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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SCFA and IBS

Microbiota metabolite short chain fatty acids, GPCR, and inflammatory bowel disease

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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