Sourdough bread is one of the best carbohydrates out there on the market. Here are 4 reason why!
Easier to digest
Thanks to its prebiotic and probiotic properties sourdough it's easier to digest than regular bread. Plus, the sourdough starter that we use in making a loaf of sourdough bread "pre-digest" the gluten. What does this mean? Sourdough bread is often tolerated by people with gluten-sensitivities!
Blood Sugar Control
Scientist believe that sourdough fermentation slows down the speed at which sugar enters the bloodstream making sourdough bread products a great choice for people with blood sugar control issues.
Sourdough bread contains higher levels of folate and antioxidants than other breads. When we consider that a loaf of bread one buys at the local grocery store contains close to 30 ingredients and sourdough contains 3, we know instinctively that properly made sourdough doesn't contain fillers or any other bad chemicals. This allows for the nutritional ingredients to be available to the human body.
Low Glycemic Index
So look at this!
Whole Wheat Bread contains 74 on the GI index. White bread is 75 on the GI index. SOURDOUGH come in at 54 on the GI index. Everyone should be eating sourdough if they do not have an allergy to gluten. It's just so much more healthy!