Location: United Kingdom
Profession: Nutritionist
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Personal Information
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WooCommerce Order Link - 1 Oct 2022
https://thesourdoughschool.com/wp-admin/post.php?post=157158&action=edit
General Notes - 1 Jan 1970
Fair amount of general questions regarding starter
Email form 2022:
"Want to learn How I can develop my knowledge and skills into new ways of supporting clients in their wellness"
Amanda -> jo
"I am absolutely delighted that you are going to accept your 50% bursary place on our Nutrition and Digestibility of Bread Diploma. The next step for you is to book your place on the course:"
Personalised Bread Package
About
I qualified in 2010 with a BSc in Nutritional Medicine after a wide and varied career ranging from engineering to music publishing, a lot of travelling and always with a love of cooking ad delicious food. I have a special interest in the microbiome and microbial identity, and its impact on health. I currently live in Suffolk after many years spent in London and Naples. I love to cook food that tastes good yet nourishes, walk my dogs and swim in the North Sea. I like to eat bread with eggs, fish, avocado, kimchi, seaweed, herbs, seeds, dipped in a quality olive oil with an aged balsamic vinegar or to mop up a tasty sauce. I bake for (and experiment on!) my husband and kids; make pizzas for teenager sleepovers, post loaves in ‘care packs’ to kids at university, and bake, eat, cook and gift with, for and to friends, family and some local clients.
How I use BALM Protocol
There has been a pervasive belief for years within the nutritional community that all gluten-containing food should be excluded at all costs from a healthy diet. This has resulted in the unnecessary loss of essential nutrients, fibre, flavour as well as eating pleasure, and the addition of more highly processed food to the supermarket shelves in the guise of healthy gluten-free alternatives.
I plan to use the knowledge I reap from this community and find a unique proactive way (pondering as we progress) to delve further into of the nutritional value, diversity and heritage of grains to be part of personalised symbiotic dietary prescriptions to improve health outcomes in one to one and group settings. I am especially interested in how we can manipulate the microbial diversity and digestibility of the different grains in the sourdough in relation to the gut microbiome.
