Versión española: 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.
![[ES] Sourdough fermentation lowers blood sugar response — Resumen español: Sourdough bread fermentation reduces glycemic response compared](/_next/image?url=%2Fuploads%2Fseed%2Fsourdough-fermentation-blood-sugar-cover.webp&w=3840&q=90)
[ES] Sourdough fermentation lowers blood sugar response
Resumen español: Sourdough bread fermentation reduces glycemic response compared to commercial bread. The lactic acid fermentation pre-digests starch and red
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