Scientists test if slower sourdough can tame sugar spikes

This small, completed study explored whether eating sourdough bread fermented for different lengths of time affects blood sugar levels after a meal in adults with prediabetes. Researchers tested if bread with longer fermentation (and more natural acids) caused a smaller, slower rise in blood sugar compared to standard bread. The goal was to see if this specific food choice could be a helpful part of managing prediabetes and preventing it from turning into type 2 diabetes.