The Art & Science of Sourdough Bread LOVE - BAKE - NOURISH
This RCGP accredited courses is open to any level of health care practitioner OR bakers who want to understand the impact of fermentation for s specific reason related to health and wellness.
GLUTEN - The courses cover why people get bloated from eating wheat, have trouble digesting gluten, and discuss bread in relation to IBS, Diabetes or increased bioavailability of nutrients for those who are recovering from an illness, and need to optimise the nutritional density of their food.
* please note that this course is not suitable for people diagnosed as coeliac.
Level: For Any level
Tutor: Vanessa Kimbell
Saturday 20 October 2018
Sourdough for optimal gut health and food as medicine
I make no secret of the fact that I am deeply passionate about the nutrition and digestibility of bread. And I don’t think ... Read More
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Level: Advanced
£249 - Saturday 23 March 2019
Sourdough Nutrition & Digestibility Diploma
Have you ever wondered if gluten is really the only reason that people say they cannot eat bread? So many of our students ask why ... Read More
Book Now »
Level: Advanced
£249 - Saturday 8 June 2019
Sourdough Nutrition & Digestibility Diploma
Have you ever wondered if gluten is really the only reason that people say they cannot eat bread? So many of our students ask why ... Read More
Book Now »
Level: For Any level
£249 - Saturday 13 July 2019
Sourdough Nutrition & Digestibility Diploma
Have you ever wondered if gluten is really the only reason that people say they cannot eat bread? So many of our students ask why ... Read More
Book Now »
Level: For Any level
£249 - Saturday 23 November 2019
Sourdough Nutrition & Digestibility Diploma
Have you ever wondered if gluten is really the only reason that people say they cannot eat bread? So many of our students ask why ... Read More
Book Now »
