The Sourdough School

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

PERSONALISED BREAD. BAKE WITH THE HANDS OF AN ARTISAN AND THE MIND OF A CLINICIAN

Reduce Bloating · Improve Gut Health · Balance Blood Sugar · Ease IBS · Manage Gluten Sensitivity — Baking As Lifestyle Medicine. Set in the walled gardens of Dr Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, we run workshops, and our flagship course for practitioners is The Diploma in Personalising Bread. Book in for a chat today.

WhatsApp: +44(0)7813308301
[email protected]
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Butyrate and Dietary Soluble Fiber Improve Neuroinflammation Associated With Aging in Mice

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Effects of Dietary Selenium Supplementation on 4 Intestinal Barrier and Immune Responses are Associated 5 with its Modulation of Gut Microbiota

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Diversity of the cultivable human gut microbiome involved in gluten metabolism: isolation of microorganisms with potential interest for coeliac disease

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Prebiotic and other health-related effects of cereal-derived arabinoxylans, arabinoxylan-oligosaccharides, and xylooligosaccharides

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The Effects of Intact Cereal Grain Fibers, Including Wheat Bran on the Gut Microbiota Composition of Healthy Adults: A Systematic Review

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Potential prebiotics and their transmission mechanisms: Recent approaches

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Impact of whole grains on the gut microbiota: the next frontier for oats?

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Different Oat Ingredients Stimulate Specific Microbial Metabolites in the Gut Microbiome of Three Human Individuals in Vitro

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The role of whole-grain barley on human fecal microbiota and metabolome

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Modification of the colonic microbiota

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Kiwifruit (Actinidia deliciosa) changes intestinal microbial profile

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Effect of apple intake on fecal microbiota and metabolites in humans

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The Effects of Unfermented and Fermented Cow and Sheep Milk on the Gut Microbiota

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Impact of coffee consumption on the gut microbiota: A human volunteer study

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Interactions of black tea polyphenols with human gut microbiota: implications for gut and cardiovascular health

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