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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Xylooligosaccharides (XOS)

Xylooligosaccharides (XOS) are polymers of the sugar xylose and are produced from both prebiotic hemicellulose fibres, Arabinoxylan (AX) and Xylan upon their interaction with probiotics in our gastrointestinal tract. We gain these fibres from the cell walls of cereal grains such as wheat, barley and rye.

Such fermentation of the prebiotic fibre by the probiotic bacteria is a true description of what they call a synbiotic relationship. In the colon, XOS is taken up by probiotic bacterium such as Bifidobacterium and metabolised into short chain fatty acids (SCFA).

As a result, the health benefits related to the fermentation of XOS in our colon are said to be antitumorigenic, anti-inflammatory, and anti-allergic properties.

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