£249 - Saturday 23 March 2019
Time: 10am - 6pm
Availability: Spaces available
Sourdough Nutrition & Digestibility Diploma
Have you ever wondered if gluten is really the only reason that people say they cannot eat bread? So many of our students ask why they find sourdough easier to digest and report that their digestive health improves when eating sourdough. Is this just anecdotal evidence or is there some science to back this up?
This is an evidence based course and is supported by references to over 200 clinical studies. This course is also accredited by the Royal College of General Practitioners, but is is also open to a wide range of students.
It is ideal for:
- Doctors who need to have an overview of bread and nutrition.
- Bakers who want to moderate bread to suit their customers needs.
- Nutritionists and dieticians and health care practitioners wishing to understand more about specific issues around digestion and bread.
- Home bakers wishing to use longer slower fermentation to improve the nutritional profile of their breads.
- People working in the field of mental health who want to understand more about the mind gut connection and the potential to support the gut micro biome through long slow fermented bread.
- We explore bread in relation to health issues such as wheat intolerances, non coeliac gluten sensitivity, IBS, diabeties and blood sugar management, autoimmune diseases and nutrition.
We will taste and discuss bread and fermentation and the mechanism of how the fermentation process transforms the bread, explaining the increase in bioavailability of key nutrients, breakdown of gluten and the potential to significantly boost the nutrition density of bread. The course also examines the sourdough process in relation to the breakdown of macronutrients and explores the evidence in relation to health issues around wheat.
We will discuss the process of baking bread with a view to improving digestion, and explain how the sourdough process and choice of flour and ingredients can help support health, and potentially improve the gut microbiome.
- 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.
Please note that candidates wishing for the RCGP Diploma certificate will be awarded following a multiple choice style assessment, completed online, at home after the course to check students understanding, with a pass rate of 70% and above to receive the diploma.
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 have 12 months access to the sourdough school 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.
- Please note this this course does not teach you how to make sourdough, although students will have full access to the student online course to help support their baking.
- 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.
- Students may also request a starter to take home with them if they want one.
- For more details about the course and where to come click here.