When it comes to choosing the healthiest bread, the debate often comes down to sourdough and multigrain. While both have their benefits, the details matter especially the ingredients and how the bread is made.
SOURDOUGH: THE FERMENTATION ADVANTAGE
“Sourdough undergoes natural fermentation which helps break down gluten and reduces anti-nutrients like phytic acid,” explains Palak Ngapal, Clinical Nutritionist. This process makes sourdough easier to digest and improves the absorption of essential minerals. “It also leads to a gentler blood sugar response, making it a better option for overall metabolic health,” she adds.
MULTIGRAIN: NUTRITION DEPENDS ON INGREDIENTS
Multigrain bread can be highly nutritious if it’s made from 100% whole grains. However, Palak warns, “Many commercial multigrain breads are made with refined flour and just added seeds, which significantly reduces their nutritional value.”
The key takeaway? Always check the ingredient list. Palak emphasises, “Make sure you are reading ingredient labels; that matters more than the name of the bread itself.” The label reveals whether the bread is genuinely whole grain or just marketed as multigrain.
If you want a bread that is easier to digest and has better nutritional benefits, sourdough often comes out on top. Multigrain breads can be healthy too, but only when they are truly made with whole grains.
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