The Sourdough School

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

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
Follow on Instagram

+44 (0)1604 881274
bookings@sourdough.co.uk
Follow on Instagram
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Soil Association
Our sourdough starter and our gardens are certified organic by the Soil Association.
Navigation
  • 1 Year Courses
    • Request a Prospectus & Enquiries
    • Baking Retreats
    • Bake for Health – Online
    • Diploma In Nutrition & Digestibility of Bread – in person & Online
    • Teaching Diploma – 2 year
    • Club Membership
    • Reviews
    • Information on Attending Our Workshops
    • My Bookings
  • Short Courses
  • The School
    • Location, Contact & Opening Times
    • The Team
      • Guest Lectures & Contributors
    • Subscribe me to the Newsletter
    • Our Systems Change Programme
    • Our Values
    • Students login
      • My School Payments
      • Club Login
    • Terms for The Sourdough School Ltd
  • Learn
    • To Make Sourdough
    • Recipes
    • Bread & The Gut Microbiome
    • Bread & Nutrition
    • Gut Health
    • Bread & Health
    • Research Database
    • Gallery
  • Shop
    • Books
    • Equipment
    • Ingredients

473 - ‘Lycopene and Risk of Prostate Cancer’. Medicine. 94 (33); e1260

Reference Number: 473

Year: 2015

Authors: Chen, Ping MD; Zhang, Wenhao MD; Wang, Xiao MD; Zhao, Keke MD; Negi, Devendra Singh MD; Zhuo, Li MD; Qi, Mao MD; Wang, Xinghuan MD; Zhang, Xinhua MD, PhD

Link: Link to original paper

Health: Cancer

Nutrition: Lycopene

Summary

Prostate cancer (PCa) is a common illness for aging males. Lycopene has been identified as an antioxidant agent with potential anticancer properties. Studies investigating the relation between lycopene and PCa risk have produced inconsistent results. This study aims to determine dietary lycopene consumption/circulating concentration and any potential dose–response associations with the risk of PCa. Eligible studies published in English up to April 10, 2014, were searched and identified from Pubmed, Sciencedirect Online, Wiley online library databases and hand searching. The STATA (version 12.0) was applied to process the dose–response meta-analysis. Random effects models were used to calculate pooled relative risks (RRs) and 95% confidence intervals (CIs) and to incorporate variation between studies. The linear and nonlinear dose–response relations were evaluated with data from categories of lycopene consumption/circulating concentrations. Twenty-six studies were included with 17,517 cases of PCa reported from 563,299 participants. Although inverse association between lycopene consumption and PCa risk was not found in all studies, there was a trend that with higher lycopene intake, there was reduced incidence of PCa (P = 0.078). Removal of one Chinese study in sensitivity analysis, or recalculation using data from only high-quality studies for subgroup analysis, indicated that higher lycopene consumption significantly lowered PCa risk. Furthermore, our dose–response meta-analysis demonstrated that higher lycopene consumption was linearly associated with a reduced risk of PCa with a threshold between 9 and 21 mg/day. Consistently, higher circulating lycopene levels significantly reduced the risk of PCa. Interestingly, the concentration of circulating lycopene between 2.17 and 85 ?g/dL was linearly inversed with PCa risk whereas there was no linear association >85 ?g/dL. In addition, greater efficacy for the circulating lycopene concentration on preventing PCa was found for studies with high quality, follow-up >10 years and where results were adjusted by the age or the body mass index. In conclusion, our novel data demonstrates that higher lycopene consumption/circulating concentration is associated with a lower risk of PCa. However, further studies are required to determine the mechanism by which lycopene reduces the risk of PCa and if there are other factors in tomato products that might potentially decrease PCa risk and progression.

Significance of this study to the Baker:

This study looks at dietary lycopene, found in high levels in tomatoes. They do find that lycopene in the diet may be associated with a lower risk of prostate cancer, with the mechanism being unknown. Lycopene is an antioxidant, and these often behave as prebiotics, feeding our gut microbes. You may like to enjoy our Raw Tomato Pizza Sauce or simply include tomatoes on your dishes such as Sardines with Tomatoes on Soudough. It is known that heating the tomatoes slightly enables the release of the nutrients such as lycopene.

See our online learning course on The Sourdough Club

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.

THE GENDER GAP IN HEART DIAGNOSIS
⠀⠀⠀⠀⠀⠀⠀⠀⠀
According to a report by the British Heart Foundation, more than 8,200 women died needlessly over a ten year period due to inequalities in the diagnosis and treatment of heart disease. Concerningly, women fare worse at every stage in their health journey for heart disease globally. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
DID YOU KNOW?
-	Women get half as much heart attack treatment as men 
-	Women are 50% more likely to receive a wrong initial diagnosis than their male counterpart, increasing the risk of death by as much as 70%
-	Women are less likey than men to recieve standard treatments such as bypass surgery
We can and must do better, starting by tackling the false- and deadly- assumption that women are not at risk of heart attacks. In reality, women are twice as likely to die from coronary heart disease than breast cancer.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
🌾Whole Grain Consumption And Heart Disease Protection
There is a robust body of evidence that suggests whole grains can protect against coronary heart disease, alongside obesity and colorectal cancer.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
❤️ According to a senior dietician at the British Heart Foundation: "Eating more whole grains is a simple change we can make to improve our diet and help lower our risk of heart and circulatory disease." Opting for wholemeal or granary in favour of refined white bread is a simple, effective way to increase your whole grain and fibre intake. #hearthealth #healthyheart #wholegrain #feedthecells #lifestylemedice #bake2give1 #wholegrainbread #internationalwomensday
A NEW APPROACH

👉🏻 For the past 3 years we’ve been working on something incredible … prescription sourdough bread making courses for our @sourdoughclub members 

📈We have had amazing advances in healthcare, but there is no pill to cure poor diet. The best medicine is prevention via a healthy lifestyle, and many studies have shown that people who eat healthily and exercise regularly sleep better, have less anxiety and depression, have more energy, and lower their risk of chronic illness overall.

🙌 Vanessa’s work on Bread & the Impact on the Gut Microbiome has been turned into something extraordinary. Prescription bread-making courses as a lifestyle intervention, and the Bread Protocol we teach here is designed to address the way you live, exploring behaviour related to nutrition, physical activity, stress management, sleep, social support and environmental exposures. These courses are 12 weeks long, and designed to maintain health and prevent disease not just in individuals bit in patients and populations, so we have 2 ways to enrol on a course: 

1️⃣ SOCIAL PRESCRIPTION 
If your doctor or healthcare practitioner is one of  our Sourdough School graduates and they feel that this bread-making prescription course is something that will improve your health, then they may can prescribe the course for you as a social prescription free.

2️⃣ SELF PRESCRIPTION 
You can self-prescribe these courses by enrolling yourself on a course to improve your health and wellbeing.

📰 If you are interested in learning more about the prescription courses then please sign up to the newsletters as we will be announcing their launch over the coming weeks and months. 

@vanessakimbell
@drmiguelmateas 
@dralexdavidson 
@dksherratt 

#lifestylemedicine #preventativemedicine #systemschange #socialprescribingday #socialprescribing
IN 2016 WE TESTED BLOOD SUGAR RESPONSE TO OUR PUMP IN 2016 WE TESTED BLOOD SUGAR RESPONSE TO OUR PUMPKIN SOURDOUGH IN THE  CLASSES

Our students measured their responses throughout the #breadandguts #sourdoughschool & @vanessakimbell wrote the recipe up in her bestselling Sourdough School book.

✨ So good to read that a recent 2021 study on Glycaemic and Appetite Suppression Effect of a Vegetable-Enriched Bread ( mentioned by @theguthealthdoctor today see last slide ) where researchers looked at the impacts of veg-enriched bread compared to  commercial white bread and commercial brown bread on the insulin levels of people participating. 

The results showed that when the participants ate the veg bread they reported feeling more satiation versus when they ate the white or brown bread. 

👆🏼They also experienced a lower insulin response with the vegetable bread. 
essentially translating this science into practice before it was trendy 😂👆🏼👍

This image is taken from the @sourdoughschool book by @vanessakimbell, produced by @kylebooksuk, with photography by @nassimarothacker, styled by @season_adam & with foreword by @richardhartbaker
DID YOU KNOW WE HAVE AN ONLINE SHOP & CAN PURCHASE DID YOU KNOW WE HAVE AN ONLINE SHOP & CAN PURCHASE MY WHITE SOURDOUGH STARTER?
(with worldwide delivery)
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I have several sourdough starters but The French white starter is one that I have been using since I was 11 years old and originates in the bakery I grew up baking within France. It takes a bit longer to reach it’s peak and is generally slower and sweeter, and much more forgiving of being neglected for a week, so the one I recommend for beginners. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
We have verbal confirmation that the starter originated over 115 years ago and If you swipe right in the video you can listen to me chatting to one of the older residents of the village confirming that bakery did not shut during the war either .. & it has been maintained ever since... it’s a lovely story. Although the microbes double every 20 – 30 minutes when they are refreshed ... so it is either over a century old or 30 minutes old depending on how you want to look at it. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
You can purchase a pot of my starter, along with a grey moon kilner jar & a mini video course on looking after your starter. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
TAP THE PICTURE TO SHOP.
 
Swipe right to see the amazing video of the French bakery where the starter originated from @vanessakimbell has been baking with this starter for over 20 years … and first baked almost 40 years ago with it …#romantic 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#breadbosses #breadporn #flourwatersalt #breadtalk #bread #breadstagram #sourdough #sourdoughschool #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking #bannetons #bakery
UNDERSTANDING SOURDOUGH … starts, not in the bak UNDERSTANDING SOURDOUGH …
starts, not in the bakery, but in the soil.
#sourdough
Follow on Instagram
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Email Sign Up:

Terms & Conditions | Competition Terms & Conditions | Privacy Policy
Copyright © 2022 Vanessa Kimbell | Login
Call +44 (0)1604 881274 - Email bookings@sourdough.co.uk
Registered in England and Wales: 08412236
Website by Callia Web