5 Surprising Reasons to Make Sourdough Your Only Bread

by DailyHealthPost Editorial

sourdough bread

2. Gluten

Gluten sensitivities have risen dramatically in the past few decades. Celiac disease is this at its extreme, an autoimmune disorder that can contribute to the development of diabetes, rheumatoid arthritis, and liver and thyroid disease.


Gluten is wheat protein; it’s what makes the flour stretchy when cooked. The fermented levain of sourdough breaks down gluten into its amino acids, making the gluten more digestible. [2][3]

3. Lactic Acid

Lactose is the kind of sugar found in milk. Lactobacillus breaks down lactose into lactic acid, which is much easier to digest. The fermentation process increases lactic acid, which in turn breaks down phytic acid–a form of phosphorus that inhibits cells’ absorption of nutrients.

You can then get the most nutrition from the foods you eat. Lactic acid has been shown to support digestion, decommission allergens, and prevent colon cancer.


4. Preservative

Acetic acid (vinegar) is produced in fermentation and acts as a preservative, inhibiting mold growth. It is often added to commercially-made bread but is the natural result of the sourdough culture.[4]

5. Regulates Blood Sugar

The nature of the carbohydrates in bread grains is changed by levain. A study published in the British Journal of Nutrition compared blood sugar levels after eating white, whole wheat, whole wheat barley, and sourdough breads. Researchers found that:

“With the sourdough, the subjects’ blood sugar levels were lower for a similar rise in blood insulin. What was even more interesting was that this positive effect remained during their second meal and lasted even hours after.”[1]

By the way, whole wheat bread (not to be confused with whole grain bread) came in last of the breads tested when it came to blood sugar; levels spiked and remained high for hours after eating.

The flavor of sourdough makes it delectable. You can either buy a kit or make your own starter–it’s easy to do, you just have to remember to keep it up on a regular basis so it doesn’t die. Levain is a living food, which somehow makes it incredibly special.

How to make a sourdough starter