Part V: Sourdough bacteria lower blood sugar levels
Glycemic index: An index (scale 1–100) that ranks foods according to how fast they raise blood sugar after a meal.
Consistently high blood sugar levels can lead to the development of diabetes and related health problems. Non-sourdough breads made with white flour and commercial baker’s yeast (or baking soda/powder) have the same glycemic index as table sugar—100! Sourdough breads have a substantially lower glycemic index than non-sourdough breads because the lactic acid produced by sourdough bacteria slows starch digestion in your body. A lower rank means a lower rise in blood sugar. Whole grain breads made with commercial baker’s yeast and sourdough breads made with refined white flour have a mid-range glycemic index. One-hundred percent whole grain sourdough breads have a low glycemic index similar to whole grains and legumes.