- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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:
- A study published in the journal Plos One found that sourdough bread was more easily digested than white bread in people with gluten intolerance.
- A study published in the journal Nutrients found that sourdough bread had a lower GI than white bread and wheat bread.
- A study published in the journal Frontiers in Microbiology found that sourdough bread acted as a prebiotic and increased the abundance of beneficial bacteria in the gut.
- A study published in the journal Food Chemistry found that sourdough fermentation increased the availability of iron, magnesium, and zinc in bread.
- A study published in the journal Antioxidants found that sourdough bread contained antioxidants that could help to protect cells from damage.
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.