Glycemic Load Testing or, the case for Sourdough
I have done some amount of research on the subject of how Sourdough breads affect persons with Diabetes. As a person afflicted by this disease, I take it seriously and while I'm not a very good follower of my Dr's orders, I do make efforts in certain areas to control my sugar levels. My own experience was that my blood sugar went and stayed down when I ate breads risen with a natural yeast. That isn't to say the same will happen to you but I wouldn't bet against it.
I was directed to a set of scientific papers done in Europe by some prominent scientists at a University concerning this subject. The short story is that they made 8 loaves of bread. 2 each of 4 types. In each type the bread was risen by commercial or natural (sd) yeast. Otherwise the breads were identical. The testing was done to determine the glycemic load of each bread on a healthy person. The results are remarkable. It shouldn't be a surprise that our bodies digest natural products more easily than commercial pretenders.