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Recent studies indicate that sourdough bread may offer health benefits, including the potential to reduce blood pressure. The unique fermentation process of sourdough breaks down proteins into peptides, which can help relax blood vessels and contribute to lower blood pressure. A 2024 study observed reductions in blood pressure among participants who replaced their regular bread with sourdough over a two-month period. Sourdough bread also boasts a lower glycaemic index compared to white bread, leading to a slower and more controlled rise in blood sugar levels. For optimal benefits, experts advise opting for whole-wheat sourdough due to its higher fibre content, which supports digestion and gut health.
