Sourdough undergoes natural fermentation rather than relying on additives found in baker’s yeast. This means that compared to other breads. It is easier to digest, has less of an impact on blood sugar and is potentially more nutritious food.
1. Easier to Digest
The fermentation process used to create sourdough helps to degrade gluten.สมัคร UFABET A protein found more heavily in grains such as wheat, barley, and rye that is resistant to digestion.
In addition to lower levels of gluten, sourdough has lower levels of other compounds known to cause gastrointestinal issues. Including FODMAPs, phytates, tannins, and trypsin inhibitors.
This means that sourdough may be easier to digest and result in fewer gastrointestinal symptoms compared to commercially leavened bread. A 2023 review of 25 studies bears this out, showing that. People reported significant improvements in gastrointestinal comfort switching from bread made with baker’s yeast to sourdough bread.
2. Supports Balanced Blood Sugar Levels
The fermentation process used to make sourdough produces organic acids. Such as lactic and acetic acids, which help slow the absorption of starch in the digestive tract. When food is digested slowly, glucose is released more gradually into the bloodstream. Preventing a significant spike in blood sugar levels after eating.
This means that compared to other breads, sourdough is low on the glycemic index (GI). A classification system that ranks carbohydrate-rich foods on a scale of 0-100 according to their impact on blood sugar levels. The GI estimates how quickly food is digested and absorbed into the bloodstream.
The GI for a 30-gram (g) serving of bread made with white wheat flour is 71, while the GI for a 30g serving of sourdough bread is 54.