I’ve been making sourdough for about 2 months now and I LOVE it. I love the process, I love the taste, and most of all I like believing it’s healthy to eat but lately I have been wondering is it REALLY healthy or just healthier than other kinds of bread, because how could something that tastes this good really be healthy?
About a year ago I decided that I would try and go off of bread because I thought it was causing a lot of stomach aches I had been having and while I did feel a lot better not eating bread…I love to eat bread. At the time I was still eating store bought sourdough every once in a while because it wouldn’t hurt my stomach nearly as much. My Aunt had started making sourdough and sometimes she would bring us some. I LOVED it but I didn’t think I could learn how to make it because it sounded like a lot of work, time, and effort. However, when she asked me what I wanted for Christmas this past year I said “Can you just teach me how to make sourdough?” She loved that idea and so it began. For Christmas she got me all the necessary tools such as an electronic scale, bench scraper, bread scorer…, etc. Then in April we finally found time for her to teach me how to make it and while it is quite a process and a little bit of work, plus lots to remember…I still love doing it!
Gut health:
So, gut health, is sourdough good for your gut? I did a little research and sourdough seems to be the most “gut friendly” option when it comes to bread. Some of the plant and fibre compounds become bio- available and act as an important source of fuel for gut microbes.
Blood Sugar Management:
Due to the higher fibre content and fermentation process sourdough could become a useful option for those with blood sugar management issues. This is because sourdough tends to have less of an impact on blood sugar levels.
Easier to Digest:
Traditional sourdough bread undergoes a slow fermentation process that enhances the bioavailability of vitamins and minerals in the bread. This natural fermentation also initiates the breakdown of proteins, including gluten, which can make sourdough easier to digest.
More Nutritious:
Studies indicate that fermentation enhances the availability of fiber and minerals by breaking down phytic acid, a natural compound present in grains. This breakdown allows easier access to the nutrients within the grains.
There is so much more to sourdough I feel like I have just scratched the surface but hopefully this is a good start and helpful to anyone who might have also been wondering how beneficial sourdough really is. Have you started your sourdough journey yet or are you looking to? We would love to hear from you! Feel free to email us with any questions or comment below on this post!
– Jess
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