Sourdough bread is considered healthy due to several factors linked to its unique fermentation process. The fermentation by lactic acid bacteria lowers the bread’s pH and breaks down certain components like phytates and gluten, which makes nutrients more bioavailable and the bread easier to digest. It often contains higher levels of vitamins, minerals such as potassium, magnesium, and folate, and antioxidants compared to regular bread. The fermentation also lowers the glycemic index of sourdough, meaning it causes a slower rise in blood sugar levels, beneficial for blood sugar management. Additionally, sourdough acts as a prebiotic that supports gut health by feeding beneficial gut bacteria. It may also contribute to heart health through its fiber content and improved mineral absorption. However, sourdough is not suitable for those with celiac disease due to residual gluten. Overall, sourdough bread offers improved digestion, better nutrient absorption, and more stable blood sugar control compared to regular bread.
