Product of the Month: November 2023

by | Nov 1, 2023 | Nutrition, Product of the Month | 0 comments

Zukkee Sourdough Bread

This November we are featuring Zukkee Gluten-Free Vegan Sourdough Bread. Zukkee Bread is gluten-free, and made with an organic probiotic Lactobacillus starter and triple filtered 7.4 ph water. It is prebiotic (feeds good bacteria), non-GMO, vegan, refined sugar-free, and has no starch added. It pretty much checks all the dietary boxes, being chemical-free, preservative-free, yeast-free, nut-free, soy-free, and oil free. You may be wondering: “Well, what is it made of?” The ingredients include arrowroot flour, organic sorghum flour, organic brown rice flour, millet flour, and xanthan gum.

What is so special about Zukkee bread? Well, in general, bread contains nutrients such as iron, calcium, magnesium and zinc, but the diet of most Americans contains too much phytic acid, an “anti-nutrient” that prevents vitamins and minerals from being absorbed properly. Zukkee lactobicillus sourdough starter ferments and bakes into lactic acid in sufficient quantities to neutralize much of the phytic acid in the bread and it allows us to absorb the iron, calcium, magnesium and zinc that we need. This, in turn, helps to curb cravings and results in our feeling satiated after eating Zukkee sourdough bread. The Zukkee starter culture has been scientifically proven to increase the ability to process essential nutrients.

Zukkee ships nationally from California on Mondays, so you will want to get your order in by Thursday. When it arrives, they recommend putting it in the refrigerator for a day or two before slicing it. If you won’t be eating it within two weeks, you should wrap it tightly and freeze it for up to three months. Zukkee is pricey, but worth it. Order a two-loaf pack ($30) or a four-loaf pack ($60) — or any multiple of those.

I received my first order last week and wasn’t sure whether I liked it on the first try. The next day I toasted a couple slices in the toaster oven, then sprinkled on some garlic powder and smeared it with some Kerrygold grass-fed butter. I am now totally hooked!!! I’ve had avocado toast, more garlic bread, hard-boiled egg on toast, and wild salmon salad on the sourdough since then. It’s quite filling and absolutely delicious!

They also sell a multigrain bread (which does contain yeast), and a granola, but we recommend you check the ingredients to make sure they meet your requirements before purchasing. We haven’t tried either — and for now we are sticking with the deliciously addictive sourdough bread. We would love to hear about your experience with Zukkee bread in the comments below!


  • Julie Genser

    Julie's life was derailed over twenty years ago when she had a very large organic mercury exposure after she naively used a mouth thermometer to measure the temperature of just-boiled milk while making her very first pizza at home. The mercury instantly expanded into a gas form and exploded out the back of the thermometer right into her face. Unaware that mercury was the third most neurotoxic element on Earth, Julie had no idea she had just received a very high dose of a poisonous substance.

    A series of subsequent toxic exposures over the next few years -- to smoke from two fires (including 9/11), toxic mold, lyme disease, and chemical injuries -- caused catastrophic damage to her health. While figuring out how to survive day-to-day, and often minute-to-minute, she created Planet Thrive to help others avoid some of the misdiagnoses and struggles she had experienced.

    She has clawed her way over many health mountains to get to where she is today. She is excited to bring the latest iteration of Planet Thrive to the chronic illness community.

    In 2019, Julie published her very first cookbook e-book called Low Lectin Lunches (+ Dinners, Too!) after discovering how a low lectin, gluten free diet was helping manage her chronic fascia/muscle pain.


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