The following sources were consulted in the preparation of the article “Why eating sourdough bread is good for the gut, blood sugar, and more.”
- Sourdough Fermentation or Addition of Organic Acids or Corresponding Salts to Bread Improves Nutritional Properties of Starch in Healthy Humans
- Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects
- Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats
- Sourdough Bread Quality: Facts and Factors
- Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients
- Bioaccessibility and bioavailability of phenolic compounds in bread: a review
- Effect of lactic acid-rich sourdough bread on appetite regulation: A randomized, double-blind controlled trial
