The fermentation process in sourdough breaks down some of the gluten and phytic acid, which can make it easier for some people to digest compared to other types of bread.

The natural fermentation process can increase the bioavailability of certain nutrients, such as B vitamins and minerals like magnesium and zinc, making them easier for your body to absorb.

Sourdough bread generally has a lower glycemic index compared to regular white bread. This means it can cause a slower, more gradual rise in blood sugar levels, which is beneficial for managing blood sugar levels.

Sourdough is rich in prebiotics and probiotics, containing both wild yeast and lactobacillus, that feed the good bacteria in the GI tract which helps improve overall gut health.