Version française: 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.
![[FR] Sourdough fermentation lowers blood sugar response — Résumé français: Sourdough bread fermentation reduces glycemic response compared](/_next/image?url=%2Fuploads%2Fseed%2Fsourdough-fermentation-blood-sugar-cover.webp&w=3840&q=90)
[FR] Sourdough fermentation lowers blood sugar response
Résumé français: Sourdough bread fermentation reduces glycemic response compared to commercial bread. The lactic acid fermentation pre-digests starch and red
1 min de lecture
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