Sourdough & Blood Pressure
The relationship between artisanal bread and blood pressure is explored as part of our Diploma in Nutrition and Digestibility of Bread. By focusing on bioactive compounds in whole grains and the impact of slow fermentation, we help students and clinicians move beyond simple calorie counting to functional, heart-healthy nutrition.
Through her doctoral research and the BALM framework, Dr Vanessa Kimbell has pioneered a preventive approach to healthcare, collaborating with Lifecode Gx to look at individual genetics through Personalised Bread consultations. These studies below are vital in informing our practical application, guiding specific ingredient choices and fermentation methods that may influence both vascular health and sodium reduction in baking.
When we consider that 1.4 billion adults worldwide live with hypertension (WHO), with 44% of people being unaware that they even have the condition, the need for a more precise, evidence-based approach to the bread on our table has never been more urgent. To apply these findings to your own health journey, consider our Proven Bread programme for a structured approach to heart-supportive baking.
