If Sourdough Bread has So Many Carbs, Why is it So Healthy for Us?

I make my own sourdough, and I will never eat any other type of bread. The difference in how my body reacts is astounding.

I’ve always wondered how sourdough bread stands out despite its carb content. I recently started incorporating it into my diet in moderation, and it’s been much easier on my digestion compared to regular bread. I also learned in Secret Supplements that turn you into a Superhuman that pairing sourdough with supplements like berberine can help balance blood sugar, making it an even better choice.

German here. Been to Canada last summer. Sorry, the bread that you can by in a supermarket ist all awfull. I could only eat it when toasted. I craved real bread when i returned to Germany.

Great video, one has to remember that real sourdough starts with real sourdough starter and is fermented 12-16 hours. Most commercial store bought 'sourdough bread' is simply rye bread or not fermented that long. It's simply not cost effective for large scale commercial bakeries to make this bread. Artisan bakeries however do ! Now if you make real sourdough and also freeze it for a day or more then consume it , that further helps digestion.

I’m shocked how my homemade sourdough bread has transformed my gut. I only have two slices/day but my bloating is gone, my stomach has flattened and I’ve lost 8 pounds in a month…..no dieting.

i make my own sourdough bread where i mill my own organic wheat berries along with ancient grains. it’s delicious bread and i get my fiber with no sugar spikes.

I have my sourdough starter for over 2 years now. I use to make my own bread and pizza. Long fermentation does wonders to the dough .

Europe doesn't allow importation of our wheat because it's treated with glyphosate. Is it possible that the supposed gluten sensitivity could be related to herbicide residue??? Inquiring minds want to know.

I eat sourdough bread baked by a healthy bakery.I don't get bloated at all

It isn’t just a European luxury. If you live in a decent sized American town, there’s probably at least one small baker using good quality local grains, and bringing them to bake with a long, slow, sourdough process. It’s worth looking and supporting them when/if you find them.