The Sourdough School

DIVERSITY BREAD® || PERSONALISED BREAD || BAKING AS LIFESTYLE MEDICINE

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Set within the walled gardens of Dr Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, The Sourdough School is home to the Proven Bread Programme, teaching the art and science of nutrition, the gut microbiome and fermentation in bread. We train bakers to produce Diversity Bread® and healthcare professionals to personalise bread through Baking as Lifestyle Medicine. Arrange a conversation today.

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565 - ‘Recent advances in celiac disease’. World journal of gastroenterology: WJG. 17(18), p.2259

Reference Number: 565

Year: 2011

Authors: Freeman, H.J., Chopra, A., Clandinin, M.T. and Thomson, A.B.

Link: Link to original paper

Health: Inflammation

Intolerance & Sensitivity: Coeliac

Summary

Abstract

Celiac disease now affects about one person in a hundred in Europe and North America. In this review, we consider a number of important and exciting recent developments, such as clinical associations, HLA-DQ2 and HLA-DQ8 predispositions, the concept of potential celiac disease, the use of new imaging/endoscopy techniques, and the development of refractory disease. This review will be of use to all internists, pediatricians and gastroenterologists.

Significance for a baker:

This research focuses on the diagnosis of coeliac disease and the advances in technology that are leading to diagnosis through various methods. With improved understanding of coeliac disease, it is easier for bakers to know what they can and cannot digest and can adapt their baking accordingly.

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Disclaimer

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.

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