Overview
- On November 5, the British Heart Foundation advised choosing wholegrain or wholemeal bread as the everyday staple because it provides more fibre than typical white sourdough.
- The charity notes sourdough’s fermentation can lower its glycaemic index compared with standard white bread, which may help some people manage blood sugar.
- BHF guidance says probiotic-style gut benefits are overstated because the live yeasts and bacteria in sourdough are killed during baking.
- Bread is a major source of dietary salt, and bakery-made sourdough can be saltier than supermarket loaves, so shoppers are urged to check labels, choose wholemeal options, or bake at home to control salt.
- November 7 coverage cites studies reporting small blood-pressure reductions after replacing regular bread with sourdough for two months, though evidence remains limited and regulators have not approved health claims.