BALM – Proven as one of the healthiest approaches to bread in the world.
Based in the walled gardens of Dr. Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, UK, we tutor individuals and train bakers and healthcare professionals in Baking as Lifestyle Medicine (BALM). Personalising bread to your lifestyle, gut microbiome, and unique genetics for optimal health—tailoring fermentation, fibre, and diversity so that your daily bread becomes the foundation of your health.
You will learn more about why the Triticum durum can be tolerated by people with an immune response to Triticum aestivum. Different gluten composition: Although both bread wheat and durum wheat contain gluten, the specific composition of gluten proteins, including gliadins and glutenins, can vary between these grains. Some people might tolerate durum wheat gluten better than bread wheat gluten.
Suppose a person does not have celiac disease but still experiences discomfort or other symptoms after consuming bread made from modern bread wheat (Triticum aestivum). In that case, they may have non-celiac gluten sensitivity (NCGS) or other types of intolerances, such as irritable bowel syndrome (IBS) or wheat allergy. You will have learned how durum might be an alternative to bread wheat.
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All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.
