Sourdough Nutrition & Digestibility Workshops

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.