Reyna Algarín Santos

Location: Puerto Rico

Profession: Home Baker

About

My family, Friends, Coworkers, and sell bread nearby College's activities.

My Work

We are based in Canovanas, Puerto Rico, but we sell our products at events around the island. Beyond selling artisanal bread, our mission is to educate people about the health benefits of lactic fermentation and how the type of flour we use can help address health conditions in the population. We want people to see sourdough as an everyday bread, not just a special occasion treat.

I am currently participating in programs that provide incentives for young entrepreneurs to purchase essential equipment for my project. As my business grows, I am committed to tithing a portion of my profits to provide bread to vulnerable populations, such as the elderly and low-income students. This commitment stems from my awareness of the challenges faced by the elderly, who are more susceptible to diabetes and often have to buy cheaper, less nutritious foods due to financial constraints, which worsens their health conditions. My goal is to use my profits and products to make a positive impact on my community.

Passionate about Baking as Lifestyle Medicine

Five years ago, my grandmother was diagnosed with dementia, and three of her four living siblings were diagnosed with it as well. It was heartbreaking to see their capabilities, memories, and talents fade away. This led me to live in fear that my mother and I were condemned to the same fate. I began educating myself on what changes I could make in my life and my family's lifestyle to avoid this illness.

The book "Grain Brain" introduced me to the idea that gluten and carbs can negatively affect the brain, potentially leading to conditions like Alzheimer's, depression, and ADHD. It also explained how the gut microbiome influences brain health and how a diet high in gluten and carbs can disrupt this balance. This was a difficult truth to accept, especially since bread is a staple in many of our meals. For me and my family, to live "grain-free" was unsustainable.

After accepting that removing bread was not an option for us, I read about sourdough bread and the benefits of lactic fermentation. This discovery was eye-opening, and I realized that I could still enjoy bread while making healthier choices. I am passionate about baking as lifestyle medicine because I want to educate myself and others who may be on a similar journey. My goal is to share the health benefits of sourdough and lactic fermentation, helping people make informed decisions about their diet and overall well-being.

My Community

My community consists of individuals aged 30-55 who, like me, have realized through personal experiences that what we consume greatly impacts our health. Many have faced challenges such as cancer, diabetes, infertility caused by insulin resistance and PCOS, or are parents and caretakers striving to improve their loved ones' eating habits.

Baking as a lifestyle is transformative because it goes beyond just making food; it becomes a holistic approach to well-being. The process of baking can be incredibly therapeutic, offering a sense of accomplishment and serving as a mindful activity that helps reduce stress. It encourages creativity and mindfulness, allowing people to connect with the food they make and consume.

Moreover, baking fosters a sense of community. Sharing homemade baked goods brings people together, encourages the sharing of recipes, and supports each other’s health journeys. It creates opportunities for meaningful connections and conversations about health and wellness.

How I use BALM Protocol

I plan to use social media to create engaging and educational videos about the benefits of sourdough bread. By diving into published studies and breaking down the science in a simple, understandable way, I aim to build trust with my community. This approach will help me connect with people and show them the real, science-backed benefits of the bread I make.