White, brown, whole wheat, millet, and multigrain – there is a whole variety of breads. But what is sourdough bread? If you are thinking of swapping your  bread with a healthier alternative, sourdough bread might be just the pick for you. Just like the name suggests, sourdough bread is a kind of bread that is made by fermenting the dough using wild Lactobacillaceae and yeast. The lactic acid used for the fermentation process imparts a sour taste and enhances its qualities. Wondering if it’s a boon for people with gluten sensitivity? Let’s find out!

Health Shots got in touch with nutritionist Nupuur Patil to understand the benefits of consuming sourdough bread over normal bread.

Is sourdough bread gluten-free?

Sourdough bread is not inherently gluten-free, as it is typically made from wheat flour containing gluten. However, the fermentation process involved in making sourdough can break down some of the gluten proteins, potentially making it easier to digest for some individuals with gluten intolerance and sensitivities, says the expert.

Experts recommend that consumers must always check labels and consult with a healthcare professional if there’s uncertainty about how one’s body may react to sourdough bread.. For example, it Is not suitable for people with celiac disease. So check with your nutritionist before consumption.

What are the health benefits of consuming sourdough bread

Consuming our usual bread does offer a range of benefits, but sourdough has its own uniqueness, making it an ideal choice for people with certain health conditions. Sourdough bread offers several advantages over other breads.

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1. Sourdough is better for mineral absorption

Its fermentation process breaks down phytic acid, aiding in mineral absorption. Additionally, it promotes gut health by fostering a diverse microbiome.

2. Good for the gut

The lactic acid bacteria in sourdough may enhance digestion and strengthen the immune system. Its slower digestion rate can prevent blood sugar spikes, making it suitable for diabetics.

3. Sourdough has a unique flavour and texture

Sourdough bread has a unique flavour and rough texture, making it different from our routine bread. “Sourdough’s unique flavour profile and chewy texture are appealing. Moreover, some find it easier to digest due to reduced gluten content,” says the expert.

4. Rich in vitamins

Sourdough bread tends to have higher levels of certain nutrients such as B vitamins, iron, zinc, and magnesium compared to other breads. Also, the nutrients in it are better absorbed by the body due to its lower phytate levels, making it both digestible and nutritious.

5. Longer shelf life

We all fret about the short shelf-life of other routine breads. Because of that, we are usually in a hurry to make recipes to finish them off due to their shorter shelf life. “Due to its acidic nature and the presence of beneficial bacteria, sourdough bread typically has a longer shelf life compared to commercially produced bread,” says the expert.

6. May aid in weight management

Sourdough bread has certain metabolically active compounds that may increase the feeling of satiety in you. A fuller feeling will naturally help with portion control and weight management.

7. Better for heart health

Sourdough bread has more fiber than the other breads which might help lower blood pressure and curb the risk of hypertension and the risk of heart disease.