Are There Real Benefits From Eating Sourdough Bread?

Are There Real Benefits From Eating Sourdough Bread?

Sourdough bread is a type of bread that is made using a fermented starter culture made from just flour and water. The fermentation process is caused by lactic acid bacteria (LAB) and wild yeasts found in on the grains we mill, in our environment, and on our hands. Wild, yeast, which we call REAL™ Yeast, and LAB work together in a symbiotic relationship that produced acids and other compounds that give sourdough bread its unique flavor and texture.
At Abigail's Oven we refer to this as REAL™ bread and all of our bread is made with this primary ingredient. This is blended together with  REAL™ Flour, REAL™ Water, and REAL™ Salt to make our uniquely healthy and delicious breads. (And by the way, sourdough bread is all that we make!)
But we don't make it just for is incredible flavor. Here are seven other reasons to eat sourdough bread:
  1. Improved digestibility: Sourdough bread may be easier to digest than other types of bread, especially for people with gluten intolerance. This is because the fermentation process breaks down some of the gluten in the bread.
  2. Lower glycemic index: Sourdough bread has a lower glycemic index (GI) than many other types of bread. This means that it does not cause blood sugar levels to rise as quickly after eating.
  3. Prebiotic effects: Sourdough bread is a natural source of good gut bacteria. While most of the probiotics are killed by the heat of baking, the prebiotics remain. These nutrients feed the good bacteria in your gut, which helps to improve your gut health. A healthy gut microbiome is important for overall health and well-being.
  4. Increased nutrient availability: The fermentation process in sourdough bread can increase the availability of certain nutrients, such as iron, magnesium, and zinc. Commercially baked breads often contain unfermented phytic acid, which inhibits the body's ability to absorb the vitamins and minerals in the flour. Whole grain flour contains the bran and germ, which deliver more enzymes than white bread flour. This enhances the sourdough fermentation process and helps to make the vitamins and minerals in whole grains more bioavailable.
  5. Antioxidant properties: Sourdough bread is a rich source of antioxidants, which can help protect cells from damage. Some studies have shown that antioxidants like the peptides found in sourdough may lower the risk of certain types of cancer, signs of aging, and chronic diseases like rheumatoid arthritis.
  6. Fewer preservatives: Sourdough bread has a longer shelf life than commercial bread because the fermentation process produces acetate in the bread. This is natural preservative that increases the shelf life of the bread.
  7. Less is more: Abigail's Oven Sourdough Breads are made with simple, natural ingredients. The starter is made with purified spring water and whole grain flour. Then, we mix that same flour and water with the starter and Real™ Salt to create the best flavor. Any additional ingredients, such as cocoa, cinnamon/sugar, jalapeño/cheddar, or garlic/rosemary, are organically sourced and of the highest quality.

Here are some specific examples of scholarly research on the health benefits of sourdough bread:

Overall, the scholarly evidence suggests that sourdough bread may be a healthier choice than other types of bread. It is more easily digested, has a lower GI, is a good source of prebiotics, and contains increased levels of certain nutrients and antioxidants.

It is important to note that more research is needed to confirm all of the potential health benefits of sourdough bread. However, the existing evidence is promising and suggests that sourdough bread is a good choice for people who are looking for a healthier bread option.

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