Sourdough

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Health Benefits of Sourdough Bread
Not only does sourdough bread deliver a tangy flavor that’s perfect for toast and sandwiches, but it’s good for you, too! Here are four science-backed benefits of sourdough bread.

1. Is Good for Your Gut
The fermentation process for sourdough bread can lead to an increased number of prebiotic- and probiotic-like properties, which help improve gut health, according to a 2021 review in the journal Microorganisms. Look for sourdough bread made with whole grains, which are higher in fiber than processed grains, giving your bread additional gut-friendly benefits.

2. Can Lead to Better Digestion
Even though sourdough bread is not gluten-free, a 2021 review in the journal Foods found that sourdough consumption might help improve the digestion of gluten. The fermentation process for sourdough alters the enzymes in the wheat and might potentially help counteract adverse reactions to gluten. While it’s too soon to recommend sourdough bread to people with celiac disease (who cannot tolerate gluten), people who feel sensitive to gluten may want to talk to their health care provider or a registered dietitian to see if they might be able to enjoy sourdough bread without the adverse effects.

3. Promotes Healthy Aging
Whole grains and bread, like sourdough bread, are a staple of the Mediterranean diet. Some research has pointed out it could also be a crucial food to help promote healthy aging. A 2019 review in the journal Nutrients found that fermented grain-based products, like sourdough, have antioxidant, anti-hypertensive, anti-diabetic and FODMAP-reducing qualities.

4. Can Help Keep Blood Sugars in a Healthy Range
Eating carbohydrates naturally causes our blood glucose to rise as we digest them, but rapid spikes and drops in blood glucose can increase the risk for chronic illnesses, like diabetes. We get those big spikes from eating simple carbohydrates, like sugar and refined grains, especially when they’re not paired with protein and fat (two nutrients that slow down digestion).

How foods affect your blood glucose is quantified by glycemic index and glycemic load. Glycemic index refers to how much your blood glucose rises two hours after consuming a food, whereas glycemic load indicates how quickly the blood glucose spike occurs. Sourdough bread has a lower glycemic index and glycemic load than white bread and whole-wheat bread that is not fermented. Whole-wheat sourdough is higher in fiber, which additionally lowers the strain it puts on your blood glucose.

The Bottom Line
Sourdough has made a comeback—and for good reason. It provides nutrients, including healthy carbs, protein, fiber, iron and vitamins like folic acid. It may help improve digestion, lower chronic disease risk and even promote healthy aging. Whether you buy it from a local bakery or make some yourself, including sourdough bread in your diet will allow you to reap its flavorful benefits.