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Sourdough Fermentation and Gut Health: How Wild Lactic Acid Bacteria Degrade Phytic Acid, Lower Glycemic Response, and Reduce FODMAPs
The peer-reviewed nutritional biochemistry of long-fermented sourdough: how pH below 5.5 activates phytase to unlock iron, zinc, and calcium, reduces wheat fructans (FODMAPs), and moderates post-meal glucose spikes.