The Sourdough School

WORKSHOPS || ONLINE TRAINING | || RETREATS || PERSONALISED BREAD || GUT HEALTH

BAKING WITH THE HANDS OF AN ARTISAN AND THE MIND OF A CLINICIAN

Transform your health and wellbeing through your everyday bread. Run from the walled gardens of Dr Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, we run workshops, retreats and an in depth online Diploma in Baking as Lifetyle Medicine. Book in for a chat today

WhatsApp: +44(0)7813308301
[email protected]
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Bread Affects Clinical Parameters and Induces Gut Microbiome-Associated Personal Glycemic Responses

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Bread making technology influences postprandial glucose response: a review of the clinical evidence

beta glucan and diabetes

Effects of breakfast cereals containing various amounts of beta-glucan fibers on plasma glucose and insulin responses in NIDDM subjects

Sourdough and glycemic response

Effects of breads of varying carbohydrate quality on postprandial glycaemic, incretin and lipidaemic response after first and second meals in adults with diet-controlled type 2 diabetes

Sourdough bread and sprouted grains

The Acute Impact of Ingestion of Sourdough and Whole-Grain Breads on Blood Glucose, Insulin, and Incretins in Overweight and Obese Men

Sourdough and insulin response

Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses

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