The Sourdough School

DIVERSITY BREAD® || PERSONALISED BREAD || BAKING AS LIFESTYLE MEDICINE

Bake With The Hands Of An Artisan And The Mind Of A Clinician

Set within the walled gardens of Dr Vanessa Kimbell’s beautiful Victorian home in rural Northamptonshire, The Sourdough School is home to the Proven Bread Programme, teaching the art and science of nutrition, the gut microbiome and fermentation in bread. We train bakers to produce Diversity Bread® and healthcare professionals to personalise bread through Baking as Lifestyle Medicine. Arrange a conversation today.

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Whole grain

Intake of whole grain foods and risk of type 2 diabetes: results from three prospective cohort studies

Effects of whole grains on glycemic control: a systematic review and dose-response meta-analysis of prospective cohort studies and randomized controlled trials

Role of Whole Grain Consumption in Glycaemic Control of Diabetic Patients: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

Whole grain and refined grain consumption and the risk of hypertension: a systematic review and meta-analysis of prospective studies

Food Groups and Risk of Hypertension: A Systematic Review and Dose-Response Meta-Analysis of Prospective Studies

Effect of increased consumption of whole-grain foods on blood pressure and other cardiovascular risk markers in healthy middle-aged persons: A randomized controlled trial

Whole Grain Consumption and Risk of Ischemic Stroke: Results From 2 Prospective Cohort Studies

Consumption of whole grains and re ned grains and associated risk of cardiovascular disease events and all-cause mortality: a systematic review and dose-response meta-analysis of prospective cohort studies

Whole grain consumption and risk of cardiovascular disease, cancer, and all cause and cause specific mortality: systematic review and dose-response meta-analysis of prospective studies

Nudging children towards whole wheat bread: a field experiment on the influence of fun bread roll shape on breakfast consumption

Cardiovascular benefits from ancient grain bread consumption: findings from a double-blinded randomized crossover intervention trial

Effect of increased consumption of whole-grain foods on blood pressure and other cardiovascular risk markers in healthy middle-aged persons: a randomized controlled trial

Whole Grains, Refined Grains, and Cancer Risk: A Systematic Review of Meta-Analyses of Observational Studies

Dietary fibre, whole grains, and risk of colorectal cancer: systematic review and dose-response meta-analysis of prospective studies

Association of whole grains intake and the risk of digestive tract cancer: a systematic review and meta-analysis

Whole grain consumption and risk of colorectal cancer: a population-based cohort of 60,000 women

Increased gut hormones and insulin sensitivity index following a 3-d intervention with a barley kernel-based product: a randomised cross-over study in healthy middle-aged subjects

Whole grain-rich diet reduces body weight and systemic low-grade inflammation without inducing major changes of the gut microbiome: a randomised cross-over trial

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

Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon Level

Minor changes in fibre intake in the UK population between 2008/2009 and 2016/2017

Intakes and food sources of dietary fibre and their associations with measures of body composition and inflammation in UK adults: cross-sectional analysis of the airwave health monitoring study

Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

A hypocaloric diet rich in high fiber rye foods causes greater reduction in body weight and body fat than a diet rich in refined wheat: A parallel randomized controlled trial in adults with overweight and obesity (the RyeWeight study)