Sourdough breads have certainly earned its hype. Here are some reasons why this bread has become loved by so many. 

Sourdough bread is easier on digestion

       The long fermentation breaks down gluten and complex carbs causing most people who normally feel bloated and blah after eating other breads, to do better with sourdough breads.  Sourdough also lowers phytic acid, which can block mineral absorption. 

Better nutrient absorption

         Fermentation makes minerals like iron, zinc, magnesium, and B vitamins more available. It’s not adding nutrients, it’s unlocking what’s already there. 

Lowers blood sugar spikes

            Sourdough generally has a lower glycemic index than commercial yeast bread. That means steadier energy and fewer crashes. 

May support gut health

        While it's not a probiotic (baking kills bacteria), the fermentation creates prebiotic effects that feed good gut microbes.