It looks as if sourdough bread makes you feel full for longer, keeps your blood glucose levels down and reduces insulin responses. And it tastes good.
“The bread products with lactic acid or sodium propionate both lowered blood glucose and insulin responses. The bread with sodium propionate also prolonged satiety. The reason for the lowered metabolic responses with sodium propionate was probably a lowered gastric emptying rate”
Delayed gastric emptying rate as a potential mechanism for lowered glycemia after eating sourdough bread: studies in humans and rats using test products with added organic acids or an organic salt.
Liljeberg HGM; Bjorck IME
Department of Applied Nutrition and Food Chemistry, Chemical Center, University of Lund, PO Box 124, S-221 00 Lund, Sweden, E-mail: Helena.Liljeberg@in1.1th.se
American Journal of Clinical Nutrition (AM J CLIN NUTR), 1996 Dec; 64(6): 886-93 (40 ref)