The benefits of sourdough bread
Sourdough is the oldest form of leavened bread uses as early as 2000BC by the ancient Egyptians. The use of sourdough as a means of leavening is one of the ancient methods of grain fermentation and has come back in vogue today.
What sets sourdough apart from conventional bread is that it is made by fermenting flour and water rather than adding yeast to the dough.
Health Benefits of Sourdough Bread
Sourdough is best brought from artisan bakers though good supermarket brands exist. It should really only contain four ingredients: flour, water, salt and what is known as a starter culture and should definitely NOT contain yeast. Check the ingredients to ensure your sourdough is authentic. Or have a go at making it yourself!
What sets sourdough apart from conventional bread is that it is made by fermenting flour and water rather than adding yeast to the dough.
Health Benefits of Sourdough Bread
- It's good for your gut. The fermentation process for sourdough bread can lead to an increased number of prebiotic and probiotic-like properties which improve gut health; improving both digestion and absorption of nutrients. This is because the lactic acid in the bread helps neutralise the phytates (compounds that bind to dietary minerals) in flour which thus makes the vitamins and minerals easier for the body to access.
- It can lead to better digestion. Even though sourdough bread is not gluten-free, a 2021 review in Foods found that sourdough consumption might help improve the digestion of gluten. The fermentation process for sourdough alters the enzymes in the wheat and might potentially help counteract adverse reactions to gluten.
- It can help keep blood sugar in a healthy range. Eating carbohydrates, particularly bread, naturally causes our blood sugar to rise. Simple carbohydrates are rapidly digested and lead to big blood sugar spikes, especially when not paired with protein and fat which tend to slow down digestion. How foods affect our blood sugar is quantified by the glycaemic index (GI); low GI foods affect blood sugar much less than high GI foods. Sourdough has a lower GI than bread that is not fermented and as such does not cause such rapid blood sugar rises. Rapid spikes and drops in blood sugar can increase the risk of chronic diseases such as diabetes.
Sourdough is best brought from artisan bakers though good supermarket brands exist. It should really only contain four ingredients: flour, water, salt and what is known as a starter culture and should definitely NOT contain yeast. Check the ingredients to ensure your sourdough is authentic. Or have a go at making it yourself!