100 grams of Platinum bread equals to approx. one slice. With just two slices you can achieve 40% and 32% of you daily fiber- and protein needs respectively.​ It should be noted that in sourdough bread, the concentration of gluten is significantly decreased (by up to 97%). Eating sourdough can be a safe and healthy way to consume grains for nearly everyone.​

There is some evidence to suggest that sourdough and cold proofing may reduce allergic reactions to bread in some people, but it is not a guaranteed solution for everyone. Sourdough bread is made using a natural fermentation process that involves a combination of flour and water, along with a starter culture of naturally occurring yeast and bacteria. This extended fermentation process can break down some of the proteins in the flour, potentially making them less allergenic. Studies have shown that sourdough bread may be better tolerated by some people with wheat allergies or sensitivities compared to bread made with commercial yeast. However, not all individuals with wheat allergies or sensitivities may experience relief from consuming sourdough bread. Similarly, cold proofing or retardation can also potentially reduce the allergenicity of bread proteins. During cold proofing, the dough is refrigerated for an extended period of time, which can also break down some of the proteins in the flour and potentially make them less allergenic. However, more research is needed to fully understand the effects of cold proofing on bread allergenicity. Overall, while sourdough and cold proofing may reduce allergic reactions to bread in some people, it is important to note that food allergies are complex and can vary widely from person to person. Anyone with a known food allergy or sensitivity should always consult with a healthcare professional before consuming any food that may contain allergenic ingredients. Source: OpenAI (May 2023)