Digging into that still-warm bread yesterday, blood sugar levels were the last thing on our minds—but it turns out, that was a mistake! We instinctively felt that the long fermentation process behind our sourdough was pure goodness, and now scientists have confirmed our hunches.

You can find the link to the full article below. I’ll just quickly invite you to visit our shop, and then let’s jump straight into the key takeaways:

• Sourdough bread has a lower glycemic index than regular white or yeast-leavened bread, resulting in a slightly less drastic rise in blood sugar after consumption.
• The fermentation process used to make sourdough affects its nutritional value and digestibility, which in turn supports gut health.
• Choosing authentic, whole-grain sourdough and pairing it with protein or healthy fats offers the best benefits for blood sugar balance and overall wellness.

The full article can be found here.