Sourdough bread contains higher levels of vitamins, minerals, and antioxidants than other breads. It also contains lower levels of phytate and therefore allows your body to absorb the nutrients it contains more easily than those in regular bread.
The Bottom Line. Sourdough has made a comeback—and for good reason. It's packed with nutrients, healthy carbs, protein, fiber and vitamins like folate and iron. It can improve digestion, lower chronic disease risk and even promote healthy aging.
Sourdough bread may have health benefits due to the fermentation process that manufacturers use to make it. Beneficial bacteria and low phytates make sourdough bread easy to digest, and they may also help with weight loss.
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.
Traditional white bread is usually made with sugar, canola oil, and dried, preserved yeast to leaven the dough. Sourdough bread, on the other hand, is typically made with no sweeteners or oils.
The bottom line. Sourdough is a healthier alternative to regular white or whole wheat bread. Although it has comparable nutrients, the lower phytate levels mean it is more digestible and nutritious. The prebiotics also help to keep your gut bacteria happy, and it may be less likely to spike blood sugar levels.
Fiber in Whole Wheat and Whole Grain Bread
Along with vitamins and minerals, the whole grain also contains fiber and fiber plays a critical role in slowing digestion which can prevent overeating and, thus, high fiber bread can be helpful for weight loss.
Sourdough contains a variety of vitamins and nutrients, making it super beneficial to your day-to-day health. Sourdough bread has small to moderate amounts of: iron, manganese, calcium, B1-B6, B12, folate, zinc, potassium, thiamin, niacin, riboflavin, selenium, iron, manganese, magnesium, phosphorus, and vitamin E.
A standard sourdough loaf is made from two simple ingredients, flour and water – or three, if you add salt. So standard sourdough isn't keto, because standard, all-purpose flour is made from grain (usually wheat), meaning it's high-carb . Therefore, anyone following a strict ketogenic diet should avoid it.
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. Power food indeed.
Pros: For many, sourdough is easier to digest and can help regulate blood sugar levels. Cons: Sourdough is a calorie dense bread, meaning it can be hard to maintain your weight. Although white bread is ideal for fairy bread, it is the least healthy option.
As mentioned earlier, sourdough bread will have less calories and carbohydrates than their conventional bread counterparts due to the consumption of starches and sugars at the fermentation stage of making sourdough bread.
Sourdough is one such bread which is recommended due to its anti-inflammatory grains. The bread is created through fermentation making its vitamins easier to digest. Sourdough is also low-glycaemic meaning it won't spike a person's blood sugars and also contains prebiotics which form during the fermenting process.
Is sourdough bread good for cholesterol? 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.
Because, yes, you can overfeed your sourdough. The explanation is quite simple: if you add too much water and flour, you're basically diluting the natural population of yeast and bacteria. This means that your sourdough starter will not rise much and will not be very bubbly.
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.
Sourdough bread contains higher levels of vitamins, minerals, and antioxidants than other breads. It also contains lower levels of phytate and therefore allows your body to absorb the nutrients it contains more easily than those in regular bread.
May be easier to digest
Traditional sourdough undergoes a slow fermentation process, the result of which is an increase in the bioavailability of the bread's vitamins and minerals. This process also starts the breakdown of protein (including gluten), making sourdough easier to digest.
In sourdough, the lactic acid bacteria produce an enzyme called phytase, which effectively 'pre-digests' the phytic acid during the extended fermentation. This partially neutralises the effects of the phytic acid and makes the bread easy for us to digest.
Fortunately, sourdough bread can be good for people who have or are predisposed to diabetes. Research suggests not only is sourdough an ideal part of a balanced diet, but it can also help to manage blood sugar levels and provide other benefits, which is important when dealing with diabetes.
Sourdough Bread
Even though it's made with white flour, sourdough can impact blood sugar less because of the fermentation process. The carb molecules are altered during fermentation, lowering the glycemic index to improve blood sugar and insulin response12.
There is a growing body of evidence suggesting that sourdough can not only be enjoyed as part of a balanced diet, but that it can also help with managing blood sugar levels – crucial when dealing with diabetes – in addition to other health benefits.