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 bakery or at home will you find bread that is made in the healthiest way possible. The natural yeast fermented slow rise results in a much healthier product, bread that even gluten-sensitive people have no issue eating (and it tastes better)
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 and only breaks down the starch. I really doubt that there are measurable health benefits of artisanal bread. Do you have any studies to back up that claim?
Mass produced bread can be produced like that. There's nothing about the concept of mass production that forbids products from taking a long time to produce.
Maybe in the US, nobody mass produces bread like that.
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 bakery or at home will you find bread that is made in the healthiest way possible. The natural yeast fermented slow rise results in a much healthier product, bread that even gluten-sensitive people have no issue eating (and it tastes better)