Sourdough bread is considered better for you because of its natural fermentation process involving lactic acid bacteria and wild yeast, which provides several health benefits compared to regular bread. Key reasons why sourdough is healthier include:
- Better nutrient absorption : The bacteria in sourdough help break down phytic acid, making minerals like magnesium, potassium, and folate easier for the body to absorb. It also increases antioxidants that protect cells from damage.
- Lower glycemic index : Sourdough breaks down starches more slowly, resulting in slower glucose absorption and less blood sugar spikes, making it better for blood sugar management and diabetes.
- Easier digestion : The fermentation partially breaks down gluten and certain carbohydrates (FODMAPs), which may help those with mild gluten sensitivities or digestion issues tolerate it better.
- Supports gut health : Sourdough acts as a prebiotic, feeding beneficial gut bacteria, contributing to a healthy digestive system and immune support.
- Fewer additives and preservatives : Traditional sourdough contains only flour, water, and salt, with no artificial preservatives or additives, and its natural acids help preserve it.
- May contribute to heart health : Whole grain sourdough provides fiber that supports cardiovascular health by lowering cholesterol and supporting blood pressure regulation.
These factors collectively make sourdough bread a more nutritious, digestible, and potentially beneficial choice for overall health compared to regular commercial bread. If mild gluten sensitivity is experienced, sourdough might be better tolerated, but it is not gluten-free and not suitable for those with celiac disease.
Overall, sourdough's slow fermentation provides unique health advantages that make it better for you.
