5 reasons why we should eat more sourdough

5 reasons why we should eat more sourdough

Here at Plúr, our mission is to create fresh, healthy sourdough loaves at our bakery each day using only the finest, fresh, locally sourced ingredients in each and every loaf. Sourdough bread is healthier than most other bread which is why we wanted to share our top five reasons why we should be eating more sourdough.

Fewer preservatives

Sourdough bread contains acetic acid which helps to naturally preserve bread and naturally prevents the growth of mould. This allows bakers to leave out those nasty preservatives that are needed in other bread that help them stay fresher for longer.

Much more nutritious

Compared to other breads, sourdough contains a wide variety of both vitamins and nutrients which help benefit your body’s health and wellbeing. Each loaf contains calcium, iron, manganese, B1-B6, B12, folate, niacin, zinc, Thiamin, Potassium, riboflavin, magnesium, vitamin E and phosphorus, making it one of the more healthier bread choices.

Its origins are natural

Sourdough bread is one of the oldest forms of leavened bread that comes from a natural origin and is made of naturally occurring yeast found in flour along with salt and water. We have been eating sourdough as part of a healthy diet for generations.

Easier to digest

Sourdough bread creates less work for your gut as it has a bacteria-yeast composition that begin to breakdown the starch in the grain long before your stomach has the chance to. This makes digestion much easier and creates less work for the body.

Provides good bacteria

During fermentation, the number of healthy bacteria increases in sourdough bread. This good bacteria has a positive impact on your gut and controls yeast levels to prevent infection and helps keep your gut happy.

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