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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The study shows thatthelow FODMAPryebread which was made by sourdough fermentation causedless of the IBS associated symptoms such as flatulence, abdominal cramps, stomach rumbling compared to normal rye bread. The sourdough process helps effectively consume the fructan oligosaccharides which are one the main triggers for the onset of IBS symptoms. The present study also shows thatlow-FODMAPryebread serves as a feasibleandpalatablebreadfor IBSpatientswhowanttofollowahealthy,?bre-rich low-FODMAPdiet.
However, we recommend you to still consult your dietician before you consume low-FODMAP sourdough breads.