Sprouted and Sourdough Breads Reduce Glycemic Impact
Researchers at the University of Guelph in Canada examined the glycemic impact of diﬀerent commercial breads on twelve overweight and obese men at risk for diabetes. They fed the men ﬁve kinds of bread on diﬀerent occasions — sprouted grain bread, 11-grain bread, 12-grain bread, sourdough bread and white bread — then measured glucose response. Sourdough bread and sprouted grain bread outperformed the other three breads in diﬀerent measures of glycemic and metabolic response.
Journal of Nutrition and Metabolism. 2012; 2012:184710. Moﬁdi et al.