Top 10 Reasons to Eat Sourdough Bread
Sourdough improves the texture and palatability of whole-grain and fiber-rich products. Each starter imparts its own unique flavor to the bread, based on the wild yeast and bacteria that inhabit the starter.
Sourdough preparation is more lengthy, and this longer prep time results in the protein gluten being broken down into amino acids. This translates to easier digestion, sometimes even for those who experience sensitivity to gluten!
Sourdough bread contains the bacteria Lactobacillus in a higher proportion to yeast than do other breads. More lactobacillus means higher production of lactic acid, which means less of the potentially dangerous phytic acid. And what does that mean? More minerals available (particularly k, p, Mg, Zn) and easier digestion!
Acetic acid, which inhibits the growth of mold, is produced in the making of sourdough. So, sourdough naturally preserves itself. Pretty neat considering the toxic preservatives thrown into the food supply today.
Bread is often avoided by those affected by weight-gain and metabolic syndrome-rightly, perhaps, in the case of industrial white loaves with a higher glycemic index (GI). But sourdough LAB produces acetic, propionic and lactic acid (organic acids) that, under the heat of baking, cause interactions that reduce starch availability, lowering postprandial glycemic responses.
Sourdough bread made with wild yeast, bacteria, and whole grain is the oldest and most original form of leavened bread. It truly is an ancient art that is crafted in harmony with nature. It's only natural that we eat it as opposed to other breads.
Good fuel! Made from wheat, sourdough bread fuels the production of good bacteria in your gut – much like the inulin and oligosaccharides found in onions, leeks, bananas, garlic, asparagus, and so on.
Everyone talks about sourdough, but not everyone knows what exactly it means: To this day, making sourdough bread remains popular in Mediterranean and Middle Eastern countries, as well as in the San Francisco Bay region of the US. Some store-bought sourdough breads are not made using the traditional sourdough method, thereby reducing their health benefits. Check the ingredient lists when buying!
Sourdough bread is less likely to spike your blood sugar levels, which makes it an option for those monitoring their blood sugar.
Prebiotics are a type of indigestible fiber that keep your gut healthy by feeding the good bacteria, called probiotics, that live there. The presence of prebiotics in sourdough is thought to make it easier to digest than many other breads and the presence of probiotic cultures have shown to increase vitamin and mineral absorption. The probiotics themselves don’t survive the baking process, but the lactic acid bacteria produced during fermentation remains and provides the benefits. The presence of lactic acid bacteria in sourdough has shown to also contain antioxidant benefits, safeguarding your body against illness.
The best part – You can make it yourself. Baking bread from scratch is one of the most mysterious and fascinating things to do. So get ready, it’s going to be fun!
