The Sourdough School

Centre of Research & Education in Nutrition & Digestibility of Bread & the Gut Microbiome

Over forty years ago, a little girl fell head over heels in love with the bread she was served in the local village restaurant in the Dordogne. This simple passion led her to train as a baker, but when she stopped being able to eat industrial bread, she embarked on a lifetime of research to discover why she could digest sourdough. This has has grown into The Sourdough School as we know it today; leading the way in the application of the most up to date research, to make bread that nourishes.
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Phosphorous

Phosphorus is used in the body to help build strong bones and teeth. It is also needed to make proteins and is important for healthy growth.

Foods like red meat, poultry, fish, dairy, lentils and wholegrains are good sources of phosphorus and eating sufficient amounts of these should mean you get all the phosphorus you need from your diet.

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