Ingredient score breakdown
Lactic acid fermentation
-0.6
Bacterial fermentation pre-digests proteins, reduces phytic acid, and produces beneficial organic acids that support gut health.
Lower glycemic response
-0.3
Fermentation process reduces starch availability, creating a slower glucose release than regular bread.
Partially degraded gluten
+0.5
While easier to digest, sourdough still contains gluten and can trigger inflammation in sensitive individuals.
Refined flour base
+0.2
Most sourdough uses white flour with reduced fiber and nutrient content compared to whole grain options.