Sourdough fermentation involves lactic acid bacteria (LAB) like Lactobacillus and wild yeasts, which break down gluten proteins and phytic acid, making the bread potentially easier to digest and its nutrients more bioavailable?This process also lowers the bread’s glycemic index, helping to stabilize blood sugar levels. The fermentation creates prebiotic compounds that feed beneficial gut bacteria, supporting overall microbiome health. Additionally, LAB produce antioxidants and anti-inflammatory compounds during fermentation, which may have broader health benefits. The organic acids produced in sourdough also enhance mineral absorption, particularly for minerals like iron, zinc, and magnesium. Compared to regular bread, sourdough often contains higher levels of folate, antioxidants, and beneficial bacteria, making it a nutrient-dense option that supports digestive health, nutrient absorption, and potentially offers anti-inflammatory benefits.