From prehistoric times till now, sourdough has remained a bread basket staple thanks to its characteristic tang and tantalizing texture. But this humble loaf isn't just about good taste; it's a full-blown gut health powerhouse.

Made from a magical blend of flour, water and the occasional pinch of salt, sourdough bread isn't particularly suited to those with celiac disease, but for the rest of us, there are some interesting health benefits to chew over.

Picture it: A bacterial rave, where lactic acid bacteria and yeasts are throwing down on the dance floor of your bread bowl. This party results in a so-called "sourdough starter," rich in prebiotics and probiotics. While the heat of the oven zaps most of the probiotics into oblivion, it leaves the prebiotics intact, working as dietary fiber to satiate your gut's appetite.

But it's not just about keeping your gut bacteria happy. The fermentation process also works to breakdown the FODMAPs (a group of carbohydrates that are infamously hard to digest) thereby easing potential bloating, discomfort, and other digestive upsets. Sweet deal, right?

Slice into a loaf of sourdough, and you're also cutting through potential mineral blockers. Our old enemy, phytic acid-found in most grains, legumes, nuts-can hinder the absorption of minerals, but fret not, for fermentation rescues the day by reducing phytic acid levels.

Who knew that sourdough bread was such an undercover health trove? Not only does it contain valuable vitamins and minerals-serious shout out to B vitamins, manganese, and selenium-but it also proves to be a champion in the fight against unexpected sugar spikes by offering a lower glycemic index (GI) compared to other breads.

Speaking of GIs, let's hit you with some bread stats: Whole wheat bread scores a GI of 71, while our sourdough hero comes in with a GI of 54. And for those well-versed in GI language, you'll know that's a win for blood sugar control.

Need to steer clear of gluten? Sourdough could be your potential ally, as the fermentation process reduces some of the gluten content, making it an option for those with a mild gluten intolerance. However, if you're living with celiac disease, let's make one thing clear: just avoid the gluten, even in sourdough form.

Looking to incorporate sourdough into your meals without excessively toasting your sodium level or your carb count? Eye your portion sizes and add a side of good fats and lean proteins to balance your consumption.

Certainly, life can't be all about kale. Sometimes, we need to let our palette savour the tangy goodness of an old mate- the sourdough bread!