Sourdough Fermentation May Affect Digestion, Blood Sugar, and Gut Health, Research Indicates
Sourdough bread is made with a living starter of wild yeast and bacteria and fermented over hours or longer, according to a report published by The Epoch Times on Oct. 23, 2026. Research reviews cited in that report suggest the fermentation process can change grain compounds in ways that may affect digestion, mineral availability, blood sugar response, and gut activity. The reported effects vary widely by flour type, fermentation time, temperature, hydration, acidity, starter amount, and the specific yeasts and bacteria involved.
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