Why Eat Sourdough Bread?

Sourdough bread boasts several potential benefits, making it a popular choice for many. One study shows sugar spikes is lowered to .2% from 20% when the bread we eat is made with sourdough. Here's a breakdown of some key advantages:

Digestive Health:

• Improved digestion: The fermentation process in sourdough breaks down some of the gluten, making it potentially easier to digest for people with mild gluten sensitivity. This is due to the action of lactic acid bacteria, which pre-digest some of the gluten molecules.
• Prebiotic properties: Sourdough contains prebiotics, which are fiber that feeds the good bacteria in your gut. This can contribute to a healthy gut microbiome and potentially improve immune function.

Nutritional Value:

• Higher nutrient bioavailability: Fermentation can increase the availability of certain nutrients in the bread, such as iron, magnesium, and phosphorus. This means your body can absorb them more easily.
• Lower glycemic index: Sourdough may have a lower glycemic index than other breads, meaning it might cause less of a spike in blood sugar levels. This can be beneficial for people with diabetes or pre-diabetes.
• Good source of fiber: Like other whole-grain breads, sourdough is a good source of fiber, which is important for gut health and digestion.

Other potential benefits:

• Longer shelf life: Sourdough bread tends to have a longer shelf life than other breads due to the presence of lactic acid, which acts as a natural preservative.
• Unique flavor and texture: Sourdough has a distinct tangy flavor and a chewy texture that many people find appealing.