Why sourdough bacteria are so important: Part V

Adapted from Wild Bread: Handbaked sourdough artisan breads in your own kitchen:

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.

Part I: Sourdough bacteria species
Part II:
The pH of sourdough
Part III:
Real sourdough flavor
Part IV: Help for gluten sensitivities
Part V: Sourdough bacteria lower blood sugar levels

www.LisaRayner.com
www.amazon.com/author/lisarayner

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