Est. 2024
Kate Bakes Bakery
Benefits of Sourdough
Sourdough has dozens of benefits, we've just listed a few so you can see just how healthy this bread can be!
Improved Digestive Health
According to studies sourdough has been found to act as a prebiotic, meaning that the good bacteria in your intestines are feed by the fiber in the sourdough. These bacteria are very important when it comes to maintaining a stable and healthy digestive system.
Another fun piece of information is that sourdough has been known to be easier for people with a gluten allergy to tolerate!
Safer for Diabetics
Sourdough has a GI of about 54 which compares favorably to white bread which has a GI of around 74. After various clinical trials sourdough was found to produce a measurably lower postprandial (after-meal) blood glucose than commercially fermented breads.
Why sourdough has a lower GI
-The organic acids in sourdough slow the rate of starch digestion in the small intestine by inhibiting the enzyme, alpha-amylase.
-The fermentation of sourdough converts part of the bread's starch into a resistant starch, one that the small intestine can't absorb.
-Sourdough fermentation breaks down phytic, an anti-nutrient in wheat that binds to minerals and helps prevent absorption.
Sourdough Gut Health
Sourdough breads promote a health gut due to the bacteria that grows during the fermentation process. Some of the beneficial compound's products in sourdough fermentation include: Lactic acid, peptides, and short-chain fatty acids. Thers postbiotics are known the support gut and microbiome balance, maintain the intestinal barrier, and can help regulate local inflammation.
There are just a few gut health perks to eating sourdough but there are many more!
Absorption
Sourdough fermentation enhances the bioavailability of minerals such as magnesium, iron, and zinc by reducing phytic acid, an antinutrient found in grains. This allows your body to absorb more nutrients from the bread.
Kate Bakes Establishment
From a young age, I have always loved to bake. At age 17, I started my business focusing on desserts. Later, I found my passion in Sourdough and started expanding that aspect of the business. My family, friends, and community have been so supportive and have allowed me to build this business from the ground up.
