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]
Follow on Instagram
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Student Login

Schedule a Call to Learn More

Navigation
  • Home
    • About The Sourdough School
    • Contact Us & FAQ
    • Request a Callback
    • Practical Information
    • The Team
    • A Social Enterprise
    • General FAQ’s about The School
    • Contributors & Guest Tutors
    • What Our Students Say
    • Login
  • Courses
    • Priority Access: Join the Waiting List
    • Workshops
    • Bake For Health Retreat
    • Tuscan Retreat
    • Diploma
  • Assessments
    • Bread & Health Assessment
    • Gut Health Assessment
    • Nutrigenomic Assessment
  • Our Approach
    • Baking as Lifestyle Medicine (BALM)
    • 12 Week Student Support Pack
    • Bread as Preventative Health
    • Personalising Bread Using Nutrigenetics
    • Training Bakers & Healthcare Professionals
    • Diversity Bread™
    • Prove it – The Case Studies
    • BALM & Bread in The Blue Zone
    • Proven: Bread Podcast
  • Admissions
    • Request a callback
    • Location, Opening Hours & Course Days & Times
    • Reviews
  • Shop
    • Our Flour and Ingredients
    • Our Books
    • Equipment
    • Flours From Farmers Directory
    • Add Farmer to the Directory

416 - ‘The Role of the Gut Microbiota in the Metabolism of Polyphenols as Characterized by Gnotobiotic Mice’. Journal of Alzheimer's Disease. 63(2): 409–421

Reference Number: 416

Year: 2018

Authors: Giulio Maria Pasinetti, Risham Singh, Susan Westfall, Francis Herman, Jeremiah Faith, and Lap Ho

Link: Link to original paper

Health: Ageing | Dementia | Gut Microbiome - Creating Healthier Bread to Support Optimal Gut Health | Inflammation | Mental Health | Stress

Nutrition: Antioxidants | Fibre | Polyphenols | Prebiotic | Whole grain

Inclusions: Wheat (whole)

Summary

We gain polyphenols from the grains that we consume through our bakes and these polyphenols are found to be high in antioxidants and anti-inflammatory. In particular, the grains we consume contain Ferulic Acid, making up to 90% of the polyphenol content found in a grain. This study provides us with understanding about how we gain the benefit from the polyphenols within the grain. It finds Ferulic Acid to be broken down by the gut microbe, Lactobacillus spp. and that this activity increases the bioavailability of the polyphenol allowing us to absorb it effectively. The study also explains how these polyphenols, broken down by our gut microbes, provide us with health benefits such as protection from neurodegenerative disease.

 

Take a look at our courses at The Sourdough School

All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Email Sign Up

BANT Member
Lifecode GX

Terms and Conditions | Privacy Policy
Copyright © 2025 Vanessa Kimbell
Call +44 (0)7813308301 | Email [email protected]
Registered in England & Wales: 08412236
Website by Callia Web