Aug 20, 2024
By: Ayush Mehrotra
Credit: Unsplash
Sourdough bread is made through a fermentation process that breaks down gluten and other complex carbohydrates, making it easier to digest for many people, especially those with mild gluten sensitivities.
Credit: Unsplash
The fermentation process in sourdough bread involves the growth of beneficial bacteria, which can help improve gut health by promoting the growth of probiotics. However, most of these bacteria are killed during baking, but their beneficial effects on gut health can still be present.
Credit: Unsplash
Sourdough bread has a lower glycemic index (GI) than regular bread, meaning it causes a slower rise in blood sugar levels. This can be beneficial for people with diabetes or those trying to manage their blood sugar levels.
Credit: Unsplash
The natural acids and long fermentation process in sourdough bread help break down phytates, which are compounds that can bind minerals and prevent their absorption. This process makes nutrients like magnesium, zinc, and iron more bioavailable.
Credit: Unsplash
Sourdough bread contains prebiotics, which are non-digestible fibres that feed the good bacteria in your gut. This can help maintain a healthy digestive system.
Credit: Unsplash
The fermentation process enhances the bread's nutritional content by increasing the availability of B vitamins, antioxidants, and minerals.
Credit: Unsplash
Sourdough bread is typically more dense and filling than regular bread, which can help control hunger and reduce the likelihood of overeating.
Credit: Unsplash
Although sourdough is not gluten-free, the fermentation process breaks down some of the gluten, which may reduce the risk of gluten intolerance in some individuals. However, it’s not suitable for those with celiac disease.
Credit: Unsplash
The natural fermentation gives sourdough bread a unique tangy flavour and a longer shelf life without the need for preservatives. The acidity of the bread helps prevent the growth of mould.
Credit: Unsplash