Unless you've been hiding under a rock somewhere, you've seen sourdough really starting to become popular - sourdough micro-bakeries and new-home bakers are popping up all over the place (myself included!). Also, I'm sure you've heard a lot of talk about how much healthier sourdough is than other breads.
But is it really?
Being the nosey (and curious) person I am, I did some research. Here is what I discovered...
What is Sourdough?
First, let's talk about what sourdough actually is. Sourdough is naturally leavened bread, meaning, it doesn’t use commercial yeast to rise. Instead, it uses a ‘starter’ – a fermented flour and water mixture that contains wild yeast and bacteria – to rise. This is where it gets that tangy flavor.
Health Benefits of Sourdough
May support gut health. This is one of the most common benefits you hear about, I think in part, because there is so much focus on gut health right now (for good reason!).
Although the beneficial microbes in the sourdough starter will be lost during the baking process, the fiber and plant compounds, called polyphenols, become more bio-available. These act as an important fuel source for our gut microbes. Also, because of the break down of phytic acid, it makes it easier to digest. Sourdough also is less likely to cause symptoms like gas, bloating, etc. In fact, people with conditions including irritable bowel syndrome of IBS can often tolerate sourdough better than most other breads. `
Simple Ingredients. Unlike most store-bought breads, which contain a slew of additives and preservatives, sourdough contains 3 simple ingredients: flour, water and salt. That's it.
Sourdough for the win!
Lower Glycemic Index. Sourdough has a glycemic index of 54, while most conventional breads are rated 71. Meaning, sourdough has less impact on your blood sugar levels. This is very important for anyone with diabetes or insulin resistance.
CLICK HERE for a great study if you're interested.
May be easier to digest. Traditional sourdough undergoes a slow fermentation process, resulting in an increase in the absorption of the bread’s vitamins and minerals. The slow fermentation also breaks down the protein (gluten) in the bread, making it easier to digest.
As someone who has struggled with gluten sensitivity, I know this personally. I have ZERO issues with sourdough bread - which is why + how I got started making it in the first place!
So, is sourdough healthy?
I'm no expert, and I'm definitely not a doctor...shockingly, I know, but from personal experience, it has been the only bread that I can enjoy without feeling miserable afterwards. And unlike most store-bought breads, sourdough provides nutrients, including healthy carbs, protein, fiber, iron and vitamins like folic acid. I recommend trying to include sourdough in your diet so you can reap its beautiful benefits. Just be cautious and make sure you are buying real sourdough bread - remember, there should only be 3 simple ingredients (flour, water and salt).
And if you're looking for some great sourdough recipes, check out my eBook by
clicking the photo below.
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