this research project, we want to explore a couple of dimensions of the health benefits of sourdough pasta further.”

This study will test two main things:

  1. Blood glucose responses after participants have a meal of Kaslo Sourdough’s pasta, and compare that to folks who eat a comparable portion of unfermented pasta. The research will test the idea that fermented pastas have lower blood glucose responses (no spikes) when compared to regular pastas.
  2. Explore whether there is a benefit to the gut microbiome of people who eat fermented pastas.

Blood glucose responses are important for a number of people, especially those with diabetes, and having a healthy gut microbiome has myriad benefits for overall digestion. Kaslo Sourdough hopes that this study will show something about how important it is to ferment your grains before consuming them, similar to the research that has shown the positive difference that sourdough bread makes for these measures as well. Kaslo Sourdough is very excited about this project, and look forward to updating you on their progress!

About Kaslo Sourdough: Kaslo Sourdough has been producing sourdough pastas since February 2012. In 2015, they won the Innovation Award and Bronze for Product of the Year from the BC Food Producer’s Association, as well as a Nexty Award: an international award at the Natural Products Expo West given to a company whose product will make waves in current food trends.

Funding for this project has been provided by the Governments of Canada and British Columbia through Growing Forward 2, a federal-provincial-territorial initiative. The program is delivered by the Investment Agriculture Foundation of BC.

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