Sourdough, Brown, Or White: What’s The Healthiest Type Of Bread?

Dietary advice provided by registered dietitian Jo Travers, also known as The London Nutritionist.

Though a dietitian previously told us that wholegrain pasta is a little healthier than the “plain” kind, she doesn’t think it’s an all-or-nothing issue. “The best choice depends on individual preferences, digestive tolerance and the overall balance of the diet,” the expert said.

But what about bread? 

Sourdough may be best, but there are caveats 

Speaking to HuffPost UK, registered dietitian Jo Travers said: “There are definitely healthier (and unhealthier) types of bread.

“The healthiest ones are high fibre sourdough breads, made with a sourdough starter and slowly fermented. This gives the microbes time to alter the flour to make it healthier.” 

Fibre has been linked to decreased heart disease, cancer, and even dementia risk, though 90% of us aren’t getting the required 30g a day.

And true sourdough has a lower glycemic index than those made with commercial yeast, which may be a better choice for those with diabetes.

But, Travers said, there’s a caveat: “Beware supermarket and non-artisan sourdoughs as these aren’t usually made [the traditional] way.

“They may have a small amount of starter, but they generally have yeast added to speed the process up, which means you don’t get the benefits.” 

Some doctors have expressed concern about “sourfauxs,” or bread which is labelled sourdough in supermarkets but which does not rely on a traditional starter to rise. Look for terms like “added yeast” on the packet to spot them.