Discover the bread that improves digestion and regulates glucose

In an increasingly health conscious world, sourdough bread has re-emerged as a superior alternative to regular bread. With a breadmaking process dating back thousands of years, This variety of bread stands out for its nutritional profile and health benefits.especially for those seeking to control their weight, glucose and for those with gluten intolerance.

Origin of sourdough bread

The origin of sourdough bread dates back to 2,000 years before Christor when the Egyptians accidentally discovered the fermentation of flour and water, which they then cooked into a rudimentary bread. Over time, the technique was perfected and spread through various cultures, becoming a tradition that has survived to this day.

According to the National Library of Medicine, this ancient process not only gives bread a unique flavor and texture, but also makes it a much healthier option.

Among the most notable benefits is its ability to improve intestinal health. thanks to the presence of fiber in the form of prebiotics, which promote the growth of beneficial bacteria in the colon.

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Benefits of sourdough bread

Sourdough bread is especially valued by those seeking to maintain a balanced diet. According to the Food and Development Research Center, this bread contains between two and four grams of fiber per half slice, which contributes to a prolonged feeling of satiety and better digestion. In addition, its slow fermentation allows carbohydrates and gluten to be completely broken down, making it ideal for people with food intolerances.

This bread is also a excellent source of B vitaminswhich are crucial for energy metabolism and act as antioxidants, protecting cells from premature aging.

In addition, provides essential minerals such as potassium, which helps maintain a regular heartbeat; iron, which is vital for oxygen transport in the body; calcium, which strengthens bones and teeth; magnesium, which regulates the nervous system; and zinc, which strengthens the immune system and facilitates wound healing.

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What makes sourdough bread special is its completely organic nature and its production without artificial additives or preservatives. This makes it an ideal choice for those who want to eat a more natural and balanced diet.

In addition, regular consumption can help regulate blood glucose levels, which is particularly beneficial for people with diabetes or those looking to maintain a healthy weight.

Preparation and preservation of sourdough

Making sourdough at home is a simple process that requires only two ingredients: water and flour. Mixing them in equal parts, the dough is left to rest for 24 hours. This process is repeated for three to five days, adding more flour and water each day, until the dough takes on a creamy, bubbly appearance. To use it in bread making, a portion of the sourdough is separated, while the rest is saved for future preparations.