Is sourdough bread actually good for you? Latest science breaks it down for Thai readers
When a dietitian steps into the kitchen to explain sourdough, what you hear is not a verdict of “miracle bread” but a nuanced picture about how fermentation, flour, and portion size shape what we eat. The latest research increasingly suggests that sourdough can offer some health advantages over conventional bread, but it’s not a one-size-fits-all superfood. For Thai families who are expanding their palates beyond jasmine rice to include Western-style breads in cafes and supermarkets, the findings matter: sourdough is not just a trendy texture; it may alter how our bodies handle carbohydrates, minerals, and digestion. The key message from experts is clear: the health impact depends on the bread’s recipe, how long it ferments, and how it fits into an overall, balanced diet.