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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EINKORN

Nutritional properties of einkorn wheat (Triticum monococcum L.)

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

Wheat and bread making process

Wheat flour constituents: how they impact bread quality, and how to impact their functionality

Wheat and gluten

Genetics of wheat gluten proteins

Wheat and implication in celiacs disease

Mapping of gluten T-cell epitopes in the bread wheat ancestors: Implications for celiac disease

sourdough Lactic acid bacteria and gluten

Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance

Spectrum of gluten-related disorders

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

Gluten Sourdough

The Role of gluten in Celiac Disease and Type 1 Diabetes

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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