Sourdough May Be Better for Blood Sugar Control
Researchers believe that sourdough fermentation may modify the structure of carb molecules. This reduces the bread's glycemic index (GI) and slows down the speed at which sugars enter the bloodstream. The GI is a measure of how a food affects blood sugar. Foods with a lower GI are less likely to produce a spike in blood sugar levels.
Sourdough improves your ability to absorb minerals
For starters, whole grain breads contain minerals, including potassium, iron, phosphate, magnesium, selenium and zinc. Correctly fermented wheat also unlocks 18 amino acids (proteins), complex carbohydrates (a super efficient source of energy) and B vitamins. Naturally fermented Sourdough reduces phyate levels, dramatically improving your body’s ability to absorb these minerals 24-50% better than commercial baker’s yeast.