I hate to do this, but I'm always saying that I'm not a Dr and you need to find proof for yourself.  We do a lot of research before we comment on dietary and health information.

There have been studies of late where there's supporting evidence that suggests the lactic and acetic acids formed in sourdough bread is much better for people who are sensitive to gluten. 

I'm not talking about coeliac disease, as unfortunately sourdough still won't help here, but for people that feel slight discomfort, they may have no issue with true sourdough.  You'll have to read about what I call a true sourdough later in the course.

For me, there are many other reasons to make and eat sourdough.

I love to share wonderful tasting food.  Sourdough bread, baguettes and the like are a pleasure to serve to my family and friends.

The crust and crumb of sourdough is way more interesting and enjoyable than a shop-bought product.

I find a sourdough sandwich will satisfy my hunger way more than shop-bought bread sandwich.  I believe that is to do with how our bodies digest the available sugars.  Apparently these type of sugars release at a slower rate, reducing blood sugar spikes.

True sourdough bread will keep better than plain homemade bread.  If you're to use a recipe of the usual flour, water, yeast, and salt to make your bread.  Your sourdough will keep better because during the process of fermentation it produces natural preservatives in the form of acids.

And finally, it tastes better, looks better and I actually enjoy making it!