Is Sourdough Better for Type 2 Diabetics Than "Regular" Bread?

I've been making and baking sourdough breads, cakes, cookies, muffins, etc., for years, so, when my husband was diagnosed with type 2 diabetes, I was concerned that sourdough might be "bad" for him and that we'd need to eliminate it. When I researched the issue with reputable sources, I found that eliminating sourdough wasn't necessary, and, in fact, sourdough might be better for type 2 diabetics than "regular" bread. Really? Well, yes and no and "it depends."

Sourdough bread can be quite good for type 2 diabetics, when made well. That means including primarily whole grains and limiting added sugars in the dough. Sourdough breads that include beneficial fiber, a range of nutrients, and that are low in added sugar and salts, in moderation, are "good." Many of the commercially-made breads, sourdough and other, really don't include as many whole-grains as they should (and as they advertise), and they often do include added sugars and weird preservatives. So making your own sourdough bread with whole-grain flours, nuts, seeds, and other nutrient-rich foods, can benefit many type 2 diabetics. (Of course, physiologies are different, and it's always wise to consult with your doctor or medical professional.)

Not surprisingly, sourdough bread isn't good for diabetics if they try to eat a whole loaf in one sitting! Sourdough bread, like most other breads, is rich in carbohydrates. One smallish piece of bread is plenty, and you need to take the carbohydrates in the bread into account in your total meal. In other words, if you eat the piece of bread, you need to leave the potatoes or other carbohydrate-rich food alone. Or eat very small/half portions of each, if you prefer.

I am continuing to make sourdough bread (and other sourdough things, like waffles!) and including more "whole grains" than in the past. I'm also mostly leaving out the sugar, honey, and maple syrup that I previously added to sourdough. Instead, I'm sweetening the breads--when needed--with fruit purees or dried fruits (again, in moderation). Sourdough bread is good, and, in moderation, it can be "good for you," even if you're a type 2 diabetic. If you'd like to see some of my "diabetic friendly" sourdough recipes, please check them out on the website/blog. The recipes are easy, inexpensive, and don't include hard to find ingredients.