Is sourdough bread really actually healthy?

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Bread is not empty calories it is a great source of fiber (whole grain breads) and often is fortified with nutrients (in america) that are lacking in the majority of peoples diets. Whole grains found in whole wheat bread is beneficial for heart health and blood vessels. Additionally fiber has soooo many important roles.

The buzz with sourdough is that it’s fermented so the health aspect of it is the bacteria that are made during fermentation!! Hope this helps don’t let people demonize bread there’s room for all foods and bread can be apart of a healthy diet.

Answer

Key points:

1. Bread is not unhealthy—whether whole wheat, sourdough or white. Have your bread and pair it with other items! Or not! I’ll toast up some sourdough by itself most days!
2. As a fermented food item it does possess some interesting properties of fermented foods. Include it as a part of your week—vary it up with other breads.
3. You are not guilty for enjoying any food. Food is meant to be enjoyed.

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Sourdough is good, the cultures in the starter help pre-digest the bread, similar to yogurt, some cheeses, etc.But many sourdough breads are not actually made this way, make sure the ingredients mention sourdough starter. The fewer other ingredients the better.

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I was just at a sourdough festival and listened to a lecture on the bacteria and grain. I’m pretty convinced it is. It was also the main bread anyone ate until 150 years ago when yeast was invented. Also if you can stand 50/50 whole grain flour it’s even better because of the fiber and nutrients from the whole grain. I ate some and it wasn’t for me. I did get starter and may try 10% whole grain and go from there. About to pop my first loaf in the oven this evening.

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Rustic breads (of which sourdough is considered one) are great as a health food.

I forget where I sourced it from but I remember reading a list that rated breads in terms of their healthyness as:

1. Rustic breads. Sourdough, whole grains/sprouted whole grains, ancient flatbreads, rustic rye. Basically the most common types of bread from the pre-1900 era. If possible you should also get these breads from a bakery that bakes it themselves so you can ask about the ingredients and cooking processes if neccessary.

2. Modern whole wheat bread. The next best thing, has good nutritional value but is still quite processed, GI index can be deceptively high and some can contain a lot of sugar.

3. Modern white bread. Should always be the last resort if not avoided and only consumed rarely. Often has next to 0 nutritional value and can be more sugar than bread.

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> that say it’s just as healthy if not better than whole wheat bread.

Are we talking about sugar laden generic store bought bread or homemade/good store bought bread?

Nutritionally whole wheat will beat sourdough ceteris paribus while sourdough beats white because the fermentation makes some of the starches resistant. Fermented foods do have some unique health benefits but it’s difficult to say sourdough beats whole wheat when whole wheat is better in nearly all aspects of nutritional density.

Even white bread is fine when consumed in moderation. The problem is who eats one slice of bread?

Answer

It’s all relative. Healthiest choice amongst breads, still as calorie dense as all breads. Serving size and frequency of consumption are still things to consider even if it is the higher quality bread.

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