for this is thought to be the prebiotics and probiotics created during the fermentation process. Another bonus is that sourdough is thought to have a low glycaemic index because the bacteria can decrease the rate at which starch is digested. Which means you shouldn’t experience a huge spike in blood sugar after eating it. And lastly, you can make it with wholewheat flour too, which gives you more fibre, iron, and other nutrients. 3. 100% WHOLEWHEAT You had an idea this one would be on the list, didn’t you? Wholegrains basically mean you get the entire grain intact. So the germ, endosperm, and bran are all there for you. This means it’s not only high in fibre but also the bran and germ contain protein, fat, vitamins, minerals, and beneficial plant compounds. The endosperm is mostly the starch. Refined grains, by the way, remove the bran and germ. Other health benefits? A decreased risk of type 2 diabetes, heart disease, and certain cancers. Just make sure, though, your bread is labelled 100% wholegrain or wholewheat. 4. OAT BREAD Another one that is not so easily available, perhaps, but might be an idea
to find a good recipe for, is oat bread. It’s typically made from oats, wholewheat flour, yeast, water, and salt. Oats are very nutritious; they are high in fibre, magnesium, vitamin B1, iron, and zinc. A bonus about the fibre in oats is that it may help lower cholesterol levels, regulate blood sugar, and decrease high blood pressure. Those are some bonuses, don’t you think? But, again, you may find that some oat bread is made with only a small amount of oats and refined flour— so be sure to check the label.
becomes almost like a gel in your gut. This helps slow the digestion of carbs and reduces blood sugar spikes.
5. 100% RYE BREAD These days there’s a large amount of rye bread that is made from a combination of rye and wheat flour. But if it’s the health benefits you’re after, stick to bread made from 100% rye flour. It is considered more nutritious, leads to feeling fuller for longer, and has less of an impact on blood sugar. In fact, its ability to lower your body’s insulin response may be because of it’s high soluble fibre content. What is this exactly? It’s a non-digestible carbohydrate that dissolves in water and
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