Sourdough is an oldest form of grain fermentation.
It's a bread made from just flour, water, salt and time.
Fermented naturally, it relies on activity of wild yeast and lactic acid bacteria that are present in nature and the flour to ferment the dough.
SOURDOUGH AND GUT HEALTH
The slow fermentation process has proven to be beneficial. It facilitates a change in flour, breaking it and releasing nutrients like iron, zinc, fibre, magnesium, folic acid, antioxidants and various Vitamin B's which are not only beneficial or us but also our Gut microbes.
Low Glycaemic index & Diabetes
Slow fermentation of sourdough bread leads the wild yeasts and bacteria feed off of sugars in the wheat. It modifies the structure of carb molecules which reduces the bread's glycemic index (GI)
Fermentation also alters how starch is digested and absorbed by our body, resulting in better blood sugar control and improved insulin sensitivity.