sourdough is good for you


celia's picture
celia 2008 July 17

Tony, I think that's in keeping with the findings of the GI people at Sydney Uni as well.  Thank you for the link!
PaddyL 2008 July 18
I sent that article to my brother, also a diabetic, and he's ordered two loaves of sourdough bread from me, next time he's passing through Montreal.
Panevino 2008 July 18
Paddy, will your brother be able to monitor his reaction to your sourdough bread?  Will he feel the metabolic difference?

PaddyL 2008 July 19
I'm diabetic as well, and one of the reasons I started making sourdough was that I was getting tired of making just ww bread for myself.  I love white bread.  I've been eating white sourdough bread for weeks now and my blood sugar has stayed in the normal range, not heading skywards as it does when I eat just white bread of the non-sourdough kind.  The last time my brother was in Montreal, I gave him a loaf of the sourdough white from the freezer, it was thawed by the time he got home, and he really loved it, asking if I could make it ww next time.  Of course, says I, and proceeded to do just that, ran out of freezer space and started giving loaves away.  Then along comes the article about SD white bread being good for us, and now my brother keeps changing his order to all white to "one of each" to "whatever is in the freezer".  I think he'll get the latter.
TeckPoh's picture
TeckPoh 2008 July 19

According to the article, tests were made "using white, whole wheat, whole wheat with barley and sourdough white breads...". The result which was highlighted was between wholewheat vs sourdough white. I wish there was a test between wholewheat vs sourdough wholewheat for a more meaningful study. After all, some of us have moved towards wholewheat and other fibre-rich options for their regulating properties among others, and would be loath to consider a more 'white' diet. Just my 2 sen.  
sustainthebaker 2010 December 25


I have beed studying fermentation for some time now. Grains contain phytic acid. This acid inhibits our stomachs absortion of many nutrients. And fermentation, most often through the use of lactic acid (one of the souring acids in sourdough), breaks down phytic acid, making nutrients more readily available. Lactic acid is one of two acids in sourdough that offers the tangy flavor, the other is acetic acid.

If you are still with me, I would say that a whole wheat sourdough, or other grain, rye, oats, etc., would be more heathful than a straight white flour starter. I think the key to this article's findings are the acids present in fermentation. And the fermentation itself. Most foods benefit nutritionally from fermentation. Cabbage, sauerkraut. Milk, yogurt. Vitamin C levels increase immensely in cabbage when you ferment, and the lactose sugars in milk become more readily digestible when fermented. Coincidently, one of the primary acids used in both sauerkraut and yogurt is, lactic acid.



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