It’s easy to digest The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach.. That means there is way less work to be done, making it much easier on your gut.
Better for Gluten sensitivity The longer prep time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it. The extensive soaking, rinsing and other preparation steps means that it is easier to eat and digest, especially if you have mild sensitivities to gluten.
Lower Glycemic index Compared to many other types of bread, sourdough is fermented in a way that depletes bad starches within it. This means that it won’t cause your blood sugar to rise so drastically upon eating it.
More good acid Lactobacillusis is a kind of bacteria found in sourdough bread more so than other types of bread and it results in higher levels of lactic acid. This is important because it means there is less room for phytic acid, which can be potentially dangerous. Larger quantities of lactic acid also result in easier digestion and accessibility to more minerals.
Provides healthy bacteria Sourdough bread is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.
Less Yeast Healthy bacteria in sourdough bread works to reduce yeast populations so the likelihood of infection and/or overgrowth is substantially lower.
Natural origin Sourdough bread made with whole floor, wild yeast and bacteria comes from a very “natural” origin. It is the oldest form of leavened bread, we have been eating it as part of a natural diet for a long long time.
Few Preservatives Sourdough bread contains acetic acid, which naturally prevents the growth of mold. It naturally preserves itself, meaning that toxic preservatives are not required to make it last. So it won’t go bad and you can opt out of the hazardous build-up of preservatives in the food supply chain.
Good fuel Made from wheat, sourdough break fuels the production of good bacteria in our gut – much like the inulin and oligosaccharides found in onions, leeks, bananas, garlic, asparagus and so on.
It’s Nutritious 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, magnesium, calcium, B1, B6, B12, folate, zinc, potassium, thiamin, niacin, riboflavin, selenium, manganese, prosperous and vitamin E. What a great selection! Compared to other breads, sourdough maintains many of the original nutrients that are processed out of other breads.
Taste Sourdough bread tastes great on top of being a healthy alternative.