Overview
- A 2024 study cited in new reports found blood-pressure reductions after about two months when participants replaced their usual bread with sourdough, without strict limits on portions or timing.
- Mayo Clinic explains that fermentation makes starch less available for digestion, giving sourdough a lower glycaemic index than white bread and slowing blood-sugar rises.
- University Hospitals notes that fermentation improves mineral absorption and that fiber in sourdough can support cholesterol management and healthy blood pressure.
- Cleveland Clinic recommends choosing whole‑wheat sourdough, which provides more fiber than white sourdough or white bread and can blunt blood-sugar effects.
- Public attention has surged after Taylor Swift discussed her sourdough fixation on the New Heights podcast, as coverage also highlights prebiotic and mineral benefits described in published studies.