In recent years, burgeoning interest has been directed towards understanding the gut microbiome and its profound influence on our overall health. This intricate ecosystem, comprising around 100 trillion bacteria, fungi, viruses, and protozoans within our digestive system, is emerging as a critical determinant of health and disease.
Though the field of gut microbiome research is still young, it’s clear that our relationship with these microbes is fundamentally symbiotic. They contribute significantly to our health by aiding digestion, bolstering immunity, synthesizing vitamins like vitamin K and B12, and even impacting our mental wellbeing. These microbes communicate with our brain through pathways such as the vagus nerve, possibly affecting our mood, appetite, and anxiety levels.
Evidence suggests that an imbalanced gut microbiome, often referred to as ‘dysbiosis’, is linked with several diseases, including autoimmune disorders, multiple sclerosis, and Parkinson’s disease. The gut microbiome’s composition appears to be shaped by various factors such as our initial microbial seeding at birth, diet, lifestyle, medication use, and environmental exposures.
As a researcher and baker with a keen interest in the microbiome’s role in digestion, Vanessa has become particularly interested in the potential benefits of long, slow-fermented sourdough bread on the gut microbiome. This interest springs from numerous laboratory studies and experiments conducted on laboratory animals, suggesting that diet plays a crucial role in shaping the gut microbiome. Although there is no definitive evidence yet that sourdough specifically affects the gut microbiome positively, the convergence of existing research hints towards this possibility. Therefore, we continue to study and explore this fascinating aspect of health and nutrition.
