Earlier quoted context omitted.
The entire point of bread is turning wheat seeds into a digestible food. Part of that is milling, part is baking, and a big part is the fermenting and the long natural yeast rise. Mass produced bread never does this long natural yeast rise. Cheap versions use all kinds of chemicals to get the texture right, even the high quality variants use rapid rising yeast because natural yeast is way too slow. Only in a local ba…
I usually buy sourdough rye bread in the supermarket because that's the cheapest form of bread and I like it. It contains no "chemicals" that the legislator deemed necessary for inclusion in the ingredient list, save some sodium acetate as pH regulator and preservative. Sure, the artisanal bread at my local bakery is tastier, but it also costs about ten times as much. To my knowledge yeast doesn't touch gluten at all…
There are clear health benefits of artisanal foods: they costs more, you buy less (for the same weight), you get less calories - you aren't obese.
/s