Here are six main health benefits:

1. Easier Digestion – The natural fermentation process breaks down gluten and phytic acid, making it gentler on the gut and easier to digest than regular bread.

2. Gut-Friendly Probiotics – While baking kills live bacteria, the prebiotics and beneficial acids formed during fermentation support a happy, balanced gut microbiome.

3. Better Blood Sugar Control – Sourdough has a lower glycemic index than conventional bread, meaning it leads to slower blood sugar spikes and keeps energy levels stable.

4. Higher Nutrient Absorption – Fermentation enhances the bioavailability of minerals like iron, magnesium, and zinc, making them easier for the body to absorb.

5. Rich in Antioxidants – Sourdough contains lactic acid bacteria that help produce beneficial compounds, including antioxidants, which fight inflammation and promote overall health.

6. Supports a Healthy Heart – The fermentation process can improve lipid metabolism, potentially lowering bad cholesterol and supporting cardiovascular health.

So, every bite of sourdough is not just a treat for your taste buds—it’s a little gift to your body!