The Sourdough School

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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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650 - ‘Wheat’. Journal of Experimental Botany. Volume 60(6), 1537–1553

Reference Number: 650

Year: 2009

Authors: P. R. Shewry

Link: Link to original paper

Health: Allergies

Nutrition: Gluten>gliadin | Minerals

Intolerance & Sensitivity: Allergies | Wheat sensitivity

Summary

Wheat is the dominant crop in temperate countries being used for human food and livestock feed. Its success depends partly on its adaptability and high yield potential but also on the gluten protein fraction which confers the viscoelastic properties that allow dough to be processed into bread, pasta, noodles, and other food products. Wheat also contributes essential amino acids, minerals, and vitamins, and beneficial phytochemicals and dietary fibre components to the human diet, and these are particularly enriched in whole-grain products. However, wheat products are also known or suggested to be responsible for a number of adverse reactions in humans, including intolerances (notably coeliac disease) and allergies (respiratory and food). Current and future concerns include sustaining wheat production and quality with reduced inputs of agrochemicals and developing lines with enhanced quality for specific end-uses, notably for biofuels and human nutrition.

Significance of this Study to the Baker:

Here at the sourdough school, we learn the importance of wheat as a wholegrain for our nutrition, gut health and overall health benefits that a high quality wholegrain can nourish us with. Sadly, we are also aware that the current environment makes it difficult for everyone to source good quality wholegrains. The poor quality of bread we find out on the shelves may well be contributing to adverse reactions in humans and driving chronic conditions such as diabetes, however at the School, we learn the importance and health benefits of fermentation of our wholegrain, via the sourdough process. So much so, that these naturally fermented wholegrains can actually prevent such chronic conditions.

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.

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