Previously a loaf that was once brushed off as a passing phase, has worked hard to rebuild its reputation away from being an exclusive carbohydrate for trend-setting hippies.
Now considered a healthy alternative for white bread and much-loved by many, adding sourdough into your breakfast routine could support people who are keen on losing weight.
A simple switch to authentic sourdough bread at breakfast could prove instrumental in achieving weight loss goals, according to nutritional experts, offering a compelling alternative to conventional bread options.
Genuine sourdough undergoes a lengthy fermentation process involving lactic acid bacteria and naturally occurring wild yeast. "It's this long, slow fermentation which is at the heart of the health benefits of sourdough," menopause nutritionist Jackie Lynch explained.
Sourdough's slow fermentation rate is believed to be behind its plentiful health benefits
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The extended fermentation creates unique properties that distinguish authentic sourdough from standard breakfast breads, potentially transforming morning routines for those seeking sustainable weight management solutions.
The nutritionist reveals that authentic sourdough's weight loss benefits stem from its unique composition.
"The longer your dough is fermented, the greater the proportion of soluble fibre in the bread," Lynch explains.
Containing high levels of resistant starch which passes through the gut undigested, sourdough provides a "combination of soluble fibre and resistant starch" to "generate a feeling of satiety which keeps you fuller for longer."
The extended fermentation process also increases organic acid levels in the bread.
These acids slow the breakdown of carbohydrates in the body, helping to stabilise blood sugar levels and promote sustained energy throughout the morning.
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Beyond weight management, authentic sourdough offers remarkable nutritional advantages.
Lynch pointed out that the slow fermentation process "appears to improve the bioavailability of these important nutrients, which increases their concentration and makes them easier for the body to absorb".
As a result, the enhanced absorption applies to B vitamins, vitamin E and various minerals naturally present in wholegrain flour.
Meanwhile, for those with gluten sensitivities, genuine sourdough provides additional relief.
"The lengthy fermentation process pre-digests the gluten, breaking down some of the indigestible proteins and literally making the bread easier to stomach," the nutritionist explained.
Additionally, initial Italian studies have indicated that fermenting dough over 48 hours can significantly reduce gluten content.
Many bakers opt to make their own sourdough at home
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However, consumers must exercise caution when selecting their sourdough since around 80 per cent of supermarket loaves labelled as sourdough are not authentic, according to a Which? investigation.
Additionally, Lynch has warned that "the term 'sourdough' is not protected and this means that loaves which have not been through this process can still be labelled as sourdough."
These mass-produced alternatives contain baker's yeast, vinegar or yoghurt to accelerate production from days to mere hours.
"These supermarket shortcuts eliminate all the health benefits you'll find in a genuine sourdough loaf," she cautioned.
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