BREAD (SOURDOUGH) It’s good for gut health.
The sourdough starter that causes sourdough bread to rise is full of living bacteria. Don’t be alarmed though — it’s all good bacteria! The starter is rich in both prebiotics and probiotics. While the probiotics don’t survive the high heat of the oven when sourdough bread is baked, prebiotics do. The bacteria in our guts feed on these prebiotics and help produce nutrients for our bodies that lead to a healthier digestive system.
It contains more nutrients.
Once again this is thanks to good bacteria and fermentation. When the sourdough starter breaks down the wheat, it also breaks down phytic acid, which is something that’s naturally found in wheat and actually blocks our bodies from absorbing many of its vitamins and minerals. Once degraded, we’re able to absorb good things like potassium, magnesium, zinc, and folate from the bread. For the most nutrients, opt for whole wheat sourdough bread.
It’s easier to digest.
Since the starter used to make sourdough bread is rich in good bacteria, when sourdough bread dough is rising, the bacteria actually works to ferment the flour in the dough and pre-digest it. That means by the time the loaf is baked and we’ve cut ourself a slice, the wheat is easier to digest than conventional bread.
So if you have trouble digesting conventional bread, you might not have a problem eating sourdough bread. This is also an important fact for those with gluten sensitivity. While sourdough bread does indeed still contain gluten and is not appropriate for those who are celiac, the fermentation process does break down some of the gluten proteins and makes it easier to digest than other gluten products.