Wheat sourdough bread, thanks to the lower content of phytates, is characterized by better availability of minerals such as calcium, iron, zinc, magnesium, and B vitamins. This type of bread is recommended for people with gastric problems because it is digested more efficiently and reduces flatulence and digestive discomfort. Thanks to the fermentation process, sourdough bread also contains prebiotics which is a type of fibre that nourishes the beneficial microorganisms living in the intestines; improving the body’s immunity. This type of bread is also recommended for people who have problems with impaired glucose regulation due to the lower glycemic index when compared to standard whole wheat bread.