Sourdough bread is a very popular type of product that is used in many different meals. However, few diabetics thought that this type of bread was good for them. After all, sourdough bread is created from white flour which is known to have a spiking effect on blood sugar. However, sourdough bread does not have this particular quality and the effect on the blood sugar is mild to say the least.
What is Sourdough Bread?
It is actually bread that goes back thousands of years in terms of the techniques that are used to create this product. The unique taste comes from the result of the lactic acid created by the bacteria which is used to ferment the dough itself. By combining yeast with bacteria inside flour paste and water sourdough bread is created. While some of it is used to create a loaf of the bread, the rest is stored so that it can grow and be used again.
Interestingly, the acid that is produced by the bacteria that makes it a good choice for those who suffer from diabetes as there is not the same blood sugar spike that is normally found when eating processed white flour even when mixed with whole grain flour. This means that sourdough bread does make for an excellent choice when it comes to the diet of those with diabetes and anyone who is concerned about their weight issues as well.
There are several different bonuses that can be enjoyed when eating this form of bread. However, one of the most interesting is that people who have gluten intolerance issues can consume sourdough bread more regularly and without the impact of white flour thanks to the use of specific strains of bacteria. It must be noted that those who are lactose intolerant cannot just eat a lot of sourdough bread and not worry about it having any effect. Still, it is easier to digest than its white flour counterpart.
Creating sourdough bread is easy, although many prefer to purchase it in retail groceries and specialty stores. Any rye bread is by nature sourdough because for the bread to properly rise, the yeast inside must react with the gluten that is inside the wheat. Since rye does not contain enough gluten to rise on its own, it must use a sourdough starter to really get it going.
Sourdough bread works well with hamburgers, sandwiches, spaghetti, soups and any other combination where the tart flavor of sourdough works well to produce that unique taste and have as little effect as possible on the blood sugar levels that spell trouble for those with diabetes.
Depending on the souring agent that is used, it may also have a positive effect for those who have diabetes. This is because some of the breads that use a souring agent which is vinegar will actually have a beneficial, healthy effect. This means that people with diabetes can consume sourdough bread on a regular basis as long as they moderate their intake.
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