Wholemeal Sourdough: The Healthiest Bread Choice, According to Expert
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A staple on tables across France, bread remains deeply ingrained in the nation’s diet and traditions. While often scrutinized, a health professional recently asserted there’s “no reason to demonize it or deprive oneself of it,” but cautioned that not all loaves are created equal.
The Problem with White Bread
According to a general practitioner and health facilitator, the classic white baguette should be limited due to its impact on blood sugar. Consumption of white bread causes a “rapid rise in blood sugar levels,” leading to reduced feelings of fullness. Furthermore, the doctor noted that “very often the dough has not rested,” contributing to “digestive disorders.”
The Ideal Loaf: Wholemeal Sourdough
So, what bread should you choose for optimal health? The expert recommends wholemeal sourdough bread as the best option, emphasizing it must combine two key elements: wholemeal flour and a natural leaven. The type of wholemeal flour is a matter of personal preference, with options including wholemeal wheat, rye, or spelled flour.
The Science Behind Sourdough
The leaven, or sourdough starter, is crucial as it allows the dough to ferment. This fermentation process offers a significant health benefit: “If we let it sit, we will pre-digest the FODMAPs,” explained the health professional. FODMAPs are a type of sugar found in some foods that can be difficult to digest, often causing gas and bloating. Pre-digesting them through fermentation results in a “more digestible bread.”
Bread and a Balanced Diet
How much bread can you enjoy as part of a healthy lifestyle? The expert suggests that starch, found in bread, should comprise approximately a quarter of your plate. This translates to enjoying “2 to 3 slices” of bread at each meal, provided you adjust your intake of other starchy foods like rice or pasta.
Watch Your Salt Intake
Another important consideration is the salt content of bread. The health professional highlighted that bread consumption accounts for “25% of daily salt intake,” reinforcing the need for moderation even with healthier bread choices.
The Case Against Sandwich Bread
Industrial sandwich bread received particularly harsh criticism. “I don’t even know if you can call it bread,” the expert stated, describing it as a product laden with “white flour, preservatives, additives, emulsifiers,” lacking both texture and chew. While acknowledging some may still consume sandwich bread, the recommendation was to opt for a wholemeal version.
This advice, originally shared in a column broadcast on France 2 news on December 5, 2025, offers a nuanced perspective on a dietary staple, encouraging mindful choices for improved health and well-being.