Sourdough bread and regular bread differ in a number of ways, including their taste, texture, and nutritional content. Sourdough bread is made with a fermented dough that is made by combining flour and water and allowing it to ferment over several days with the help of naturally occurring bacteria and yeast. This fermentation process has several potential benefits for glucose metabolism.
Benefits of sourdough over regular bread
• Sourdough bread has a lower glycemic index (GI) than regular bread, which means it causes a slower and lower increase in blood glucose levels after consumption.
• Sourdough bread contains higher levels of acetic acid, which slows the rate of starch digestion, resulting in a slower release of glucose into the bloodstream.
• Sourdough bread has higher levels of lactic acid bacteria than regular bread, which improve glucose metabolism.
• Sourdough bread has a higher fibre content than regular bread. Fibre slows the absorption of glucose in the gut and helps regulate blood sugar levels.
Sourdough bread, unlike regular bread, contains high levels of Lactobacilli, which produce lactic acid and lower the pH of the bread. This makes sourdough bread more acidic, which slows the breakdown of starches into sugars compared to that in regular bread. This results in lower glucose and insulin levels after eating sourdough bread. Thus, sourdough bread is a healthier alternative to regular bread.
