Archive · 17 Jan 2026
Celebrity Nutritionist Pooja Makhija Discusses Gluten and Bread Choices
Pooja Makhija, a famous nutritionist, talked about how sourdough bread is better for your health than regular bread.
Regular bread has a lot of gluten, which can be hard to digest.
Sourdough bread, on the other hand, has much less gluten because it uses a special culture that breaks down the gluten.
This makes it easier to digest and better for your gut.
Deepika Sharma, a fitness expert, explained that ragi and rye bread are also good because they have lots of fiber and slow-digesting carbs that help keep your blood sugar steady.
Dr. Samuel Ayofemi Olalekan Adeyeye added that the natural fermentation process in sourdough makes it healthier for your heart.
So, if you're choosing bread, whole-grain sourdough is a great option because it's good for your gut, heart, and overall health.
Regular bread contains about 14,000 microorganism parts of gluten per slice, while sourdough bread has only 200.
Sourdough bread uses a microbial culture that digests gluten, making it easier to digest and reducing gluten content.
Ragi and rye bread are high in fiber and slow-digesting carbs, which help maintain steady blood sugar levels and support gut health.
Sourdough fermentation uses natural bacteria and yeast, which break down carbs and gluten, making it easier to digest and lowering the glycemic load.
Whole-grain sourdough bread is recommended for its health benefits, including lower LDL cholesterol, steady blood sugar levels, and improved mineral absorption.
- Who
- Celebrity nutritionist Pooja Makhija, personal fitness expert Deepika Sharma, Dr. Samuel Ayofemi Olalekan Adeyeye
- What
- Discussion on the benefits of sourdough bread and the differences between regular and sourdough bread
- When
- During a conversation on Masoom Minawala's podcast
- Where
- Not specified, likely during a podcast recording
- Why
- To educate about the health benefits of sourdough bread and its impact on gut and heart health
- Gluten in Regular Bread
- 14,000 microorganism parts per slice
- Gluten in Sourdough Bread
- 200 microorganism parts per slice
- Benefits of Sourdough
- Reduced gluten, easier digestion, lower glycemic load
- Ragi and Rye Bread
- High in fiber, slow-digesting carbs, good for gut bacteria
- Sourdough Fermentation
- Uses natural bacteria and yeast, improves gut health
- Whole-Grain Sourdough
- Boosts fiber intake, aids digestion, supports heart health
- Health Benefits of Fermentation
- Produces prebiotics, probiotics, and short-chain fatty acids
- Expert Opinions
- Pooja Makhija, Deepika Sharma, Dr. Samuel Ayofemi Olalekan Adeyeye