Profession: Home Baker
I prefer to eat bread without anything else, I love the taste of a good simple slice of bread (my favourite one is rye loaf) sometimes i add a little bit of olive oil but still think best way to taste bread is without anything on top
I am based in Italy and i collaborate with a multidisciplinary centre focus on body, mind and soul well being. One of the focus point in our course and workshops is around the impact of the food we eat on our body and mind. Being a passionate baker since i was a child I would love to be able to deep dive and understand better the connection of bread and gut health so to make it more a focus of our programs.
Passionate about Baking as Lifestyle Medicine
For me baking has been always the place to go when in difficult moments but at some point my body and my gut became very sensitive to any bakery product so i started researching into the topic and trying to understand why i was experiencing this and how to go back to bread in a healthy way. In the years i have participated to several courses but never really found one so focused on the scientific part and how bread impacts our physical and mental health.
I live in Naples, here bread and in general dough often pizza is part of us since we born. The consumption of it however is strongly impacting people health, i believe there is a very low understanding and limited knowledge within the community of how those product heavily impacts our lives and on top of this there is a wide spreaded usage of industrial white flour that coupled with the fact that pizza and bread are key pillars of our diet is causing massive impact. So in general people here are either stopping all together gluten intake blaming everything related to it or fully ignoring and thinking it is normal to feel bad and eat low quality products. i believe raising knowledge and awareness around gluten and bakery products is fundamental to improve community conditions.
How I use BALM Protocol
i will be sharing it with the people that are part of our centre