Discover how sourdough bread influences blood sugar levels and promotes gut health, benefiting your overall well-being with every bite!
Exploring the Benefits of Sourdough for Glycemic Control and Digestive Wellness
Sourdough bread has garnered attention for its unique fermentation process and potential health benefits. Unlike traditional bread, sourdough undergoes a natural fermentation that not only enhances the flavor but may also reduce gluten content. With gluten levels significantly lower in sourdough—around 200 PPM compared to 124,000 PPM in normal bread—it may be a suitable option for those with mild gluten sensitivities, although it is not entirely gluten-free. Understanding the distinction in gluten content is crucial for individuals managing dietary restrictions.
Moreover, sourdough bread is often praised for its positive effects on gut health and blood sugar levels. The fermentation process can increase the presence of prebiotics and probiotics, which are beneficial for digestive health. Studies suggest that the glycemic load of sourdough bread is lower than that of regular bread, making it a better choice for maintaining balanced blood sugar levels. However, it is essential to note that while sourdough can be a part of a healthy lifestyle, it may not be suitable for everyone, particularly those with specific health issues related to gluten or carbohydrate intake.
Unlocking the Secrets of Sourdough: A Delicious Pathway to Balanced Blood Sugar and a Happy Gut!
In this video I’m going to talk to you about the truth about sourdough bread and answer the question is it healthy or not and is it something that I should consume on a regular basis or not so to start I will tell you sourdough bread uh you know ancient cultures have used this a lot of different cultures have done it and what it is is a fermented bread so.
You take bread you take a fermentation starter which is basically probiotics or good bacteria they break down a lot of the compounds in the bread they produce something called postbiotics and a lactic acid based postbiotic and so it has a sour flavor to it and that’s why it’s called sour dough so it’s got bread it’s also got.
All the fermentation byproducts to it and a lot of people out there are making their own sourdough bread they’re purchasing sourdough bread they’re hearing about the benefits of sourdough bread and I think all of us have enjoyed bread at some point and the idea of enjoying kind of a homemade fermented bread sounds really delicious and sounds.
Like something that we would really really thoroughly enjoy so let’s ask this question is it healthy what you know what’s going on with this process is it getting rid of the gluten because a lot of people ask is sourdough bread glutenfree well let’s look at that so your typical bread that’s out there whole wheat bread or you know any sort.
Of bread usually is somewhere around 100 to 200,000 parts per million they say the average is about 100 124,000 parts per million of gluten in a typical serving of bread with sour dough because it’s fermented you reduce a lot of that gluten in fact a significant amount reduces it down to roughly about 200 parts per million so that’s a huge.
Reduction 124,000 to 200 that’s huge now to be glutenfree the FDA says it needs to have less than 20 parts per million so still a 10 time reduction from where the sourdough bread is the gluten-free certification organization which is really looking after people that have severe allergies to gluten like Sil.
People with Celiac that have very severe allergies to gluten very severe sensitivities they want it less than 10 parts per million so is sourdough bread your typical traditional sourdough bread is that gluten-free no it is not is it significantly reduced gluten content absolutely it is now you can find gluten-free options out there so it’s.
Like a glutenfree uh sourdough starter you can find that but often times they’re made out of rice or corn um which a lot of people that have gluten sensitivities also have sensitivities to corn and and rice and some of these other other grains that are used to produce it buckwheat sometimes uh you know.
Sometimes people do well with buckwheat so you have to look at what else they’re using in the certified gluten-free sourdough breed starter and see if your body is able to tolerate that so it’s not gluten-free but it is significantly reduced and why is that important when you take a pretty large Bolis of gluten into your system gluten stimulates a.
Protein called zulin in your intestines and zulin goes up zulin creates more permeability so it loosens the tight junctions in your gut and creates intestin permeability where large proteins bacteria bacterial end products things like lipopolysaccharides can now easily get into the bloodstream and that can drive up inflammation in the body so.
We we want to avoid large consumptions of gluten so souro bread being a much lower consumption is a lot better for us than your typical bread that’s out there now what does sourdough bread have in it well it’s got probiotics we mentioned that you know the the fermentation starter has good bacteria the good bacteria go.
In they’re eating the bread they’re taking the fiber from the bread and different different carbohydrates and they’re producing something called postbiotics so they consume it then they release you know basically they’re they’re in a sense pooping out uh B vitamins there’s higher amounts of B vitamins in sourdough bread than your.
Traditional bread and postbiotics for example apple cider vinegar we hear about all the great results from apple cider vinegar I’m huge on that acetic acid that’s in the apple cider vinegar is a postbiotic and it helps reduce inflammation stabilize your blood sugar well there’s also great postbiotics that are in sourdough bread as well that help.
With blood sugar uh stabilization so it helps to stabilize blood sugar it also helps to improve digestive function so it helps stimulate stomach acid bile pancreatic enzyme function so you’re able to digest your meal more effectively when you consume something like this um on top of that uh it also is very good for helping to balance.
Cholesterol triglyceride levels um improve insulin sensitivity so there a lot of good benefits from these postbiotics you also have fiber in there that can help support your gut microbiome as well and then it’s lower glycemic impact so it doesn’t spike your blood sugar in the same way that your typical bread does so when you consume.
Bread or really any sort of grain you have to consider the glycemic index how quickly your blood sugar will raise and then how long your blood sugar will stay elevated we call that glycemic load so your typical bread has a high glycemic index and a high glycemic load so it’s very bad for our blood sugar very bad for insulin sensitivity whereas.
Souro bread much lower uh glycemic index and much lower glycemic load Therefore your body produces less insulin in order to metabolize it so that’s healthy that’s good that’s a positive thing so sourdough bread definitely a lot better than traditional bread now here’s the thing if you’re out there and you’re dealing with a lot of gut dysfunction if.
You’re dealing with autoimmune conditions if you’ve got chronic inflammatory disease processes in your body then the gluten containing compounds in them in the sourdough bread as well as the overall carbohydrate load because there’s really not much protein in sourdough bread there it’s mostly just carbohydrates that you’re consuming.
Starchy carbohydrates may not be beneficial for you okay in fact for some people with autoimmunity I would recommend a diet that is as little as possible gluten as possible so I wouldn’t recommend sourdough bread now if you’re out there and you’re healthy so you’re living a healthy lifestyle you’ve you don’t have.
Chronic inflammation that you’re noticing you don’t have pain you feel great on a regular basis great energy then I do think that consuming some sourdough bread can be a positive element something if it’s something you enjoy then I would say it’s it’s a positive thing that you can be doing and it’s not you know causing a lot of.
Unwanted health problems so I think that it certainly can be a component of a healthy lifestyle but I recommend for for people with severe autoimmunity celiac disease severe gluten sensitivities definitely want to avoid sourdough bread at least until you get your body healthy and more resilient more resilient to stress in general.
People that are already Healthy Living a healthy lifestyle taking good care of themselves you can consume some sourdough bread consume it in moderation and enjoy it and continue to follow your healthy lifestyle so that’s really the truth about sourdough bread it definitely can be something that you can use on a healthy lifestyle and a healthy.
Diet but again if you’re dealing with chronic inflammatory conditions I recommend a grainfree diet so that includes even healthier grains like sourdough bread so you would want to go on a grainfree diet and remove as much of the common food sensitivities and food triggers that drive up inflammation in the system as possible so hopefully.
You guys got a lot out of this video send it to anybody that you know and care about send it to people out there that are enjoying sourdough bread so they could really understand the truth thank you for joining us be blessed
