29/07/2026
Kind of, yes đ
The long fermentation breaks down some of the gluten, so it can be easier to digest. It also tends to be gentler on blood sugar than regular white bread, less of a spike, less of a crash. Plus, it often contains fewer ingredients than your standard supermarket loaf, which can be packed with preservatives and other additives.
Itâs definitely a better option but remember itâs still a carb, so remember to always dress your carbs, pair with protein and healthy fats to steady any blood sugar spikes and keep you fuller for longer x