Sprouted and Sourdough Breads Reduce Glycemic Impact

Researchers at the University of Guelph in Canada examined the glycemic impact of different commercial breads on twelve overweight and obese men at risk for diabetes. They fed the men five kinds of bread on different occasions — sprouted grain bread, 11-grain bread, 12-grain bread, sourdough bread and white bread — then measured glucose response. Sourdough bread and sprouted grain bread outperformed the other three breads in different measures of glycemic and metabolic response.
Journal of Nutrition and Metabolism. 2012; 2012:184710. Mofidi et al.