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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Potential beneficial effects of butyrate in intestinal and extraintestinal diseases

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Resistant Starch: Promise for Improving Human Health

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Resistant starch and “the butyrate revolution”

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Effects of fructo-oligosaccharides ingestion on fecal bifidobacteria and selected metabolic indexes of colon carcinogenesis in healthy humans

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A critical review on the impacts of ?-glucans on gut microbiota and human health

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Anticarcinogenic effects of some Indian plant products

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Cinnamon: a multifaceted medicinal plant

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The impact of date palm fruits and their component polyphenols, on gut microbial ecology, bacterial metabolites and colon cancer cell proliferation

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Benefits of polyphenols on gut microbiota and implications in human health

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Pharmacology of rosemary (Rosmarinus officinalis Linn.) and its therapeutic potentials

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Rye bread improves bowel function and decreases the concentrations of some compounds that are putative colon cancer risk markers in middle-aged women and men

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Multifaceted Health Benefits of Mangifera indica L. (Mango): The Inestimable Value of Orchards Recently Planted in Sicilian Rural Areas

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Cherries and health: a review

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Apple phytochemicals and their health benefits

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A comprehensive review of apples and apple components and their relationship to human health

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