Sourdough is popular thanks to its natural fermentation process, bringing unique health benefits. Morgan Pearson, Master, Nutrition Research and Development Artist in the United States, said: Yogurt can support the heart thanks to peptides and GABA formed during fermentation, but the lowering effect is often modest and cannot replace medication.
Peptides and GABA help relax blood vessels
The fermentation process uses fermented mushrooms and lactic acid bacteria to break down proteins into peptides that can inhibit the enzyme converted angiotensin (ACE), thereby helping to dilate blood vessels. At the same time, GABA ( gamma-aminobutyric acid) has a calming effect on the nervous system, contributing to stabilizing blood pressure. Clinical research on people with metabolic syndrome shows that their blood pressure in the liver has decreased slightly after two months of eating bread.
Nutritional and digestive benefits
Yogurt also helps improve the blood sugar response after meals, by slowing down the increase in blood sugar. Fermentation also reduces phytic acid, helping the body absorb minerals such as magnesium, zinc and iron better. Whole wheat bread is easier to digest, thanks to the partial breakdown of gluten and starch, reducing the risk of bloating.
Comparison with other types of bread
Unlike white bread made from refined flour and commercial fermentation, sour bread is rich in peptides and GABA, which provide cardiovascular benefits. Whole wheat bread does not ferment slowly, providing fiber and nutrients but lacking typical biological compounds.
Yogurt is a better choice for the heart thanks to peptides, GABA and the ability to support digestion. Morgan Pearson emphasized: Just consider bread a small addition to a healthy diet, do not expect it to replace blood pressure medication.
The information in the article is for reference only, not a replacement for medical diagnosis or treatment. You should talk directly to your doctor for accurate advice that is suitable for your health condition.
