Bread made from whole grains supports gut and cardiovascular health due to its substantial fiber content. Another highly beneficial type is sourdough bread, which digests well, positively impacting the digestive process.
Dietitian Jo Travers, affiliated with London’s Metropolitan University, discussed the characteristics and merits of these two kinds of baked goods. Her interview with the specialist was featured in the HuffPost publication.
Travers pointed out that dietary fiber, which constitutes plant-based food fibers, can indirectly reduce the risk of heart disease, cancer, and cognitive decline. However, most individuals consume insufficient amounts in their diets, falling short of the 30g per day recommended by the WHO. Whole grain bread offers a solution to this deficiency.
The physician further notes the significant benefits of sourdough bread, which is produced using a fermented mixture of flour and water teeming with beneficial microorganisms (wild yeasts and lactic acid bacteria). This type of bread typically has a lower glycemic index, a crucial factor for individuals managing diabetes.
The doctor cautions that white bread, made from refined flour, contains significantly fewer nutrients and often leads to abrupt spikes in blood sugar levels. While it doesn’t necessitate complete removal from the diet, consumption should certainly be moderated.
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