Vanessa Kimbell is a strong advocate for reconnecting the impact of bread on our physical and mental health. Bread, as one of the most basic and universal food items, has a powerful role in our diets and our culture. However, the way we have been producing and consuming bread in recent years has often overlooked its potential health implications.
Viewing bread from an evolutionary perspective, Vanessa emphasizes the importance of traditional fermentation processes in bread making, specifically the sourdough method, which can enhance the bioavailability of nutrients and increase the health benefits of bread.
Fermentation not only preserves food; it also creates an environment for beneficial bacteria to thrive and produce key metabolites during this process. These metabolites can include dietary fibre but also go beyond to produce other compounds such as short-chain fatty acids, vitamins, and minerals.
Recent research suggests that these compounds could have a far-reaching impact on our health, particularly on our gut microbiome, which is increasingly being linked to mental health through the ‘gut-brain axis’. In essence, the health of our gut can have a significant impact on our brain and mental health, meaning that the food we eat could indirectly influence our psychological well-being.
However, Vanessa also acknowledges that bread, particularly when made with refined grains and processed on a large scale, can negatively affect our health, contributing to issues such as obesity and chronic diseases. That’s why she believes in returning to more traditional bread-making methods, using whole grains and slow fermentation processes, to create a product that tastes better and is also better for our health.
The work at The Sourdough School has, for many years, taught that bread has a crucial role to play in social justice. As a fundamental food staple, access to quality bread is something everyone should have, regardless of their socio-economic status. By promoting more health-conscious bread-making practices, Vanessa aims to make nutritious, wholesome bread more accessible to all.
This symbiotic relationship between us and the food we eat, specifically bread, is not yet fully understood, highlighting the importance of ongoing research in this field. Understanding how different methods of bread production can influence its nutritional properties and subsequent health impacts is crucial to advancing our knowledge and making informed dietary choices. Vanessa’s work seeks to illuminate this relationship further, contributing to a broader understanding of the relationship between diet, health, and well-being.
