Location: United Kingdom
Profession: Nutritionist
About
My favourite way to eat bread is when it is warm with lots of melted butter. I bake for family members but would like to extend this.
My Work
I am in London. I only bake occasionally at the moment and my bread is a little heavy I think.
Passionate about Baking as Lifestyle Medicine
I have a strong long term interest in health, and regard most bread that is available in supermarets as unhealthy. Today, more and more people are aware that most wheat produced by monoculture farming methods, is not a healthy product. More and more people are becoming gluten intolerant as a result.
Learning about baking bread that can improve health and help with intolerances is a wonderful and worthwhile project, and I would like to be part of spreading the word.
My Community
I am part of a community group looking at alternate health and setting up a local food hub where people can access fresh healthy food without going to the supermarket.
How I use BALM Protocol
My plan is to become a competent baker and also learn all about the nutritional aspects of grains and sourdough ferments. In most nutritional training it is recognised that most wheat grown today is not well tolerated by humans. However, the gluten free alternatives are also not good.
I am very keen to gain greater knowledge of all the work Vanessa has done developing an amazing blend of grains and how this helps our bodies.
Once I have sufficient knowledge, I want to share it - initially with my local commuinity group, and then wider.
