If You’re Going To Choose One Bread, Make It Sourdough

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Sourdough bread could be your hero. A lot of people look toward commercially produced whole wheat bread as the healthy option, when in reality that’s about worst thing someone with a wheat intolerance can eat. Whole wheat bread that you find in grocery stores usually contains enriched flour, where the nutrients have been stripped through processing. You might experience a sugar spike from whole wheat and then a crash without any nutritional benefits.

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Is sourdough bread healthier and easier to digest than other bread? In recent years, gluten-free and paleo diets have grown in popularity and bread has developed a little bit of an unhealthy reputation. The generalization that all breads are created using the same processed ingredients isn’t always true. Using a sourdough starter — a starter refers to the process of combing flour and water and then letting it sit for several days so the yeast turns into a bakeable form — could cancel out the unfavorable effects of wheat and other grains.

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This all sounds a little complex, but it’s really not.

The reason people may experience bloating and problems with indigestion is because there is phytic acid present in all seeds and phytic acid is indigestible by humans.

Sourdough bread is made by fermentation.  Flour and water are mixed to make the starter and then the healthy bacteria and yeast colonize. The difference with sourdough bacteria is that it pre-digests the flour for us and releases essential nutrients and minerals so that our bodies can use them for our wellbeing. The process of sourdough fermentation must be slow with no commercial yeast in order to give us maximum health benefits. This process usually takes no less than 12 hours at room temperature. Real sourdough is better for you and you can actually taste the difference.

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A study on sourdough fermentation says that “if the acidity of the sourdough dips to pH 5.5, 70% of the phytate is reduced, availing minerals for assimilation, including phosphorus in the phytic acid. Studies show that the level of phytates has a direct impact on the amounts of magnesium, iron, and zinc.” These compounds can also help the body to digest protein properly. When proteins aren’t broken down properly, they can irritate the gut wall, which leads to inflammation and ‘leaky gut syndrome.’”

There are also lasting benefits of eating sourdough bread. When sourdough is raw, it’s full of the good bacteria, which might still remain present in the bread even after it’s baked. Isn’t it great when something we eat in our everyday lives turns out to be good for us? Research shows that you’ll feel fuller longer after eating sourdough bread in comparison to other bread.

So have a hearty piece of toasted sourdough with some almond butter, your body might even thank you.