Sourdough

20250117 #breakfastdiary 1285, -8°C/cloudy, 20 min/exercise (M) Sourdough has a low GI thanks to the relatively long fermentation process of its natural yeast. The longer the fermentation (usually 1-2 days at 5°C), the more carbohydrates the yeast breaks down, naturally reducing the amount the body absorbs. It's "what the season does and what time takes on," as I read in a piece by writer Kim Ae-ran. But as the saying goes, nothing beats too much of anything — eat a lot and it's all pointless anyway. So just one piece for breakfast~😃🫓 Crispy toasted #sourdough topped with ricotta cheese and basil pesto *GI (Glycemic Index) measures how much blood sugar rises after eating carbohydrates. Eating high-GI foods causes blood sugar to spike sharply, triggering excess insulin release and leading to fat storage. Repeated over time, this can lead to obesity, diabetes, and cardiovascular disease.