Benefits of Sourdough

Sourdough is believed to be the oldest type of leavened bread and commonly eaten in ancient times. It is a very nutritious fermented food which contains healthy bacteria.

The long and slow natural fermentation process leads to the bread's unique flavour and health-promoting properties. Unfortunately, it has long been overtaken by commercially prepared breads which are fast and cheap to produce in bulk.

Sourdough bread preparation improves nutrition by:

• pre-digesting starches, making the bread more easily digestible
• lowering insulin response and improving glucose tolerance
• protecting Vitamin B1 from the damage of the heat of baking
• breaking down gluten, which may help those who are gluten-sensitive
• activating phytase to hydrolyze (dissolve) the phytates, thus freeing up minerals such as zinc, iron, magnesium, copper and phosphorus

It is probably one of the best types of bread in terms of health value. You can also try sourdough if your stomach doesn't agree with most other breads.

Find out more from these sources

• Kitchen Stewardship
  http://www.kitchenstewardship.com/2010/03/05/food-for-thought-health-benefits-of-sourdough/
   
• Simple Bites
  http://www.simplebites.net/the-health-benefits-of-sourdough-bread-recipe-whole-grain-sourdough-bread/
   

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