The Sourdough School

BREAD COURSES || NUTRITION TRAINING || DIGESTION ANALYSIS || PERSONALISED BREAD

Learn to bake, eat, and share the healthiest bread in the world. Discover how to bake as Lifestyle Medicine from the walled gardens of Dr Vanessa Kimbell’s beautiful Victorian home in rural Northamptonshire in the UK, where we train healthcare professionals, teach bakers, and support individuals to bake personalised bread using nutrigenetics and gut health assessments.

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IBS and the gut microbiota

Intestinal permeability- a new target for disease prevention and therapy

Mechanism and efficacy of dietary FODMAP restriction in IBS

Sourdough and IBS

Wheat and the irritable bowel syndrome – FODMAP levels of modern and ancient species and their retention during bread making

Dietary fibre and sourdough rye bread

Content and Molecular-Weight Distribution of Dietary Fiber Components in Whole-Grain Rye Flour and Bread

Triggers of IBS symptoms

Dietary Triggers of Abdominal Symptoms in Patients With Irritable Bowel Syndrome: Randomized Placebo-Controlled Evidence

High and low FODMAP foods

Fructans and Free Fructose content of Common Australian Vegetables and Fruit

Fibre and FODMAPS

Low-Digestible Carbohydrates in Practice

Prevalence of IBS

Global Prevalence of and Risk Factors for Irritable Bowel Syndrome: A Meta-analysis

Gluten and IBS

The overlap between Irritable Bowel Syndrome and Non-Celiac Gluten Sensitivity: A Clinical Dilemma

1900's French Digestive system picture.

Gastrointestinal Microbiota in Irritable Bowel Syndrome: Their Role in Its Pathogenesis and Treatment

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