The taking of Sourdough bread It is usually associated with benefits beyond taste or the natural fermentation process based on wild yeasts and lactic acid bacteria. The American media Very good health published an analysis that examined How this food affects metabolism after meals and why its effect is not identical to that of other everyday breads.
One of the main differences between sourdough bread and regular white bread is this lower glycemic index. This property reduces the intensity with which blood sugar rises after ingestion.
According to Lauren Panoff, a registered dietitian and public health specialist in Very good healthThe key is natural fermentation. “The resulting organic acids slow down the speed Carbohydrates They are digested and absorbed.”said the expert with more than ten years of experience in scientific dissemination in publication. This mechanism favors a more gradual increase in glucose and insulin after meals.
The article cited a review and meta-analysis that analyzed 18 clinical studies carried out on adults. The work compared sourdough bread with industrially fermented bread and sugary solutions.
The results showed that those who consumed sourdough had a record lower glucose levels increase after 60 and 120 minutes after taking it. “Sourdough bread caused a significantly smaller increase in blood sugar compared to other breads,” Panoff concluded.
The effect was more noticeable when the bread was made from whole wheat flour. The analysis revealed no relevant changes in fasting insulin or consistent improvements in appetite-stimulating hormones.
Making sourdough bread requires a lengthy process that combines flour and water with natural bacteria and yeast. During this time the microorganisms multiply Partially break down starch and glutenwhich changes the structure of the food.
“The fermentation method changes the texture, flavor and nutritional profile of the bread,” Panoff explained Very good health. This transformation helps to understand why this product is usually easier to digest and causes fewer abrupt metabolic reactions.
The article itself made it clear that the quality of the evidence was assessed as low to very low. “This does not mean that sourdough alone controls blood sugar,” the publication warned.
The results suggest so a decrease in postprandial peaks, i.e. those that occur after eatingHowever, they do not replace other determining factors such as diet quality, portion control or individual metabolic profile.
The analysis included specific suggestions for achieving a more stable glycemic response. These are:
According to Panoff, these decisions can help: a more stable glycemic response and consequently a more sustained feeling of energy throughout the day.
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