Sourdough bread may be a better option than conventional white bread for some people with diabetes, but it is still high in carbohydrates and should be consumed in moderation.

Sourdough bread is often considered a better alternative to conventional white bread because its fermentation process can result in a lower glycemic index, potentially leading to a more gradual rise in blood sugar. However, it remains a carbohydrate-rich food. Because individual responses to carbohydrates vary, experts often recommend that people with diabetes monitor their own blood glucose levels after consumption to see how it affects them personally. Portion control is essential, as even sourdough can cause significant blood sugar spikes if consumed in excess. Pairing it with protein or healthy fats may help mitigate these effects.

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