Sourdough and Diabetes

Sourdough and Diabetes

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Glycemic index:


Calories per 100 g:

260 kcal

Sourdough Bread and Blood Sugar - Will Sourdough Bread Spike Blood Sugar?

Sourdough bread is one of the favorite types of bread for most people. It is not surprising that the love for it is increasing greatly. Over the years, people have preferred taking sourdough bread because of its healthier and tastier makeup.

It has great health benefits as a result of how the bread is made. Sourdough bread is made through a fermentation process, which contains beneficial bacteria and low phyta. This makes the bread digest fast without causing a spike in blood sugar.

In this article, we will be sharing how sourdough bread and blood sugar are related.

Sourdough Bread and Diabetes

Sourdough is a traditional leaven bread, which makes it take longer to ferment than the traditional bread. Leavening involves using a raising agent to raise the bread while the normal bread is made with commercial baker’s yeast.

When making sourdough bread, the producers use a starter culture, yeast, and bacteria. They ferment the carbohydrate to produce carbon dioxide gas which helps to make the dough rise.

On average, a medium slice of sourdough bread of about 2 ounces contains 162 calories, 32-gram carb, 4-gram fiber, 6-gram protein, 2-gram fat,  and other minerals such as iron, niacin, manganese, sodium, thiamin, folate, and selenium.

Sourdough bread may be beneficial for diabetic people because of its fermentation process. The fermentation is said to change the structure of the carb molecules, which also helps lower the bread glycemic index. This further reduces the speed at which sugar is ingested into the blood.

GI is used to measure how fast food can increase the blood sugar level, rated from 1 to 100. Sourdough bread contains a GI rating of 54 and a GL rating of 8, putting it in a low GI category.

Benefits of Sourdough Bread

Sourdough bread has been seen to reduce anti-nutrients in humans.

Some studies show that sourdough bread has more carotenoids, folates phenols, and other beneficial compounds. These compounds have been observed to have anti-inflammatory and antioxidant properties, which are beneficial to health.

Sourdough bread is also easy to digest, making it beneficial for people with digestive problems.

Bottom Line

Having seen the link between sourdough bread and blood sugar, sourdough bread is a better option for people with diabetes than traditional bread. It is easier to digest and contains other nutritious compounds. 

The bread can be made from any type of flour. However, you should choose whole-grain flour sourdough bread as they are a better alternative, especially for diabetic patients. 

Nutritional value

  • Protein 8.11 g
  • Carbohydrate 54 g
  • Fat 1.35 g
  • Fiber 5.4 g
  • Sugar 4.5 g
  • Cholesterol 0 g

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