Tutor: Vanessa Kimbell
£295 - Friday 9 March 2018
Time: 10am - 6pm
Availability: Last few spaces available
Sourdough nutrition and digestibility Diploma
This workshop is ideal for health professionals. We explore bread in relation to health issues such as wheat intolerances, no coeliac gluten intolerance. IBS, Diabeties and blood sugar management, nutrition.
We discuss fermentation techniques and how the fermentation process transforms the bread, explaining the increase the bioavailability of key nutrients, which can significantly boost the nutrition density of bread. The course also looks examines the sourdough process in relation to the breakdowns of macronutrients and explores the evidence in relation to health issues around wheat. The aim of this diploma is to look bread and wheat and it’s role in health and discuss the process of baking bread with a view to digestion, and explain how the way sourdough process and choice of flour can help support health – this is an evidence based course and supported by references to over 200 clinical studies.
- Exploring the history of bread making and how bread has fundamentally changed in the past 120 years.
- Demonstrating baking sourdough bread that will be assimilated by the body more slowly, which has been shown to help to control blood sugar levels.
- Attendees will be able to understand why it is that sourdough is uniquely easy to digest and for whom this is relevant.
- We will examine the mechanisms of how long slow fermented bread is more nutritious.
- An in depth discussion of how various flour differs from others and how they can affect digestibility
- The nutritional benefits of the long slow fermentation of wholegrain using organic and heritage flour
- We will enjoy sampling a range of lower gluten flours heritage flours including sourdough bread made with Neolithic and medieval flour
- Symbiotic eating, and layering of fermentation
- Prebiotic and probiotic relationships and using these to boost the gut micobiome through symbiotic eating.
- Overview of bread. History of bread.
- Sourdough discussion on types of lactic acid bacteria, yeasts and their functions, affect on flavour and respective contributions to the nutritional profile of sourdough breads
- Sourdough fermentation process: An understanding of the biochemical processes that take place during sourdough fermentation and its effects on gluten degradation, bioactive peptides, lipids, complex carbohydrates (fibre), anti-nutrient compounds such as phytic acid, phenolic compounds (such as flavonoids), antioxidants, bioavailability of vitamins and minerals, in relation to specific clinical evidence, and the significance for health issues.
- Sourdough in relation to gluten allergies, intolerances, sensitivities and Coeliac disease. Why is sourdough more tolerated?
- Sourdough and its influence on the gut microbiome, glycaemic response and the management of blood sugar.
- Sourdough and the mechanism to reduce FODMAP in relation to IBS and how sourdough can support the gut microbiome in relation to the use of specific grains such as rye, spelt, barley, khorasan, oats and sprouted wheat.
- Discussion and overview on the types of grains and flour used in sourdough. Including wholegrain, white, stoneground and roller-milled flour, their nutritional and health benefits and understanding the mechanisms of allergies and intolerances in relation to types of flour including modern wheat vs heritage grains and the genetics
- Group discussion on gluten intolerance, non-coeliac gluten intolerance, allergies and sensitivities.
The school will be able to support students with practical information including easy recipes, sourdough starter shares, connections to local mills and bakeries, and access to resources for student to apply and integrate the knowledge into practical everyday solutions.
Diploma’s will be awarded following a multiple choice style assessment, to check students understanding with pass rate of 70% and above in order to receive diploma.
*Please note that the course is designed for professional level health practitioners
SMALL TUTORIAL GROUPS – We keep to small tutorial size classes.
CONTINUED SUPPORT- There is continued support when you get home, including access to a database of the synopsis studies discussed. There is home work to do and Vanessa gives feedback. Students automatically become members of The Sourdough club for students to share their sourdough bread success, and discussion on. It’s a fantastic way to keep you inspired with a monthly sourdough challenge, exclusive recipes, tips, techniques, articles and an interactive Facebook page so students are supported with learning resources, and you become part of a community and this keeps on encouraging you to bake sourdough long after you have finished the course.
- We do discuss coeliac disease, however this is a lifelong condition with an autoimmune response to gliaden, part of the gluten proteins that are a large part of the grain of wheat, ( rye and barley.) It causes damage to the small intestine and many other symptoms and so strict adherence to a gluten-free diet brings complete resolution of symptoms. You will need to discuss this directly with Vanessa before booking. Please email.
- Although this course is about specifics of digestibility and we are aware that some people may have personal issues. Students are not be expected to discuss personal or medical information, but are of course free to do so if they choose, or discuss with Vanessa privately before the course.