In a sourdough you find yeasts and lactic acidosis bacteria. The yeast produce mainly CO2 and alcohol. The LAB produce organic acids. Mainly lactic and acetic acid. These acids lower the pH of the sourdough and as such kill the pathogens. But also allow enzymes to get into action. As such phytic acids are reduced, the gluten network cut up into amino acids. This makes the bread more digestive and allows are body to absorb more nutrients. This is a very short summary why sourdough bread is better for us... Science is amazing!!!
Stay safe, and treat your starter well.👍