Sourdough Bread to the Rescue

April 2016 - Nutrition

Bread heavenly bread! For many bread is a go-to comfort food that many of us have a lingering craving for, but with recent food trends and diets bread has been getting a bad rep. But guess what? Sourdough bread is breaking the rules. It has a unique and tangy flavour that comes from its unique starter of wild yeast and bacteria. This combination naturally makes sourdough a beneficial type of bread, and outweighs many of the negative facts associated with traditional breads.

Lower Glycemic Index
The fermentation process of the starter breaks down many of the high glycemic starches that are found in most bread products. Sourdough often has a lowerglycemic index, meaning that it doesn’t spike blood sugar as dramatically.

Contains Health Bacteria
Sourdough bread contains the bacteria Lactobacillus in a higher ratio to yeast than other breads. More Lactobacillus causes a higher production of lactic acid, and less of the potentially dangerous phytic acid. This assists with more mineral availability and easier digestion as well as an increase in healthy gut bacteria.

Easier Digestion
The fermentation process of the bacteria-yeast combo predigests many of the starches in the grains. It also causes the gluten to be broken down into amino acids. This means that your body doesn’t have to work as hard to break it down, and can make it tolerable for those with gluten sensitivities.

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