Specialising in Nutrition & Digestibility of Bread & the Gut Microbiome
Now in our 10th year, the school is set in the grounds of Vanessa Kimbell's beautiful home in rural Northamptonshire. We specialise in sourdough, focusing on nutrition & digestibility of bread & the gut microbiome. We also provide continued support & inspiration to our alumni with a lifetime membership to the sourdough club.
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.