Sourdough bread is the leader among other baked goods in the ratings of nutritionists. This is a wonderful source of energy, a product with a low glycemic index. Eating sourdough bread, which has 220-300 kcal calories per 100 grams, can significantly reduce the number of carbohydrates necessary for saturation and help to avoid disruptions in the diet.
Why is bread bad for you?
All the benefits of bread can be nullified if you eat too much of it. This is fraught with obesity, high cholesterol, diabetes and heart & vascular diseases. White bread made from wheat flour is especially dangerous in this regard.
In addition, factory-made bread may contain harmful substances: preservatives, food dyes and emulsifiers.
It is necessary to abandon the product if you have diabetes, obesity, gluten intolerance — celiac disease.
What is sourdough bread?
Sourdough bread is the bread that undergoes a longer fermentation process, as a result of which long molecules of proteins and carbohydrates of flour are partially broken down, and you have the process of “primary digestion”. Therefore, such bread will be better digested.
Another important fact is that during the fermentation process, the sourdough bread is saturated with the protein of lactic acid bacteria and yeast; they are actively multiplying in the dough, and they have more time for this. This is an extremely valuable protein, which is digested by 98% in the human body.
Nutritional benefits of sourdough
Sourdough is useful because it contains live bacteria. They normalize the work of the gastrointestinal tract, which means that they improve well-being and improve the quality of life. If the stomach works “like a clock”, a person feels a surge of strength, has a good mood, healthy skin and a strong immune system.
It is easy to digest
The combination of lactic acid bacteria and yeast in sourdough bread makes it easier to digest.
It has a lower glycemic index
Sourdough bread often has a lower glycemic index than other types of bread. It does not increase blood sugar levels as quickly as other bread, because the sourdough breaks down starches to simple sugars.
Better for gluten-sensitivity
Since the dough matures for a long time, the gluten protein has time to break down to a state that helps the digestive tract to calmly cope with the absorption of gluten without developing allergic reactions and digestive disorders.
More “good acid”
Sourdough bread has a higher concentration of lactobacilli in comparison with industrial yeast bread. Thanks to lactic acid in such bread, there is less potentially dangerous phytic acid, which, as is known, interferes with the absorption of vitamins and minerals (especially calcium, iron, magnesium and zinc).
Provides healthy bacteria
The fermentation process and probiotic organisms in such bread increase the content of beneficial bacteria in your intestinal tract.
Do you want to restrain the growth of bad bacteria in the intestines? The sourdough creates a favorable acidic environment, produces valuable antibacterial agents and absorbs all B vitamins, simultaneously removing “tons” of harmful bacteria.
The natural origin of sourdough bread is due to its preparation from whole flour, wild yeast and bacteria. Historically, in everyday life, sourdough was prepared from the remains of dough and was the main component that helped the dough to rise. This method was used from the time of Ancient Egypt until the end of the XIX century.
The weak content of acetic acid in the sourdough is a kind of natural preservative that gives the bread it unique taste. Moreover, this bread does not spoil for a long time.
Very often, sourdough bread is baked from wheat. The oligosaccharides and carbohydrate inulin that it contains are excellent sources of fuel for the beneficial bacteria of your intestines.
Long-fermented bread contains a balanced combination of fiber, fatty acids, minerals, proteins and a countless number of other nutrients that your body needs.
Sourdough bread is full of proteins and other nutrients, such as vitamins B1-B6, B12, E, folates, thiamine, niacin, riboflavin, iron, selenium, calcium, manganese, magnesium, phosphorus, potassium and zinc.
Is sourdough bread good for weight loss?
Many nutritionists consider that sourdough bread can help to lose weight.
Is sourdough bread gluten-free?
No, sourdough bread is not gluten-free. But it has a lower glycemic index than other types of bread.
Is sourdough healthier than normal bread?
Of course, sourdough bread is healthier than normal bread.
What is the healthiest bread you can eat?
The healthiest bread is rye-bread. It is low-calorie (165 kcal) and contains three times more fiber than wheat. It is better absorbed by the body and has a beneficial effect on the process of accelerating metabolism and acquiring the most valuable trace elements.