Sourdough bread has been around for centuries, but only recently has it gained popularity as a healthy bread option. So, what makes sourdough bread so healthy? The answer lies in the fermentation process. Here’s how it all goes down.
Wild Yeast
The natural fermentation process of sourdough bread involves the interaction of wild yeast and lactobacilli bacteria. These bacteria produce lactic acid, which not only gives the bread its tangy flavor but also offers numerous health benefits.
Improves Digestion
One of the most notable benefits of sourdough bread is its ability to aid digestion. The fermentation process breaks down gluten and complex carbohydrates, making it easier for the body to digest. This means that people with gluten sensitivities can enjoy bread without discomfort.
Nutrient-Rich
Sourdough bread is also rich in nutrients. It contains B vitamins, iron, and zinc, all of which are essential for maintaining good health. Additionally, the lactic acid produced during fermentation helps the body absorb minerals more efficiently.
Proper Glucose Management
Finally, sourdough bread has a lower glycemic index than other bread types, meaning it releases glucose into the bloodstream more slowly. This makes it a great option for people with diabetes or those looking to manage their blood sugar levels.