Sourdough bread has become a popular favorite, and many people choose it over regular bread. But what does it actually mean for the body to eat it every day?
Here are some of the most important points highlighted by nutrition experts.
Key nutrients
Sourdough bread is typically made from wheat flour and therefore contains carbohydrates that provide energy.
In addition, the bread contributes B vitamins such as folate, riboflavin, and thiamine, as well as minerals like selenium and manganese.
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Iron and zinc
Wheat often contains the minerals iron and zinc. Together with other nutrients, they can help support energy metabolism, the immune system, and bone health.
Whole grains provide more benefits
If the sourdough bread is made with whole-grain flour, it also contains protein and essential fatty acids.
At the same time, the fiber content increases, which can be beneficial for the body.
Fiber, protein, and fat
The combination of fiber, protein, and fat can contribute to healthy tissues and more stable blood sugar regulation.
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These three nutrients are also important for the gut, heart, immune system, and brain.
Increasing the nutrient content
If the bread contains ingredients such as nuts, seeds, herbs, or spices, it can provide even more macro- and micronutrients per slice.
Fermentation makes sourdough bread special
What particularly distinguishes sourdough bread from other types of bread is the fermentation process.
Natural yeasts and bacteria in the sourdough break down some of the nutrients in the dough during the rising process.
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Easier to digest
During fermentation, some of the wheat proteins, including gluten, may be partially broken down. This can make the bread easier for some people to digest.
Minerals
Fermentation may also make minerals such as iron, zinc, and magnesium more available to the body, according to a study published in Grain & Oil Science and Technology.
This happens in part because the compound phytic acid is broken down.
Stable blood sugar
The fermentation process may also contribute to a lower rise in blood sugar compared with some other types of bread, according to a study published in Critical Reviews in Food Science and Nutrition.
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Stable energy
If sourdough bread is eaten in appropriate amounts, it can help meet the body’s need for energy and nutrients.
At the same time, it may contribute to more regular digestion.
Large amounts can lead to weight gain
Like other carbohydrate-rich foods, excessive amounts can lead to a higher calorie intake.
Over time, this may contribute to weight gain if it exceeds the body’s energy needs.
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Portion size plays an important role
Experts point out that moderate portions can provide stable energy, fiber, and minerals.
Very large portions, on the other hand, may make it harder to control blood sugar and reduce the intake of other fiber-rich foods.
Sodium content can add up
A slice of sourdough bread can contain between 100 and 300 milligrams of sodium.
If bread is eaten every day, the amount can quickly add up, which is particularly important for people with high blood pressure to be aware of.
Some people should avoid sourdough bread
People with celiac disease or wheat allergies should completely avoid traditional sourdough bread made from wheat flour, as it can trigger strong immune reactions.
Sources: Real Simple, Grain & Oil Science and Technology, and Critical Reviews in Food Science and Nutrition.