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Is Sourdough Worth the Hype? Why Sourdough Isn’t Always as Healthy as You Think
- Rosemary Campbell
- Jun 30
- 3 min read
If you would have asked me a year ago if I thought sourdough was healthy, I would have said "absolutely!" I mean—it’s ancient, it’s fermented, it’s easier to digest…right?
But after diving headfirst into sourdough baking, I found myself with something I didn’t expect: an eczema flare so intense it shook me.
And it made me start asking hard questions:
Is sourdough really as healthy as it’s made out to be?
Could my beloved baking be making things worse?
What was I missing?
Today, I want to share the truths I wish I knew sooner—and why you might want to rethink how you're approaching sourdough, especially if you're struggling with your skin, gut, hormones, or immune system.
The Truth About Sourdough's Health Benefits
There’s a lot of real science backing up the benefits of true sourdough:
Fermentation helps break down gluten and phytic acid, making nutrients more available.
It can be easier to digest for many people compared to regular bread.
It has a lower glycemic index than conventional bread.
But here’s the problem: Not all sourdough is created equal—and even real sourdough might not be enough to heal deeper issues.
What I Didn't Realize (And You Should Know)
I thought making sourdough with organic flour was enough. But what I didn’t realize was:
Only use organic flour! Otherwise, you risk consuming high levels of glyphosate and other pesticides, major contributors to gut issues.
Even with organic flour, most commercial flours are still stripped of key parts like the germ, removing vital nutrients.
Even the best, long-fermented sourdough can stress a body already burdened with:
Candida overgrowth
Leaky gut
Eczema
Autoimmune issues
Histamine intolerance
The fermentation doesn’t magically remove everything triggering inflammation.
My Experience: How Sourdough Triggered My Eczema
Baking sourdough became a joy for me. It was therapeutic. It felt like I was doing something good for my family.
But after having my third baby, navigating a career change, and grieving the loss of my grandma, I noticed my body becoming inflamed under the stress.
As I indulged more in the bread, the waffles, the muffins... my eczema flared. Badly.
I found myself itching, inflamed, discouraged—and confused.
It wasn’t until I worked with a functional medicine specialist and started:
Supporting my liver
Clearing candida overgrowth
Radically reducing sugar and refined carbs (even "healthy" ones)
…that things finally started to shift.
The Missing Piece: It’s Not About Cutting Sourdough Forever
I don’t think sourdough is "bad." It’s a beautiful, traditional food.
But for many of us dealing with underlying issues, healing has to come first:
Support the liver.
Heal the gut lining.
Clear candida (yeast) or bacterial imbalances.
Lower systemic inflammation.
Then, reintroduce sourdough slowly, with freshly milled, whole grains to nourish a strong gut microbiome.
Biblical Wisdom on Food (and Timing)
Ecclesiastes 3:1 reminds us:
“There is a time for everything, and a season for every activity under the heavens.”
Maybe right now is a season for healing. For fasting from even good things for the sake of rebuilding strength— so that when the time comes, we can enjoy bread and feasting without hidden burdens.
Final Thoughts: Is Sourdough Worth the Hype?
Yes—and no.
✅ It's worth learning.
✅ It’s worth baking.
✅ It’s a beautiful gift when your body is strong enough to handle it.
But...
❌ It’s not a magic health fix.
❌ It’s not the cure for deep gut and systemic issues.
Heal first. Feast later.
Want to Follow My Healing Journey?
Sources Cited:
"Candida Free" by Sondi Bruner, CNP
"What the Bible Says About Healthy Living" by Rex Russell, M.D.
National Institutes of Health (NIH): Studies on gut microbiome and food sensitivities
Weston A. Price Foundation: Articles on traditional bread making and flour nutrient loss
Journal of Cereal Science: Research on nutrient degradation in processed flour
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