Amazing Benefits of Sourdough

ENZYME INVERTASE AND LACTOBACILLI

Although I have enjoyed sourdough all my life and it has been in my family for over 100-years; I am still discovering its amazing benefits. It’s fascinating and complex. As someone who is sensitive to gluten, I’ve always felt different when I ate sourdough. I was never sure why- until now.  Sourdough is more tolerable because it contains less gluten than average bread. Because of the lactic acid buildup (LAB), it naturally ingests the carbohydrates in the flour and diminishes non-digestible short-chain carbohydrates- aka sugar (Wen Lau, 2021). Fermentation of the starter creates the enzyme invertase. This enzyme is known to decline fructan levels by 50-80%. Sourdough disrupts the sequence of gluten proteins, therefore allowing most people with gluten sensitives the ability to enjoy it. Another benefit of sourdough is the presence of lactobacilli. The fermentation contains probiotics and prebiotics which aid digestion (Arendt, 2011). Because of these properties, nutrition is easily absorbed, and digestion is simplified. Together, enzyme invertase and lactobacilli create the perfect environment for your gut health. 

Stay tuned for more amazing benefits of sourdough,

Gracey Cakes