Traditional sourdough undergoes a slow 24–48-hour fermentation process that may give it a lower glycemic impact than conventional bread.

Traditional sourdough undergoes a slow 24–48-hour fermentation process that may give it a lower glycemic impact than conventional bread.

Wild yeast and lactic acid bacteria produce organic acids and change the structure of starch, potentially slowing digestion while also partially breaking down gluten during fermentation.

But not every loaf labeled “sourdough” delivers the same benefits. Many supermarket versions rely on commercial yeast and added flavorings to recreate the taste without undergoing a lengthy fermentation.

Authentic sourdough isn’t a treatment for high blood sugar, but it can be a smarter bread choice for people looking to better manage their overall glycemic load.

Check the ingredient list for a simple combination of flour, water, salt, and sourdough starter—ideally with whole grains.

The full article explains the science, what to look for when buying sourdough, and how to get the most from it.