The British Heart Foundation has said that sourdough is a good choice for some people, but there is actually another bread that we should be eating as our regular loaf
A wholemeal sourdough would be a great option, or you could make your own(Image: Getty)
Sourdough bread, with its slow fermentation process and unique ‘starter’ dough, is often hailed as the creÌ€me de la creÌ€me of loaves. Its distinctive salty taste and irresistible crunch when toasted have won over many.
However, the British Heart Foundation (BHF) has suggested that there’s another type of bread we should be reaching for on a daily basis. They’ve also debunked some common misconceptions about sourdough’s impact on gut health.
Victoria Taylor, a nutritionist advising for the BHF, explained that while sourdough can be a good option for some, it’s actually wholegrain bread that should be our go-to loaf.
She noted: “Sourdough’s fermentation process does mean sourdough can have a lower glycaemic index than its standard bread equivalent.
“This means it causes blood sugar levels to rise more slowly, and so could be a better choice for people with diabetes.”
However, given that sourdough is primarily made with white flour, the BHF recommends opting for wholegrain instead due to its higher fibre content, reports the Express.
Wholegain breads are considered a good choice because of their fibre content(Image: Getty)
Victoria advised: “Wholegrain bread is higher in fibre, an important part of a healthy diet. While it’s fine to have white bread for a change, a better everyday option is wholemeal bread.
“Also, look out for the salt content of breads. Bread is one of the main sources of salt in our diets and bakery-made breads are often higher in salt than bread bought in supermarkets.
Sourdough is a good choice if you are looking at your glycaemic intake(Image: Getty)
“Although it may look more wholesome, sourdough from a bakery might be saltier than your usual loaf.”
She also revealed that sourdough’s effects on gut health have been exaggerated, explaining: “Eating other fermented foods like yoghurt and kimchi, with live bacteria in them, has been linked to good gut health.
“However, in sourdough bread, the yeasts and bacteria that help with the rise are destroyed by the heat of the oven as it bakes.”
Like all dietary guidance, it comes down to balance and eating a diverse range of foods, so there’s no need to avoid sourdough completely. The BHF suggests choosing a wholemeal version or baking your own to keep the added salt under control.