Let’s settle it: is sourdough really better than the soft, stretchy bread you can fin in most grocery store shelves?

If your gut could talk, it would scream:       YES.

 

And here’s why.

 

 

What’s Really Inside Store-Bought Bread? (And Why Your Gut Hates It)

Store-bought bread might look fluffy and fresh, but under the surface it’s a far cry from real bread.

Here’s why your digestive system might be less than thrilled:

 

❌ 1. Ultra-Processed Ingredients

Most commercial breads are made from refined white flour, which has been stripped of its fiber, bran, and germ — removing key nutrients like B vitamins, magnesium, and iron. This type of flour is digested rapidly, causing spikes in blood sugar and a crash in energy afterward.

Did you know?

This industrial refined white flour can make you feel full, but cannot considered nourishing.

❌ 2. Added Sugars and Industrial Oils

Many sandwich breads contain added sugar, corn syrup, and seed oils (like soybean or canola oil). These ingredients extend shelf life and softness but can contribute to inflammation, poor gut health, and unwanted weight gain.

Did you know?

A typical white loaf can have up to 5 grams of sugar per slice — almost as much as a cookie.

❌ 3. Preservatives and Emulsifiers

To stay soft for weeks, store bread uses chemical preservatives like calcium propionate and emulsifiers such as mono- and diglycerides. These are known to disrupt gut flora, and some are flagged for potential links to digestive discomfort and even mood changes.

Did you know?

According to a study in ‘Nature’ from 2015, emulsifiers may affect the microbiome and promote gut inflammation and metabolism irritation.

❌ 4. Zero Fermentation = Zero Digestive Support

Time = Money. Commercial bread is often made as fast as possible, forcing it to rise in under 1 hour. That’s great to save costs—but bad for your gut. Why?

No time to break down gluten, the FODMAPS, the ATIs and phytic acid

 

Why Fast Bread = Trouble for Your Gut

 

1. Gluten Isn’t Properly Broken Down

In quick-rise bread, gluten proteins (like gliadin and glutenin) stay intact. These can be hard to digest, especially for people with sensitivities (even without celiac disease).

 

2. High FODMAP Levels Stay Intact

FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides and polyols) can cause bloating, gas, and discomfort.

 

3. ATIs (Amylase Trypsin Inhibitors) stay active

These wheat proteins may trigger inflammation and activate the innate immune system in sensitive individuals.

ATIs are considered linked to non-celiac wheat sensitivity and gut inflammation.

 

4. Phytic Acid Isn’t Neutralized

Phytic acid binds minerals like iron, magnesium, and zinc—making them less absorbable (anti-nutrient effect).

 

So....

... it might that it´s not the gluten you react to - but the ATIs or FODMAPS, due to little fermentation time

 

which means....

.... long fermented bread could be a solution for you!

 

 

 

Why Sourdough Is a Gut-Friendly Superhero

 

 

Now compare that to your home baked, long-ferment sourdough—aka the kind your body actually likes.

✔️ 1. Slow Fermentation = Easier Digestion

Homemade Sourdough ferments 6-18h, allowing lactobacilli and yeast to predigest parts of the dough. That means:

Lower gluten levels: Less phytic acid (which blocks mineral absorption)
Lower FODMAPS (90% less after 4h+ fermentation)

Lower ATIs: More bioavailable nutrients

 

✔️ 2. Supports Your Microbiome

Even though the heat of baking kills live cultures, sourdough’s fermentation process still creates prebiotic compounds that feed good gut bacteria.

General info: A healthy gut is linked to better digestion, immunity, and even mood regulation.

 

✔️ 3. No Nasty Additives

Sourdough needs only:

Flour

Water

Salt

Eventual a bit of yeast

Time

That’s it. No dough conditioners, no bleach, no mystery chemicals. Just honest ingredients doing what they do best – and how

 

 

The Problem with Store-Bought Bread

Mass-produced bread may be convenient, but it often comes with a list of issues your body doesn’t love:

• Highly processed flour stripped of nutrients
• Added sugar and seed oils for taste and shelf life
• Preservatives and dough conditioners which are not healthy
• No fermentation time, which means potential issues for digestion & inflammation

 

Yes, it´s a one-grab and you have bread. BUT it doesn´t nourish you.

It´s not good for your gut. It might be linked to health issues.

 

Why Real Sourdough Is a Gut Hero

 

Sourdough isn’t just about flavor—it’s about fermentation.

That long, slow process gives your gut:

✅ More bioavailable nutrients

✅ A lower glycemic index

✅ Reduced phytic acid, making minerals easier to absorb

✅ Fewer FODMAPs, which irritate many sensitive stomachs

✅ Fewer ATIs, which can cause gut inflammation & metabolism disorder

✅ A subtle probiotic boost, even after baking

 

 

 

Store Bread vs. Sourdough – The Real Bread Battle

 

Feature	Store-Bought Bread	Traditional Sourdough	Millys Sourdough Mix
Ingredient quality	Low to moderate	High (artisan flour, salt)	Premium German & Italian flour + sourdough
Taste & texture	Bland & squishy	Tangy & crusty	Soft & crusty
Complexity	Low	High	Low
Preparation time	Instant	1–3 days, a lot of hands on time	4 simple steps, just add water Baker after 2-18h, up to you (full flexible)
Success rate	Instant ready	Complex to make, often with failures	Easy to make, succeeds
Gut friendliness	Low	High	High, clean-label formula
Glycemic index	High	Low	Low

 

 

 

So… Is Sourdough Worth It?

 

Absolutely.

And here’s the best part — you don’t need a starter, hours of stretch & folds, waiting & praying, or a PhD in fermentation to enjoy it.

 

Millys gives you:

• The gut health benefits of sourdough
• With zero effort — just mix, rest, and bake
• And a flavor so soft & crispy, even your stomach will thank you

 

 

 

Americans Are Craving Better Bread

67% of U.S. consumers say they are willing to pay more for clean-label, gut-friendly foods

41% are actively trying to reduce processed bread in their diets

The U.S. sourdough market is expected to reach $828M by 2030 (Grand View Research)

 

 

Final Thoughts: What Your Gut Really Wants

Your gut doesn’t want preservatives or plastic-wrapped fluff.
It wants real food, slow fermentation, and clean ingredients.

That’s what Millys delivers — sourdough that’s easy to make but rich in benefits.  

 

Ready to Bake a Better Loaf?

 

MAKE.  YOUR.  OWN.  BREAD

 

Make it simple – bake with Millys

 

 

 

✨ Try Millys Sourdough Bread Mix today — just add water and enjoy the health, taste, and simplicity your body (and calendar) will love.

Let´s start a better bread revolution — one happy gut at a time. 💛