The Sourdough School

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.

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Gluten and Autism Spectrum Disorder

A Descriptive Study of Alternative Grain Consumption among Individuals with Celiac Disease

Tetraploid and hexaploid wheat varieties reveal large differences in expression of alpha-gliadins from homoeologous Gli-2 loci

Tetraploid and hexaploid wheat varieties reveal large differences in expression of alpha-gliadins from homoeologous Gli-2 loci

Recent advances in celiac disease

Recent advances in celiac disease

A genome-wide association study for celiac disease identifies risk variants in the region harboring IL2 and IL21

A genome-wide association study for celiac disease identifies risk variants in the region harboring IL2 and IL21

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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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Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products

Detection and quantitation of immunogenic epitopes related to celiac disease in historical and modern hard red spring wheat cultivars

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Celiac Disease, Wheat Allergy, and Gluten Sensitivity: When Gluten Free Is Not a Fad

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A prospective, double-blind, placebo-controlled trial to establish a safe gluten threshold for patients with celiac disease

sourdough and gluten free

Adverse reactions to gluten: Exploitation of sourdough fermentation

Sourdough lactobacilli and gluten degradation

Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: New perspective for coeliac disease

gliadin and zonulin

Gliadin, Zonulin and Gut Permeability: Effects on celiac and non-celiac intestinal mucosa and intestinal cell lines

Difference between gluten sensitivity and coeliacs

Divergence of gut permeability and mucosal immune gene expression in two gluten-associated conditions: celiac disease and gluten sensitivity

Sourdough and coeliac disease

Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue pateints

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