Nutrition
Sourdough and Glycemic Response
Sourdough fermentation can lower glycemic impact versus some commercial breads by slowing starch digestion—effects vary by flour and process. It is still bread, not a free carb.
Sourdough fermentation can lower glycemic impact versus some commercial breads by slowing starch digestion—effects vary by flour and process. It is still bread, not a free carb.
Pair with protein and vegetables for steadier energy.
Related terms
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