This ancient style of making bread may help keep your blood sugar on an even keel. A watershed study in the British Journal of Nutrition discovered that eating sourdough bread causes a smaller rise in blood glucose levels than whole-wheat bread. The fermentation produced by sourdough bacterial culture seems to alter the structure of the starch to slow its digestion. A smaller spike in blood sugar can result in more sustained energy levels and less diabetes risk. Bacterial fermentation also decreases the amount of gluten present, making sourdough bread easier to digest for some. For a larger dose of essential nutrients, look for whole-grain sourdough breads at artisan bakeries.
The bread & butter: Watch out for imposters called “sour breads” just because of the use of a sour flavoring agent like vinegar. These don’t have the proven benefits of (good) bacteria-driven sourdough.