WORKSHOPS || ONLINE TRAINING | || RETREATS || PERSONALISED BREAD || GUT HEALTH
BAKING WITH THE HANDS OF AN ARTISAN AND THE MIND OF A CLINICIAN
Transform your health and wellbeing through your everyday bread. Run from the walled gardens of Dr Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, we run workshops, retreats and an in depth online Diploma in Baking as Lifetyle Medicine. Book in for a chat today
You will learn more about why the Triticum durum can be tolerated by people with an immune response to Triticum aestivum. Different gluten composition: Although both bread wheat and durum wheat contain gluten, the specific composition of gluten proteins, including gliadins and glutenins, can vary between these grains. Some people might tolerate durum wheat gluten better than bread wheat gluten.
Suppose a person does not have celiac disease but still experiences discomfort or other symptoms after consuming bread made from modern bread wheat (Triticum aestivum). In that case, they may have non-celiac gluten sensitivity (NCGS) or other types of intolerances, such as irritable bowel syndrome (IBS) or wheat allergy. You will have learned how durum might be an alternative to bread wheat.
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All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.
