THE HEALTH BENEFITS OF SOURDOUGH

Why should we always choose a sourdough loaf of bread rather than any other?

1. Sourdough often has a lower glycemic index than that of other breads. That means it doesn’t spike blood sugar as dramatically.

2. Sourdough bread contains the bacteria Lactobacillus in a higher proportion to yeast than do other breads. That means more mineral availability and easier digestion!

3. Sourdough preparation is more lengthy and this longer preparation time results in the protein gluten being broken down into amino acids. Again, this translates to easier and more pleasant digestion, sometimes even for those who are sensitive to gluten.

4. The integrity of sourdough is so complex that it contains a host of goodness in terms of nutrients. In sourdough, you can find vitamins B1-B6, B12, folate, thiamin, niacin, riboflavin, vitamin E, selenium, iron, manganese, calcium, magnesium, phosphorus, zinc and potassium–in addition to uniquely balanced proteins and fatty acids. This is in contrast to most commercially produced breads, which maintain only a fraction of their original nutrient content after all the processing they undergo.

To be honest, I had no idea about most of them!!

Try sourdough bread today & see and feel the difference!

Jana