Overview
- In new advice, the British Heart Foundation recommends wholegrain or wholemeal bread as the daily staple because it provides more fibre.
- Sourdough can have a lower glycaemic index than standard bread, which may help people who need to manage blood sugar.
- Claims that sourdough delivers probiotic gut benefits are overstated because the yeasts and bacteria are destroyed during baking.
- Bread is a major source of dietary salt, and bakery-made sourdough can be saltier than supermarket loaves.
- For a healthier choice, the BHF suggests opting for wholemeal varieties or baking at home to control salt, while keeping overall intake balanced.