As a nutritionist I am often asked which bread is the best option. Sourdough bread can be a healthy choice for many people, especially when compared to other types of bread. Here are some reasons why:
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Digestibility: Sourdough bread is made through a natural fermentation process that uses wild yeast and lactic acid bacteria. This process breaks down the gluten in the dough and pre-digests the carbohydrates, making it easier to digest for some people who may have trouble with gluten or other grains.
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Nutrient Content: Sourdough bread is often made with whole grains, which means it contains more fiber, vitamins, and minerals than bread made with refined grains. Whole grains are associated with a lower risk of chronic diseases such as heart disease, diabetes, and certain types of cancer.
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Lower Glycemic Index: The natural fermentation process used in making sourdough bread also leads to a lower glycemic index (GI), meaning it causes less of a spike in blood sugar compared to bread made with refined flour. This can be especially beneficial for people with diabetes or those trying to manage their blood sugar levels.
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No Additives: Many commercial breads contain additives such as preservatives, dough conditioners, and artificial flavors. Sourdough bread is typically made with just a few simple ingredients: flour, water, salt, and starter culture.
However, it’s important to note that not all sourdough bread is created equal. Some commercial sourdough breads may not go through a long enough fermentation process to achieve the health benefits described above, and some may still contain additives.
For more fermented food health benefits and recipes, clicke here for Kefir and here for Kivuguto, African fermented milk.