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Sourdough - transform your bread & your health

The Healthiest Bread in the World: Science-Backed Baking for a Better Gut Heath

Vanessa Kimbell is a time-served baker who specialises in gut health and trained in the art of sourdough bread in the Dordogne. A bestselling author, she holds a doctorate in Baking as Lifestyle Medicine and Preventative Health and is a member of BANT. Vanessa combines deep expertise in sourdough with unparalleled knowledge of the science of bread and digestion. At The Sourdough School, she teaches personalised artisan bread tailored to optimise gut health and genetics. Discover healthy bread recipes, tips, and techniques featuring sourdough fermentation, wholegrain benefits, and personalised baking advice—designed to inspire a slower, healthier approach to baking, eating, and sharing bread.

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Heath Care Providers: Training In Prescribing Baking As Lifestyle Medicine

News of a GM wheat variety emerges that can reduce the potential carcinogenic impact of acrylamide

25 March 2023 by Dr Vanessa Kimbell
News of a GM wheat variety emerges that can reduce the potential carcinogenic impact of acrylamide
It’s fair to say that we all love eating toast .. and drinking tea so should we be excited about a breakthrough I GM wheat that can reduce the carcinogens in toast?

Next week’s part of The Sourdough School syllabus is for each student to create their own diversity blend flour.  The lesson has been about the importance of diversity in the gut and in the environment.  Next month as we look at bread and cancer, and I will teach the Sourdough Schol students techniques to lower their customers, students or patients’ risk of cancer through BALM.

So this news is somewhat topical when we consider that for billions of years, evolution has given rise to the diverse life forms on Earth today. This process has created species with wide-ranging traits and characteristics; however, producing desired agricultural products by natural evolution or selective breeding can be very slow. Bread wheat (T. aestivum) is one of the world’s most important crops, and reduced diversity in wheat has already arguably significantly reduced food security in light of climate change.

However, one factor that seems to be driving investment in alternatives is that people’s approach to nutrition and wellness is becoming a key consideration so when researchers successfully cultivate a genetically edited wheat with lower levels of a carcinogenic chemical, potentially leading to healthier toast and other baked goods, should we be celebrating?

The hazards of this toxin, which is produced when bread is baked or toasted, have been previously discussed here in the context of sourdough and acrylamide. Since the impact of ‘s discovery in food in 2002, food manufacturers have been concerned about its potential carcinogenic effects. The European Commission has acknowledged the risk of cancer development in consumers of all age groups due to acrylamide exposure. This chemical can be found in various fried, baked, roasted, and toasted foods, including chips, roast potatoes, and coffee.

News of a GM wheat variety emerges that can reduce the potential carcinogenic impact of acrylamideWho has invented lower acrylamide wheat, and how?

Rothamsted Research conducted field trials of wheat genetically edited to reduce acrylamide production during cooking. Test results reported in February this year demonstrated up to a 45% reduction in acrylamide levels in bread made from this grain compared to conventional loaves. Prof. Nigel Halford, the project lead, explained in The Telegraph that asparagine, the precursor to acrylamide, has been specifically targeted to minimize changes in flavour and aroma.

Rothamsted Research employed the CRISPR gene-editing technique to eliminate the TaASN2 gene responsible for asparagine production, which transforms into acrylamide when heated above 120°C. Initial indoor trials of the modified wheat were successful in 2021, but its viability in field conditions and effectiveness in reducing acrylamide levels were uncertain until recently. The team’s success was announced in the Plant Biotechnology Journal.

This development coincides with the Genetic Technology (Precision Breeding) Bill, which, if passed, will permit the growth and sale of genetically edited crops. The modified wheat could be classified as a Precision Bred Organism, making it marketable. Current food standards regulations require businesses to maintain low acrylamide levels in their products, and the new wheat could assist manufacturers in achieving these goals.

How does this impact flavour?

I can’t find much information on this being taken into consideration. Also I can only imagine that taste tests are still needed to determine if genetic editing alters the flavour, as the chemical pathways that produce acrylamide also contribute to colour, aroma, and taste. However, researchers believe healthier bread and toast could be available within five to ten years. Prof. Halford noted that breeders would need to incorporate the modified wheat into their programs and develop a commercial variety. A second trial is in progress to investigate whether eliminating an additional gene can further decrease acrylamide levels.

Should we be celebrating or should we be concerned?

Using genetically modified (GM) crops to reduce cancer-causing chemicals, such as acrylamide in wheat, raises ethical questions.

From a public health standpoint, reducing the levels of carcinogenic substances in commonly consumed foods, like bread, could potentially lower the risk of cancer in the population. This approach aligns with the goal of promoting health and preventing disease; on the other hand,  focusing on GM crops diverts attention and resources from addressing all the other contributing factors to cancer, such as lifestyle choices, environmental exposure, and access to healthcare.

The use of GM crops can be seen as both positive and negative. On the one hand, GM crops may contribute to food security by increasing yield and nutritional content, benefiting economically disadvantaged populations. Furthermore, lowering the levels of carcinogenic chemicals in staple foods can reduce health disparities, as lower-income communities often have limited access to healthier food options. On the other hand, the development and distribution of GM crops can be dominated by large corporations, potentially leading to economic dependency and undermining the autonomy of local farmers. Additionally, there are concerns about the equitable distribution of the benefits of GM crops, as well as the potential for exacerbating existing social inequalities.

The impact on the Environment

From an environmental perspective, using GM crops raises concerns about biodiversity, ecological balance, and long-term sustainability. Supporters argue that GM crops can be engineered to require fewer pesticides, reduce water usage, and increase resistance to disease, leading to more sustainable agricultural practices. However, critics argue that GM crops can contribute to a loss of biodiversity by promoting monoculture and out-competing native species. There are also concerns about gene flow between GM and non-GM crops, which can lead to unintended consequences for the environment and agriculture.

Weighing the potential benefits, such as improved public health and food security, against the potential drawbacks, including social inequality and environmental concerns, requires a comprehensive understanding of the scientific, social, and ecological implications of GM technology. There is currently no consensus on this between scientists, policymakers, farmers, and the public and GM.

You can download the prospectus for The Sourdough School here.

We have an open day ( that includes a £250 voucher off our courses)  here in person at The Sourdough School on the 30th of June – places are limited.

I’d love to hear your thoughts on GM ….  comments below.

All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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Dr Vanessa Kimbell

About Dr Vanessa Kimbell

Dr. Vanessa Kimbell is a leading expert in nutrition and the digestibility of bread. Her doctorate focuses on Baking as Lifestyle Medicine and preventative health, specialising in personalising bread for gut health and genetics. She is the Course Director at The Sourdough School, a world-renowned centre of research and education in bread, the gut microbiome, and the impact of bread on health, based in Northamptonshire. She is currently writing her 6th book and is a best-selling international author.

More information about Vanessa can be found:
The Sourdough School team page: About Vanessa Kimbell

The Sourdough Club: thesourdoughclub.com

Instagram accounts: @SourdoughClub
@SourdoughSchool @vanessakimbell

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Todays live for diploma students will be on 'How t Todays live for diploma students will be on 'How to engage your patient in the lifestyle changes of the BALM' with @vanessakimbell 

In their 6pm live session, we help keep our students on track with the syllabus and discuss the application of Baking As Lifestyle Medicine to the 6 pillars of Lifestyle medicine, applying the research papers, application of the Research, and how this ties into prescribing, along with guest lecturers, discussions and sharing knowledge.

#lifestylemedicine #health #functionalmedicine #nutrition #integrativemedicine #healthylifestyle #wellness #lifestyle #rcgp #dietitian #nutritionist #healthcareprofessional #holistichealth #healthyliving #plantbased #guthealth #naturopathicmedicine #selfcare #functionalnutrition  #naturopathicdoctor #foodasmedicine #foodismedicine #lifestylegoals #cpd #lifestylechange #mentalhealth #sourdough #sourdoughschool #bakeforhealth
BAKE, ANALYSE, EAT; RECALIBRATE & REPEAT. 📆 Th BAKE, ANALYSE, EAT; RECALIBRATE & REPEAT.

📆 The Sourdough School Clinic - Thursdays 8pm - for students of The Sourdough School 

✏️ In this weekly live session, we cover technical baking questions. Students can submit their Baking Record Sheets in advance of the session.

📋 We look at the details of our student's bakes - the specifics of the flour, timings and temperatures. Using our sourdough record sheets Vanessa will make suggestions on how they might modify, or recalibrate the next time they bake.

Follow the link in the bio to learn more about becoming a student at The Sourdough School 👆

#sourdough #sourdoughschool #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking
IBS AWARENESS MONTH Do you suffer from irritable IBS AWARENESS MONTH

Do you suffer from irritable bowel syndrome (IBS)? It can be tough to deal with the uncomfortable symptoms of stomach cramps, constipation, diarrhoea and bloating. But did you know that making dietary changes, such as incorporating sourdough bread into your diet, could help alleviate some of those symptoms?

Studies have shown that sourdough's long, slow fermentation process can reduce IBS symptoms. Plus, during #ibsawarenessmonth, we're exploring how adding different herbs and spices to your sourdough can further improve both the flavour and the digestion of your bread.

Let's talk about gut health, fermentation, and how sourdough can be a delicious and healthy addition to your diet. Join the conversation and share your experiences with IBS and sourdough.

#guthealth #healyourgut #healthygut #guthealing #guthealthmatters #letfoodbethymedicine #foodasmedicine #gutbrainconnection #nutrientdense #micronutrients #digestivehealth #nutritionfacts #microbiome #breadandguts #ibsawarenessmonth
THE SOURDOUGH SCHOOL – HAND CARVED WOODEN LAME THE SOURDOUGH SCHOOL – HAND CARVED WOODEN LAME

One of the biggest issues around using a plastic lame to score sourdough, of course, is that eventually the blade will become blunt and the lame could end up in landfill.  So several years ago I talked to my dear friend EJ about developing a lame with a replaceable blade. And he came up with this very beautiful hand carved wooden lame.

Very sadly EJ is no longer with us. Recently a friend of EJ’s who is also a wood turner and carver offered to make these again for us in remembrance of our dear friend.

Follow the link in the bio to our shop where you can find our full selection of wooden sourdough tools 👆

#sourdough #sourdoughschool #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking
The Baking As Lifestyle Medicine (BALM) Protocol The Baking As Lifestyle Medicine (BALM) Protocol

The current food system is broken at multiple levels, from the pesticides used in our soils to the emulsifiers and additives adulterating industrially-processed foods. Nowhere is this more apparent than in the bread we eat.  The figures reported by the UK Flour Millers say that bread is bought by a staggering “99.8% of British households” and that “the equivalent of nearly 11 million loaves are sold each day. Approximately 60-70% of the bread we eat is white and sandwiches are thought to account for 50% of overall bread consumption. Average bread purchases are the equivalent of 60.3 loaves per person per year.” 

Most bread sold is made by modern processing methods that strip heart-healthy whole grains of their nutrient contents, resulting in low-fibre bread with a high glycemic index. Over time, white processed bread can increase a person’s risk of insulin resistance alongside other lifestyle diseases.

We’re on a mission to revolutionise the bread making process at every level – from soil to slice. The rules governing this are laid out in our Baking As Lifestyle Medicine protocol. 

#lifestylemedicine #health #functionalmedicine #nutrition #integrativemedicine #healthylifestyle #wellness #lifestyle #rcgp #dietitian #nutritionist #healthcareprofessional #holistichealth #healthyliving #plantbased #guthealth #naturopathicmedicine #selfcare #functionalnutrition  #naturopathicdoctor #foodasmedicine #foodismedicine #lifestylegoals #cpd #lifestylechange #mentalhealth #sourdough #sourdoughschool #bakeforhealth
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