Whole grain - The Sourdough School

The Sourdough School

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

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)

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

Adherence to international dietary recommendations in association with all-cause mortality and fatal and non-fatal cardiovascular disease risk: a prospective analysis of UK Biobank participants

Diet influences the functions of the human intestinal microbiome

No effects of gluten in patients with self-reported non-celiac gluten sensitivity after dietary reduction of fermentable, poorly absorbed, short-chain carbohydrates

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

Effect of breadmaking process on in vitro gut microbiota parameters in irritable bowel syndrome

Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production

Metabolism and prebiotics activity of anthocyanins from black rice (Oryza sativa L.) in vitro