Bread that's better for you than sourdough is named by heart experts — not spelt or rye
Sourdough is often hailed as the healthier option, which can be true in some cases, but there is another bread you should be reaching for every day.
Sourdough is often looked at as the elite evolved form of bread because of its slow fermentation process using a 'starter' dough rather than yeast. And for many, it is not just the touted health benefits that they love.
Sourdough often has a saltier flavour than other breads and a moreish crunch to it, especially when toasted with butter. But according to the British Heart Foundation (BHF), there is another bread people should be reaching for each day. And they have also busted some myths about the impact of sourdough on your gut health.
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The British Heart Foundation's advising nutritionist Victoria Taylor said sourdough can be a good choice for some people, but it is in fact wholegrain bread that we should be eating as our regular loaf.
She said: "Sourdough’s fermentation process does mean sourdough can have a lower glycaemic index than its standard bread equivalent.
"This means it causes blood sugar levels to rise more slowly, and so could be a better choice for people with diabetes."
But, because sourdough is mainly made with white flour, The BHF reccomend wholegrain instead due to its higher fibre content.
Victoria said: "Wholegrain bread is higher in fibre, an important part of a healthy diet. While it’s fine to have white bread for a change, a better everyday option is wholemeal bread.
"Also, look out for the salt content of breads. Bread is one of the main sources of salt in our diets and bakery-made breads are often higher in salt than bread bought in supermarkets.
"Although it may look more wholesome, sourdough from a bakery might be saltier than your usual loaf."
She also said that sourdough's impact on the gut has been overstated and added: "Eating other fermented foods like yoghurt and kimchi, with live bacteria in them, has been linked to good gut health.
"However, in sourdough bread, the yeasts and bacteria that help with the rise are destroyed by the heat of the oven as it bakes."
As with all food advice, it is about moderation and having a varied diet, so don't be put off sourdough, and if you want to make it the healthiest choice it can be, the BHF say to opt for a wholemeal loaf, or make your own where you can control the amount of added salt.
