5 Health Benefits of Sourdough
With its crispy crust, airy crumb and tangy flavor, sourdough baking is gaining popularity— and for good reason. Not only is it satisfying to bake these beautiful loaves, but they also come with health benefits compared to modern day bread that is purchased off the shelf. And they taste SO much better.
Health Benefits of Sourdough
Sourdough is easier to digest.
The fermentation process of sourdough breaks down the complex carbs and gluten proteins, allowing for better digestion. Because the gluten has already begun to breakdown, some people are able to tolerate sourdough bread more easily than regular bread.
2. Sourdough aids in balancing blood sugar.
Sourdough does not elevate your blood sugar levels as quickly as bread made with yeast. The process of fermentation also creates organic acids that slow down the body’s absorption of carbohydrates which results in less insulin spikes.
3. Sourdough allows for better nutrient absorption.
Because fermentation breaks down the complex carbs, proteins and phytates, the essential vitamins/minerals such as zinc, vitamin B, iron and antioxidants are left to be easily absorbed by the body.
4. Sourdough supports gut health.
Fermentation also creates healthy bacteria and probiotics. These support a healthy microbiome in your gut and help with digestion as well as boost the immune system. Organic acids that prevent the growth of harmful bacteria in your gut, are also created during fermentation.
5. Sourdough reduces food sensitivity.
Sourdough goes through a “predigestion” phase during fermentation. During this phase, the gluten is broken down. This can reduce the adverse reactions for those who have gluten or wheat sensitivities.
Now you are familiar with some of the health benefits that sourdough bread has. If you are ready to jump into baking sourdough yourself, check out my Simple Sourdough guide that I created with a beginner in mind!