Q: Is sourdough bread good for you?
A: Though it’s comparable to a regular slice of white in the amount of calories, carbs, and fiber, sourdough is lower in sugar and higher in protein, which gives it a leg up.
Traditional white bread is usually made with sugar, canola oil, and dried, preserved yeast to leaven the dough.
Sourdough bread is usually made with no sweeteners or oils. It contains mostly whole wheat flour and water, and its secret ingredient: live yeast cultures, which is the “thing” that gives it that well known tangy flavor.
Not only does using live instead of dried yeast change the flavor, but it also means it stays fresh after being baked much longer than factory baked bread and doesn’t require any extra preservatives to ward off mold.
But it gets better.
The cultures don’t survive the baking process (bummer!), but lactic acid is created (bonus!), and that does the body a whole lot of good.
Lactic acid helps decrease the levels of phytic acid in bread (phytic acid interferes with the absorption of certain nutrients, which is a bad thing). This in turn, helps other nutrients become more readily available, digestible and absorbable. Teamwork makes the dream work.
However, before you run to the bakery, remember, sourdough bread is well…bread! I’m guessing you didn’t need me to tell you that.
So, as I like to remind all of my clients, too much of (almost) anything is never a good thing.
If you’re gonna eat a slice of bread with your next meal, consider making the switch from your sugary, preservativey, packaged version to tangy, crunchy on the outside, soft and chewy on the inside sourdough.
But, tear off that healthy halo and put it on your head after you eat just one slice.