Whole grain - 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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Nudging children towards whole wheat bread: a field experiment on the influence of fun bread roll shape on breakfast consumption

Cardiovascular benefits from ancient grain bread consumption: findings from a double-blinded randomized crossover intervention trial

Effect of increased consumption of whole-grain foods on blood pressure and other cardiovascular risk markers in healthy middle-aged persons: a randomized controlled trial

Whole Grains, Refined Grains, and Cancer Risk: A Systematic Review of Meta-Analyses of Observational Studies

Dietary fibre, whole grains, and risk of colorectal cancer: systematic review and dose-response meta-analysis of prospective studies

Association of whole grains intake and the risk of digestive tract cancer: a systematic review and meta-analysis

Whole grain consumption and risk of colorectal cancer: a population-based cohort of 60,000 women

Increased gut hormones and insulin sensitivity index following a 3-d intervention with a barley kernel-based product: a randomised cross-over study in healthy middle-aged subjects

Whole grain-rich diet reduces body weight and systemic low-grade inflammation without inducing major changes of the gut microbiome: a randomised cross-over trial

A Descriptive Study of Alternative Grain Consumption among Individuals with Celiac Disease

Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon Level

Minor changes in fibre intake in the UK population between 2008/2009 and 2016/2017

Intakes and food sources of dietary fibre and their associations with measures of body composition and inflammation in UK adults: cross-sectional analysis of the airwave health monitoring study

Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

A hypocaloric diet rich in high fiber rye foods causes greater reduction in body weight and body fat than a diet rich in refined wheat: A parallel randomized controlled trial in adults with overweight and obesity (the RyeWeight study)