Is sourdough really lower in calories? A dietitian points out a common misconception

I came across an interesting article about a common belief: that eating sourdough bread makes you less likely to gain weight. Taiwanese dietitian Yang Sihan pointed out on social media that it is a myth.

First, the difference between the two breads. Sourdough relies on wild yeast and lactic acid bacteria cultivated from flour and water, and its slow, long fermentation gives it a gentle sour aroma. Ordinary white bread uses commercial instant yeast, so it ferments quickly and has a softer, finer texture. However, per 100 grams, the calories and sugar in the two breads are nearly the same. Eating sourdough does not mean you take in fewer calories.

So where does sourdough's value lie? The article lists three points. First, the long fermentation partly breaks down the gluten in flour, which may be easier on people who feel bloated or have trouble digesting bread. Second, natural fermentation breaks down phytic acid, helping the body absorb minerals such as iron, zinc and magnesium more easily. Third, sourdough has a low to medium glycemic index, so blood sugar rises more gently. It does not swing up and down the way high-GI white bread does, which can leave you hungry again quickly, so it helps you feel full for longer.

Personally, I think this is a sensible way to look at it. Rather than treating sourdough as a diet food, it is better seen as a gentler choice for your gut and blood sugar. For anyone who enjoys keeping a starter and baking their own bread, these points are a nice reward for the long fermentation. The original article also notes that these are the author's own views and do not represent the position of the republishing outlet, so it is wise to take them with a little flexibility.

Source: HK01 (reprinted from United Daily News)