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

Fructans in NCGS

Fructan, Rather Than Gluten, Induces Symptoms in Patients With Self-reported Non-celiac Gluten Sensitivity

Khorasan and anti inflammation

Role of Kamut® brand khorasan wheat in the counteraction of non-celiac wheat sensitivity and oxidative damage

sourdough and gluten free

Adverse reactions to gluten: Exploitation of sourdough fermentation

gliadin and zonulin

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

Overview of gluten disorders

Gluten and wheat sensitivities- An overview

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

Spectrum of gluten-related disorders

Spectrum of gluten-related disorders: consensus on new nomenclature and classification

Sourdough fermentation reduced gluten toxicity

A grounded guide to Gluten: How Modern Genotype and Processing Impact Wheat Sensitivity

Gluten and intolerances

Non-Celiac Gluten Sensitivity: The New Frontier of Gluten Related Disorders

Gluten and IBS

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

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