Location: Germany
Profession: Home Baker
Personal Information
Enrollment Status: 3 Enrolled
Online Course: BALM Diploma - 2022
WooCommmerce Orders
Communications
Interview notes - 10 Oct 2022
https://thesourdoughschool.com/wp-admin/post.php?post=157474&action=edit
https://thesourdoughschool.com/wp-admin/post.php?post=157131&action=edit
General Notes - 1 Jan 1970
I believe she had someone take part in a mentorship program
Pointed out a mistake lucy made on a post in early 2023
"2021 Online Nutrition & Digestibility Diploma at 50%"
"I am addressing you with a concern that has been on my mind for a very long time.
It is about the connection between trauma, microbiome and associated diseases.
I would like to focus on the physical aspects. I am aware of the fact that a human being is not divisible and that psyche and physique belong together.
I myself have been affected by trauma and am now on the way to healing. Psychologically and physically.
And I would like to understand so much.
I would like to understand (in retrospect) what the dungeon of my trauma looked like. Never secured in my body, always looking for something, cravings, ups, downs, migraines, depression, manic phases..... what are the marks that trauma leaves on the body?
My trauma is resolved and I can look back more and more observantly. And try to understand what was there.
But I also work with traumatized children. And there the trauma is not over. These are children who have been removed from their families for the sake of the child's well-being and now live in foster families. So they live in the tension of the new family and their family of origin. And I see migraines in 5 year olds, sugar addiction, depression and manic states.
It hurts my soul to see that, because I know what it feels like to not feel secured. Neither in life, nor in one's own body. You never know when a trigger will come and the inner hell ride will start, you never know if you will wake up in the morning in a good mood and full of strength or deathly longing with a migraine. Mentally, I can give the kids what they need to understand what's happening. But physically, I'd like to be able to support them as well. So they don't have to go through anorexia, binge eating, and probably prediabetes like I did.
I was on sick leave from work for over a year and am just slowly starting to get back to work. There are foster parents who are open to my thoughts, with them I would love to develop ideas and plans to support the children physically. I would tell them about my own experiences and about my new diet that I learned about through the sourdough school. I already have a very large repertoire there. Thank you very much for that. I can't say that often enough.
My question is, can you think of any specific studies or research on this topic (trauma - nutrition - children), or people I could contact?"
Personalised Bread Package
About
Sourdough is the answer.
What was the question?
Even as a child, I loved fermentation. I played in the feed silo and on the dung heap of the farm next door and was fascinated by how it smelled and what was bubbling there. And I still love running into the kitchen in the morning in my pajamas to see what happened overnight in the sourdough jar. It never ceases to excite me. And even though I know more and more about the microorganisms and fermentation control, I always retain a bit of magic and mystery.
As a northern German, I love dark, moist whole grain rye sourdough bread. And since I'm a student at the sourdough school, I love whol grain sourdough cakes. Rye of course . Until then, cake wasn't really my thing.
If I could start all over again, I would become a baker. But now I'm a learning therapist. A learning therapist who bakes something from her sourdough in every bit of free time, bakes together with others or teaches others to bake bread themselves.
How I use BALM Protocol
Just as I always strive in my work to empower children to take good care of themselves by knowing what is good for them, what is not, and what they need to learn well, I want to pass that on in bread baking. I want to share my knowledge of good bread and symbiotic eating and make people self-efficient.
