Sourdough’s Slow Fermentation May Boost Nutrition, but Moderation Still Matters

Sourdough bread can offer digestive and nutritional benefits—fiber-rich, with fermentation that may enhance mineral absorption and lower some FODMAPs—especially when made with whole grains. However, it still contains calories and gluten, so portions matter and some store-bought loaves may include added sugars or additives; choosing artisan or homemade, whole-grain sourdough fits best in a balanced diet.