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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Garlic_Botanical Blends

Supplementation with aged garlic extract improves both NK and ??-T cell function and reduces the severity of cold and flu symptoms: a randomized, double-blind, placebo-controlled nutrition intervention

Spent Beer Grains_Botanical Blends

Brewer’s Spent Grain as a Functional Ingredient for Breadsticks

Black Kidney Beans_Botanical Blends

White and dark kidney beans reduce colonic mucosal damage and inflammation in response to dextran sodium sulfate

Blue Corn_Botanical Blends

Blue Maize Extract Improves Blood Pressure, Lipid Profiles, and Adipose Tissue in High-Sucrose Diet-Induced Metabolic Syndrome in Rats

Sweet Potato_Botanical Blends

Promotion of Orange-Fleshed Sweet Potato Increased Vitamin A Intakes and Reduced the Odds of Low Retinol-Binding Protein among Postpartum Kenyan Women

Seweed Lettuce_Botanical Blends

Evaluation of the antidepressant and anxiolytic like effects of a hydrophilic extract from the green seaweed Ulva sp. in rats

A Phenolic Glycoside from Moringa oleifera Lam. Improves the Carbohydrate and Lipid Metabolisms through AMPK in db/db Mice

Black-eyed Pea and Gut Health

Additional Common Bean in the Diet of Malawian Children Does Not Affect Linear Growth, but Reduces Intestinal Permeability

Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial

citrus peel, waste free

Citrus peel as a source of functional ingredient: a review

Peas_Botanical Blends

Review of the health benefits of peas (Pisum sativum L.)

Sources of Dietary Fiber Are Differently Associated with Prevalence of Depression

Acacia Gum_Blends

Acacia Gum is a Bifidogenic Dietary Fibre with High Digestive Tolerance in Healthy Humans

Dulse Seaweed_Blends

An in-vitro investigation into the prebiotic potential of xylan derived from the edible red seaweed Palmaria palmata

Chickpea_Blends

Effects of a-Galactooligosaccharides from Chickpeas on High-Fat-Diet-Induced Metabolic Syndrome in Mice

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