1) Improved digestion: Sourdough is made through a fermentation process that involves naturally occurring lactobacilli and yeast. These microorganisms help to break down complex carbohydrates and proteins, making the resulting sourdough products easier to digest compared to those made with commercial yeast. This can be particularly beneficial for individuals with digestive issues or sensitivities.
2) Potential for increased nutrient absorption: The fermentation process in sourdough can help break down anti-nutrients, such as phytic acid, which can interfere with the absorption of certain minerals like iron and zinc. By reducing the levels of these anti-nutrients, sourdough crackers may enhance the bioavailability of minerals in the body.
3) Lower glycemic index: Sourdough crackers have a lower glycemic index compared to regular crackers made with refined flour. The lactic acid produced during fermentation slows down the digestion of carbohydrates, resulting in a slower release of glucose into the bloodstream. This can help regulate blood sugar levels and provide a more sustained energy release.
Overall, nutritional yeast and sourdough crackers offer taste, nutritional, and digestive benefits, making them popular choices for individuals seeking flavorful, nutritious, and easily digestible food options.
