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.

+44(0)7813308301
[email protected]
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Impact of Omega-3 Fatty Acids on the Gut Microbiota

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Short Chain Fatty Acids (SCFAs)-Mediated Gut Epithelial and Immune Regulation and Its Relevance for Inflammatory Bowel Diseases

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Resistant starch and “the butyrate revolution”

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Effects of Arabinoxylan and Resistant Starch on Intestinal Microbiota and Short-Chain Fatty Acids in Subjects with Metabolic Syndrome: A Randomised Crossover Study

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Gut microbiota-derived short-chain Fatty acids, T cells, and inflammation

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Effect of banana consumption on faecal microbiota: a randomised, controlled trial

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Butyrate and Dietary Soluble Fiber Improve Neuroinflammation Associated With Aging in Mice

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The Effects of Intact Cereal Grain Fibers, Including Wheat Bran on the Gut Microbiota Composition of Healthy Adults: A Systematic Review

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Microbial fermentation of flaxseed fibers modulates the transcriptome of GPR41-expressing enteroendocrine cells and protects mice against diet-induced obesity

SCFA and gut health

Gut Fermentation of Dietary Fibres: Physico-Chemistry of Plant Cell Walls and Implications for Health

health benefits of fermented beverages

Fermented beverages with health-promoting potential: Past and future perspectives

wheat and bacterial strains

Prebiotic effect of soluble fibres from modern and old durum-type wheat varieties on Lactobacillus and Bifidobacterium strains

Diet and the gut microbiome

The role of the gut microbiota in nutrition and health

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