I go by the rule, if it's white don't eat it, or if you do, just eat a little. But I have been told that sourdough bread is not that bad for you. I currently have good control over my type diabetes 2. My AC1 is only 5.7.
That’s correct, sourdough bread is actually fairly healthy. Dating back thousands of years, sourdough bread is basically flour and water that is allowed to ferment at room temperature. “Good” bacteria and yeasts help the fermentation process, which gives this bread its characteristic tangy or “sour” flavor. And because of the fermentation, some of the starch (carbohydrate) and gluten (a type of protein) in the bread begin to break down, making the bread easier to digest than other types of bread. Also, the starch in the bread is digested more slowly, which means that it’s broken down into glucose more slowly, thus lowering its glycemic index, or glycemic impact. In other words, sourdough bread is less likely to cause spikes in blood glucose after eating it than other breads. Of course, go easy with the amount you eat at one time because as tasty as this bread is, it still contains carbohydrate and needs to be counted as such in your eating plan.