As some of you know I finished my doctorate in Baking as Lifestyle Medicine and Preventative Health let year, and easier this year I qualified as a nutrigenomics practitioner It was a pretty busy year and it has taken me a while to weave the application of this knowledge into The Sourdough School Diploma programme. In this article I will explain why I feel that this is relevant and useful to understanding bread and the impact on our health, and a little more on how we will use this in our personalisation of bread. I am really excited to incorporate nutrigenomics into our courses starting January 2025. I am working with the team at LifecodeGX and this fits my mission to enhance the nutritional value and digestibility of bread for social change. .
What is Nutrigenomics?
First off let me explain what Nutrigenomics is. It is a cutting-edge field of study that explores the interaction between our genes and the nutrients we consume. It helps us understand how genetic variations can affect individual responses to different dietary components. By examining how our unique genetic makeup influences our nutritional needs, tolerances, and overall health, nutrigenomics provides personalised insights that can optimise diet and lifestyle choices, not just for bread but a total overview.
Why Personalise Bread?
Personalisation in nutrition acknowledges that no two individuals are the same. Our genetic profiles, microbiomes, and lifestyles all contribute to how we metabolise and respond to the food we eat. Bread, as a staple in many diets, is an excellent starting point for personalisation. Understanding the relationship between bread and our unique biology allows us to craft recipes that support individual health needs, enhance well-being, and even act as preventive healthcare.
At The Sourdough School, personalising bread is not just about making it taste better; it’s about making it work better for you. By tailoring bread to suit individual genetic profiles, we aim to transform it from a simple food into a powerful tool for maintaining and improving health.
How We Teach Personalised Bread
1. The Importance of Nutrigenomics
Nutrigenomics plays a crucial role in our personalised approach to bread making. It helps us:
- Identify Nutritional Needs: By understanding specific genes related to nutrient metabolism, we can determine individual requirements for vitamins, minerals, and other essential nutrients found in bread.
- Understand Food Tolerances: Genetic testing can reveal predispositions to conditions like gluten sensitivity or coeliac disease, allowing us to tailor bread recipes to minimise adverse reactions.
- Optimise Diet and Lifestyle: With insights into how our bodies process carbohydrates, fats, and proteins, we can adjust bread recipes to support metabolic health, prevent chronic diseases, and promote overall well-being.
2. The Genetic Testing Process
Starting in January 2025, students enrolled in the Diploma programme will have the opportunity to participate in comprehensive genetic testing through Lifecode Gx during the second term. This genetic test is an essential part of our curriculum, designed to provide insights into specific genes related to bread digestion, nutrient absorption, and overall health.
What Does the Test Include?
- Gluten Breakdown: Genes related to the ability to digest gluten, which can indicate a predisposition to gluten sensitivity or coeliac disease.
- Nutritional Requirements: Genetic markers that influence how our bodies process nutrients such as B vitamins and choline, crucial for brain health and energy metabolism.
- Methylation Pathways: Insights into the methylation process, which affects how our bodies manage toxins and maintain DNA integrity, impacting overall health.
3. Applying Genetic Knowledge
Once students receive their genetic test results, they will learn how to apply this knowledge practically to their bread-making practices. This personalised approach empowers students to optimise their own health by making informed dietary choices and adjusting their baking methods to suit their genetic predispositions.
For example, students who discover they have a genetic predisposition to gluten sensitivity can explore sourdough fermentation techniques that naturally reduce gluten content. Those with specific nutrient requirements can learn to incorporate ingredients rich in those nutrients, enhancing the nutritional profile of their bread.
4. Integrating Genetic Testing into the Curriculum
The incorporation of genetic testing into our courses offers a profound and personalised educational experience. By understanding their genetic blueprint, students can apply scientific knowledge practically, improving their health and enhancing their skills in baking healthy, digestible bread.
The Role of the Gut Microbiome
Our approach to personalised bread also considers the gut microbiome, a crucial factor in overall health. Each individual’s gut microbiome is unique, influencing how we digest food, absorb nutrients, and maintain our immune system. By tailoring bread to support a healthy gut microbiome, we can enhance digestion, boost immunity, and even support mental health.
At The Sourdough School, we emphasise the importance of fibre diversity in promoting a healthy gut microbiome. Our courses teach students how to select and use various grains and seeds to increase fibre content and support beneficial bacteria in the gut. This holistic approach ensures that the bread we bake is not only delicious but also a powerful ally in maintaining optimal health.
Why This Matters
The trend towards personalising nutrition is gaining momentum, reflecting the growing recognition that each of us has a unique metabolic response to food. This variation stems from our distinct DNA, microbiome composition, and lifestyle factors. By integrating nutrigenomics and gut microbiome science into our bread-making practices, we can offer a more effective, personalised approach to nutrition.
Bread as Lifestyle Medicine
The Baking as Lifestyle Medicine (BALM) Protocol is the foundation of our personalised bread approach. BALM transforms bread from a simple carbohydrate source into a multifunctional food that supports health and well-being. By using low glycemic index ingredients, high-fibre grains, and fermentation techniques, BALM promotes satiety, blood sugar control, and overall metabolic health.
The Future of Bread: Personalisation
As we move towards a future where nutrition is increasingly personalised, The Sourdough School is at the forefront of this transformation. Our commitment to incorporating genetic testing into our curriculum reflects our dedication to providing students with the tools they need to create bread that truly nourishes. By understanding their genetic makeup and the needs of their gut microbiome, students can craft bread that supports their health and the health of their communities.
Be part of the Sourdough School and join us
Starting January 2025, our Diploma students will have the unique opportunity to explore the future of bread through personalised nutrition. By combining the art of baking with cutting-edge science, we are paving the way for a new era of bread making—one that prioritises health, well-being, and longevity.
At The Sourdough School, we believe that understanding our genetic blueprint and gut microbiome is the key to unlocking the full potential of bread as a cornerstone of a healthy lifestyle. Join us on this journey and discover how personalised bread can make a difference in your life and the lives of those around you.
