PROVEN: YOUR TURN
I’m inviting you to step into what they called impossible.
The food industry said it was impossible.
Turns out it wasn’t. Proven reconnects the system to make possibly the healthiest bread in the world and it exists because someone had to refuse the way bread has been diminished. It stands where the food system said it was impossible to stand. The system is broken but what Proen does is demonstrate that the system can be re-connected — and you are being invited to be the connection. when you realign the system you realign with it. If you want to read the dietary intervention studies yourself, you can. I’ve made them available — because nothing about this is marketing. It’s evidence.
What is Proven Bread?
Yes Proven is an evidence based approach to healthy bread. You can read about it here – but the extraordinary part is not the bread itself. This is your turn to take pat in a real, lived protocol that lets them observe their own physiology shifting. So the extraordinary part is that this is a structured, 12-week dietary intervention delivered through a loaf of bread. The time frame is deliberate. Twelve weeks is long enough for your physiology to shift in meaningful ways — digestion, energy, mood, sleep, and microbial patterns.
You are stepping into a programme designed with precision: a rhythm, a structure, and a level of intention rarely applied to everyday food. This isn’t about hoping bread helps. It’s about observing what happens when you eat bread built for your biology. Proven is a course, but it is also a challenge to the food system itself — a refusal to accept industrial bread, depleted soils, anonymous supply chains and the myth that everyday food cannot be a clinical tool
Proven is an invitation to become a living part of a system change and YOU are the system.
This I where you learn to draw your boundary. In life we are so often made tom compromise, But you don’t have to compromise with your bread. With Proven you literally become the connection to the system.
Soil, farmer, miller, baker – you and your gut microbes. A living chain that industrial bread has flattened into oblivion.
This is where you draw a line in the sand with your bread. Twenty-four slices delivered every two weeks.
Twelve weeks of stepping out of the system that is failing all of us.
You activate the system
You are being invited into the system that connects the farmers, and the millers and baker – people like Henry Astor, Hodmedods and Peter Cook — a system built on soil, biodiversity, craft and integrity. They grow, they mill, they bake. You close the loop.
Because they devalued bread to the cheapest commodity on the shelf, we have ruined the palate — and our health has gone with it. Bread has been stripped of fibre, fermentation, flavour and meaning. We have accepted food designed to tolerate industrial processes rather than food designed to support human physiology. We are now living with the consequences: dysregulated metabolisms, collapsing microbiomes, children who cannot concentrate, adults who cannot sleep or digest or stabilise their mood. The system tells you it is your fault. It is not. It is the food.
They said it couldn’t be done. But it can be done, because we’ve already done it — twice. We built a system that reconnects soil health, regenerative farming, artisan craft, microbiome science, nutrigenetics, clinical insight and daily human behaviour into one coherent, functioning model — and then we made it edible. A staple food became a clinical interface.
And here is what sits beneath that achievement: We took the tools of clinical research, microbial science, nutrigenetics, fermentation and regenerative agriculture and fused them into a single, functioning system — not theoretically, but operationally, commercially and culturally. Proven is the refusal to accept every compromise the industrial food system demanded: cheaper grain, shorter fermentations, reduced fibre, simplified ingredients, abandoned integrity. This is the outcome of a decade-long experiment that proved, in data, that bread — the most dismissed, underestimated, industrialised food in the West — can be recalibrated into a biological, agricultural and behavioural intervention.
If this doesn’t blow your mind, it should.
Because we are not trying to “fix bread.” Proven is a total reset.
It exists to challenge the operating assumptions of the entire food system. We have built something the industry said was impossible — and this is your invitation to be part of it. Proven puts the power of evidence into the hands of ordinary people: mothers, daughters, bakers, sons, husbands, teachers, clinicians. You are the connectors — the living links between soil, grain, fermentation, physiology and culture.
And it is only because of the stubborn, unwavering support of people like Hodmedods, Henry Astor, Peter Cook, and the small network who refused to let this vision die, that we can now show, unequivocally, that the system can be reconnected.
So are you in? Are you ready to stop accepting the food system as it is and take part in what comes after it? I
If you are, then come with us — and it starts now.
Enrolment closes 11th January at 10pm.
Proven Bread was developed to be a total system change.
