Experts validate this specific bread for its positive impact on blood sugar and cardiovascular health.
In France, bread is a pillar of the diet. However, the star of our tables, the classic white baguette, is often singled out by nutritionists. Its high glycemic index (GI) causes spikes in blood sugar, promoting fat storage and increasing, in the long term, the risks of diabetes and cardiovascular disease. Many then turn to alternatives deemed “healthier”.
Among them, sourdough bread. Sourdough bread is bread whose fermentation does not depend on baker’s yeast, but on natural leaven. This leaven is a mixture of flour and water in which, over the days, bacteria and yeasts present in the air and on the wheat grains develop. This slow fermentation gives sourdough bread its slightly tangy taste, its denser crumb and its excellent preservation: it remains soft for several days without becoming dry like the classic baguette, made with baker’s yeast.
On the health side, “the sourdough fermentation process allows bread to have a lower glycemic index. Because blood sugar levels rise more slowly, this may be a better choice for people with diabetes.” recognizes dietician Victoria Taylor to Express.uk. It is also a bread that is said to be more digestible. But, according to the British Heart Foundation, it’s not the healthiest to eat every day. “Sourdough bread from a bakery may be saltier than your usual bread” warns Victoria Taylor. Additionally, most sourdough breads are made with white flour, which is low in fiber. Hence another option, much better on a daily basis for heart specialists: wholemeal bread. “It is higher in fiber, an important part of a healthy diet.”
Wholemeal bread is one of the most nutritionally interesting breads. Its flour contains the whole grain of wheat, therefore much more nutrients than white flour. Result: a lower glycemic index, better satiety and better digestive health. Its fiber also helps regulate sugar levels and reduce LDL cholesterol, which makes it an ally of the heart. Ideally, it would be necessary look for the “double mention”: a bread that is both wholemeal (T110 or T150) and leavened, while monitoring its salt content. As for tasting, one or two slices per meal are enough. For maximum benefit, accompany them with good fats (avocado, olive oil) or proteins, rather than butter or jam, to further stabilize blood sugar levels.
