Cholesterol - The Sourdough School

The Sourdough School

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

The bread that you eat every day has a powerful, influence on both your phyical and mental health. We teach a groundbreaking, evidence-based approach to bread to nourish your gut microbiome and support health. Our courses are open to wide range of people, including bakers and healthcare professionals to learn how to bake and eat beautiful bread as lifestyle medicine. "Vanessa’s work on sourdough and the gut microbiome is changing the way we think of food, health and baking.” - Tim Spector
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Cardiovascular benefits from ancient grain bread consumption: findings from a double-blinded randomized crossover intervention trial

The prebiotic effects of omega-3 fatty acid supplementation: A six-week randomised intervention trial

Associations between dietary patterns and the incidence of total and fatal cardiovascular disease and all-cause mortality in 116,806 individuals from the UK Biobank: a prospective cohort study

Effect of High Beta-Glucan Barley on Serum Cholesterol Concentrations and Visceral Fat Area in Japanese Men—A Randomized, Double-blinded, Placebo-controlled Trial

Potential beneficial effects of butyrate in intestinal and extraintestinal diseases

Dietary fructooligosaccharides and potential benefits on health

Understanding the Physics of Functional Fibers in the Gastrointestinal Tract: An Evidence-Based Approach to Resolving Enduring Misconceptions about Insoluble and Soluble Fiber

Effect of High ?-Glucan Barley on Serum Cholesterol Concentrations and Visceral Fat Area in Japanese Men—A Randomized, Double-blinded, Placebo-controlled Trial

Beta-Glucans Improve Growth, Viability and Colonization of Probiotic Microorganisms

Green tea: potential health benefits

A Walnut-Enriched Diet Affects Gut Microbiome in Healthy Caucasian Subjects: A Randomized, Controlled Trial

Formation of propionate and butyrate by the human colonic microbiota