Why sourdough bread deserves a spot in your diet

In recent years, particularly during the pandemic, sourdough bread has risen from a niche favorite to a mainstream staple, captivating both baking enthusiasts and health conscious eaters.

Beyond its distinctive flavor and chewy texture, however, does sourdough truly offer nutritional benefits that set it apart from regular bread? According to experts, the answer is yes.

Digestive benefits

Sourdough’s unique qualities begin with its fermentation process, which uses naturally occurring yeasts and bacteria instead of commercial yeast. This process breaks down some of the carbohydrates and proteins in grains, making sourdough potentially easier to digest than other breads. Additionally, fermentation reduces phytates — compounds that can inhibit the absorption of vitamins.

“Fermentation can improve mineral (and vitamin) bioavailability in sourdough bread compared to conventional bread,” Dr. Charlene Van Buiten, an assistant professor of food science at Colorado State University, told Today.com.

Blood sugar management

Sourdough also has a lower glycemic index compared to many other breads, meaning it causes a slower, more gradual rise in blood sugar levels. This makes it an appealing option for those managing blood sugar or weight.

Gut health

Another advantage of sourdough is its prebiotic properties. The fermentation process increases the bread’s soluble fiber content, which supports gut health by nourishing beneficial bacteria in the digestive system.