Because the gut produces most of the body's serotonin, gut-friendly foods (including fermented foods like kimchi, Greek yogurt, and sourdough) have been linked to boosting your mood and even combating symptoms of depression and anxiety.
The lactic acid in sourdough bread also boosts orexin levels in the brain. This helps you regulate wakefulness and your appetite.
3. May reduce the risk of heart disease. Typically, diets high in fibre are associated with a lower risk of heart disease. Sourdough appears to offer additional benefits thanks to the fermentation process; these benefits appear enhanced when wholegrain rye flour is used.
Sourdough bread's benefits range from reducing the risk of heart disorders to promoting nutrient absorption. It has a low glycemic index and is a good bread option for those watching their after-meal blood sugar spikes. However, overindulging in it may lead to gas and bloating due to its fermented nature.
Scientists, nutritionists, and health experts all agree that naturally-fermented sourdough bread is healthier than 'regular' white or whole wheat bread – for a multitude of reasons! Sourdough is more nutritious, easier to digest, and has a lower glycemic index. Sourdough also contains less gluten than other bread.
Many of the plant compounds present in sourdough bread have antioxidant and anti-inflammatory properties, which can benefit health.
Yes, sourdough contains the gut-friendly lactobacillus bacteria, but the high heat of baking destroys these probiotics. So, unless you'd like to eat the raw dough, sourdough is not a probiotic food. However, it does have some digestive benefits.
How much sourdough bread is a healthy amount to consume in a day? It is currently recommended to consume 6 servings of grains per day. One sourdough slice of bread is equal to one serving.
Sourdough bread may be good for cholesterol in some people. In one study, participants saw a reduction in serum cholesterol from sourdough bread, while others did not see meaningful effects.
Some lactic acid bacteria (LAB) strains that are part of the sourdough starter are considered as probiotics which have great potential for improving gastrointestinal health.
Because the gut produces most of the body's serotonin, gut-friendly foods (including fermented foods like kimchi, Greek yogurt, and sourdough) have been linked to boosting your mood and even combating symptoms of depression and anxiety.
Whole grain products consist of whole grains, such as brown rice, whole-wheat pasta or bread, corn, quinoa, and oats. Whole grain products are high in B vitamins. Also, cereals are rich in carbohydrates, an energy source for the brain.
The probiotics in sourdough don't survive the heat from baking. But during fermentation, the good lactic acid bacteria produced do survive and provide antioxidant benefits, safeguarding your body against illness.
Traditional, empirical and in vitro scientific results all agree that sourdough and, more in general, the long-time fermentation processes are associated with an improved bread digestibility.
Sourdough is easier on the stomach than other kinds of bread due to its prebiotics, making it easier to digest. Additionally, sourdough contains probiotics that are created during its fermentation process: Yes, there's a science to sourdough starter.
Sourdough, a fermented bread, can be moderately high in histamine and other amines like tyramine.
Histamine in sourdough can cause digestive issues in some, but the fermentation process breaks down phytic acid and makes it easier to digest for most people. Severe acid reflux sufferers may not tolerate sourdough due to the lactic acid in the bread. If you can eat sourdough bread, that's great!
Whole grains:Oatmeal, brown rice, whole-wheat bread, and other unrefined grains tend to be high in fiber, and fiber also may help with inflammation.
The Healthier Choice: Multigrain
Both loaves have about 80 calories, negligible fat, and 3 grams of protein per slice, but the multigrain delivers about two times more fiber than the sourdough. Make it into a sandwich and you've nabbed about a quarter of your recommended daily fiber intake.
As long as they're made with whole grains and have limited or no added sugar, both rye bread and sourdough bread are healthy bread options. Sourdough bread may be even healthier than regular bread because the fermentation makes certain vitamins and minerals easier for our bodies to absorb.
Lower glycemic index: Sourdough bread has a lower glycemic index (54) than commercial bread (71). That means sourdough bread does not raise blood sugar levels as rapidly as refined white bread.
Although yeast fermentation minimizes the unfavorable effects of phytic acid, sourdough bread is a better source of available minerals, especially magnesium, iron, and zinc.