PROGRAMME SET-UP
Second-year teaching is now separated from first-year cohorts. A new Module 3 focuses on personalisation of bread using nutrigenetics alongside gut and fermentation knowledge.
WHY NUTRIGENETICS + FERMENTATION
Bread fermentation can “pre-digest” and biotransform nutrients, effectively bypassing some enzyme bottlenecks implied by SNPs. Genetics alone isn’t sufficient; combined with diverse fibre, fermentation, and BALM principles, it becomes clinically meaningful and more personal.
TESTING POLICY & ETHICS
Students may only purchase and use tests for themselves. Do not test family or clients unless routed through Vanessa with proper consent and safeguarding. This protects confidentiality, GDPR compliance, insurance, and scope of practice. Vanessa uses a pre-genetics assessment to screen red flags and will refer to GPs/clinicians where appropriate.
REPORTS, COSTS & LOGISTICS
Primary report for the course is NutriCore (LifeCode GX) at £299 including kit, admin, and postage; cheek-swab sample posted back. Optional add-on reports (e.g., detox, nervous system) may be purchased by individuals. DNA is not retained beyond six months; further reports after that require a new kit (about £70–£75). International postage (e.g., USA) is available with a modest extra charge. Participation in testing is optional; you can still learn from teaching.
SCOPE & REFERRALS
Teaching is preventative and educational, not diagnostic. Vanessa will signpost to GP/functional clinicians (e.g., for methylation bloods or complex presentations) when indicated.
SYLLABUS DIRECTION (YEAR OVERVIEW)
- Week 2: How to read your reports; prioritising what matters.
- Subsequent weeks: Apply genetics to bread via BALM—kefir, histamine, DIO/thyroid activation, FUT2/non-secretor, methylation, lipid handling, vitamin D status, weight/satiety, etc.—always tied to practical formulas.
- Each week includes application bakes; first up, brioche/tin loaf review and baking task.
PLATFORM & ACCESS
Some pages were initially permission-locked; access has been corrected. The Graduation area now has a clear menu: required steps, formulas, and uploads. Live session link remains the same all year; use the Tuesday drop-in for questions.
KEY DATES
- Autumn half-term: week of 11 November (no teaching).
- Last session of term: 16 December.
- Open Days (Diploma): 8–9 July at Vanessa’s; informal meet-ups, pizza oven, alumni welcome.
ALUMNI & COHORT SUPPORT
Alumni may stay on via Alumni Membership. Vanessa will recruit a few prefects to help first-years from January; second-years are encouraged to attend some first-year lives for consolidation.
COMMUNITY RECIPE HIGHLIGHT (GRADUATION LOAF)
Nikki’s Plant-Focused Tin Loaf
- Designed for broad family appeal and to strengthen plant-based adequacy.
- Teff (whole and milled) adds crunch, fibre, complete amino acid profile (incl. lysine), iron and polyphenols.
- Baobab contributes fibre and vitamin C.
- Seed mix (incl. hemp) supports protein quality, minerals, and satiety.
- Approx. £2.70 per loaf (incl. oven energy).
- Supporting PDF with references uploaded to the recipe page.
HOUSEKEEPING NOTES
- Website can slow if many are viewing simultaneously; log out/in if access fails.
- Recordings from last year can be re-surfaced on request.
- Vanessa is rewriting content intensively; expect progressive updates to lessons and audio explainers.
- Book private consultations if you need 1:1 interpretation; capacity is limited and chargeable.
IMMEDIATE ACTIONS FOR STUDENTS
- Decide whether you’ll order NutriCore now (helpful for personalisation) or learn first and test later.
- Review this week’s baking task (brioche/tin loaf) and start the community testing form if you want feedback.
- Check the new Graduation menu and note what’s outstanding for you.
- Add term dates and the stable Zoom link to your calendar.
- If bringing a relative into the learning process, route through Vanessa for ethics, consent, and boundaries.
BIG PICTURE
This year integrates bread, gut ecology, and genetics into a single, applied framework. The goal is to translate SNP patterns into formula design choices (botanical blends, fermentation timelines, adjunct ferments) that upgrade bioavailability, tolerance, and health impact—while staying practical for bakers and meaningful for clinicians.
