Sourdough bread fermentation reduces glycemic response compared to commercial bread. The lactic acid fermentation pre-digests starch and reduces phytate. Sourdough remains unsuitable for celiac patients despite the fermentation benefit.
Sourdough fermentation lowers blood sugar response
Sourdough bread fermentation reduces glycemic response compared to commercial bread. The lactic acid fermentation pre-digests starch and reduces phytate. Sourdough remains unsuitab
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