The bottom line Sourdough is a healthier alternative to regular white or whole wheat bread. Although it has comparable nutrients, the lower phytate levels mean it is more digestible and nutritious. The prebiotics also help to keep your gut bacteria happy, and it may be less likely to spike blood sugar levels.
Scientists, nutritionists, and health experts all agree that naturally-fermented sourdough bread is healthier than 'regular' white or whole wheat bread – for a multitude of reasons! Sourdough is more nutritious, easier to digest, and has a lower glycemic index. Sourdough also contains less gluten than other bread.
Made from wheat, sourdough bread fuels the production of good bacteria in your gut – much like the inulin and oligosaccharides found in onions, leeks, bananas, garlic, asparagus, and so on. 10. It's nutritious. Sourdough contains a variety of vitamins and nutrients, making it super beneficial to your day-to-day health.
According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system. Sourdough is also lower in gluten than other forms of bread.
Sourdough bread's benefits range from reducing the risk of heart disorders to promoting nutrient absorption. It has a low glycemic index and is a good bread option for those watching their after-meal blood sugar spikes. However, overindulging in it may lead to gas and bloating due to its fermented nature.
However, both sourdough bread and rye bread are high in prebiotics, especially β-glucan. Prebiotics such as β-glucan nourishes our gut microbes (or healthy gut bacteria), helping to balance our gut microbiomes and improving digestion and metabolism. To get the best health benefits, try Wildgrain's sourdough rye bread!
Is sourdough bread considered a low carb food? Sourdough bread contains less calories and carbohydrates than other breads like for like, because some of the starches and sugars are consumed during the fermentation period.
Lower glycemic index: Sourdough bread has a lower glycemic index (54) than commercial bread (71). That means sourdough bread does not raise blood sugar levels as rapidly as refined white bread.
Despite what many people believe, some types of bread are excellent for a person's health. Whole-grain bread, Ezekiel bread, and rye bread are among the most healthful options. Bread made from whole or sprouted grains contains essential nutrients, including protein, vitamins, minerals, and fiber.
Rye bread's high fiber content and whole grain properties contribute to improved digestive health and blood sugar regulation. Sourdough bread's long fermentation process breaks down phytic acid, making it more easily digestible and potentially beneficial for individuals with irritable bowel syndrome.
Sourdough bread is healthier than baguette bread. The higher amounts of vitamins, minerals, and antioxidants in sourdough bread due to the slow fermentation process make sourdough more nutritious than baguette bread.
According to a 2019 editorial review in Aging Clinical and Experimental Research, sourdough bread has a lower glycemic index and glycemic load than white bread and whole-wheat bread that is not fermented. Whole-wheat sourdough is higher in fiber, which additionally lowers the strain it puts on your blood glucose.
Traditional sourdough undergoes a slow fermentation process, the result of which is an increase in the bioavailability of the bread's vitamins and minerals. This process also starts the breakdown of protein (including gluten), making sourdough easier to digest.
Sourdough bread may have health benefits due to the fermentation process that manufacturers use to make it. Beneficial bacteria and low phytates make sourdough bread easy to digest, and they may also help with weight loss.
Fiber, specifically soluble fiber, can help lower bad cholesterol and therefore any bread - including sourdough - that contains a good amount of soluble fiber can help to lower cholesterol. Whole grains contain soluble fiber, so breads made with 100% whole grain flours are the best for cholesterol.
A standard sourdough loaf is made from two simple ingredients, flour and water – or three, if you add salt. So standard sourdough isn't keto, because standard, all-purpose flour is made from grain (usually wheat), meaning it's high-carb . Therefore, anyone following a strict ketogenic diet should avoid it.
As a general rule, you should throw out a loaf of sourdough bread when it shows visible signs of mold, when it has an unpleasant odor, or when it doesn't taste right. At this point, mold may be contaminating the bread below the surface, even if you can't see it.
Like most things, if you eat too much sourdough bread it can make you very gassy. However, in comparison to yeast leavened breads and store bought white breads, sourdough bread should actually help you to fart less!
However, in many cases, it's more to do with the speedy production process of the bread which leaves a lot of work for our digestion, due to the high FODMAP content. FODMAPs are certain types of carbohydrate which are hard for the body to break down and which can cause bloating, wind and other IBS symptoms.
Wholemeal Bread
Whole-grain foods can improve your overall gut health and help you stay regular. Some studies have also shown that fibre-rich foods can reduce your risk for colon cancer, too.
Sourdough. Sourdough is easier on the stomach than other kinds of bread due to its prebiotics, making it easier to digest. Additionally, sourdough contains probiotics that are created during its fermentation process: Yes, there's a science to sourdough starter.
Sourdough bread's fermentation process breaks down those hard-to-digest fructans and may give you at least one great, gluten-containing bread option that you can enjoy without worrying about setting off bloating. Plus, sourdough bread actually helps your digestion, in addition to other health benefits.