"The Power of Sourdough: Benefits, Nutrition, and Uses"

Sourdough bread, made with naturally occurring yeasts and lactic acid bacteria, may have health benefits such as lower impact on blood sugar levels, improved digestibility, and enhanced nutrient bioavailability. Studies suggest that it has a lower glycemic index than other breads, is easier to digest, and contains fewer anti-nutrient compounds. Additionally, sourdough provides a good source of B vitamins and selenium. However, it's not suitable for those with celiac disease or gluten intolerance.