Nutrigenetics is the study of how an individual's genetic makeup influences their response to nutrients and dietary intake. It investigates how genetic variations affect nutrient metabolism, dietary requirements, and the risk of developing certain diseases. In essence, nutrigenetics explores the intricate interplay between genes and nutrition

Emma Beswick, the founder of Lifecode GX and Dr Vanessa Kimbell have an in depth discussion on bread and Nutrigenetics and how this can can help determine which types and amounts of fibre are best suited for an individual's digestive system, potentially reducing bloating and improving gut health.

We touch on how understanding individual responses to carbohydrates can inform the choice of grains and bread types, potentially aiding in managing blood sugar and energy levels.

We chat too about genetic variations and some examples of how this can affect nutrient absorption, so tailoring bread to an individual's needs can ensure optimal intake of essential vitamins and minerals.

Vanessa share some of the things she uses the Lifecode GX for in the way she approaches Bread in the way she designs loaves using Botanical Blend flour to address specific health needs, such as supporting mental well-being through folate intake or managing inflammation

We explore moreIndividuals with polymorphisms in the MTHFR gene may benefit from increased folate intake, which can be enhanced through sourdough fermentation or the inclusion of folate-rich ingredients.

Bread isn’t just food—it’s functional nourishment, and every ingredient in each blend of flour and the way you ferment your bread has a purpose. 

This is the baking and IBS advice for my favourite Festive Christmas cake. 

it's not much fun having IBS at any time but it seems especially hard at Christmas and for those people who find that they can digest Sourdough but not other baked goods this recipe is loved. https://www.sourdough.co.uk/ibs-friendly-festive-cake/

Episode Title: Professor Tim Spector Chats with Dr Vanessa Kimbell about Bread, Health, and Social Justice

In this thought-provoking episode, Dr Vanessa Kimbell and Tim are hiding out in the basement of Daunt books chatting just before Tim's book launch.  Tim and Vanessa have known each other many years and Tim bakes his Sourdough as a lifestyle Medicine approach to Bread.  Tim is the world's leading microbiome scientist and in this episode Vanessa asks him about his thought on the role of bread in our health, our culture, and our future.

Vanessa and Tim have dived into Bread many times inclusion on the Zoe Podcast on Bread. 

Tim share more on real impact of bread on blood sugar, the gut microbiome, and social equity. Professor Spector reflects on his personal experience baking BALM bread at home – drawing on Spanish influences and his own journey with baking as lifestyle medicine – while also offering a clear-eyed look at the reality of our current food system.

This is a generous and encouraging conversation between two of the most influential voices in bread, gut health and nutrition.  Tim offers both critique and hope explaining to listeners that you can bake at home - even as busy as his is ( Vanessa dedicated the 10 minute Sourdough School book to Tim from a previous humorous exchange form man-years earlier) , bread can be medicine, community, and justice in every slice.

Whether you're a healthcare professional, baker, policymaker or someone simply trying to eat better, this episode will leave you informed, inspired, and ready to see bread in a whole new light.

Here is a recipe for Tim Spectors Zoe Bread.  

The Sourdough School Podcast - With Farmer Roger Saul Discussing UK Food Security with Dr Vanessa Kimbell and MP Stuart Andrew

Richard Hart is a renowned baker known for his expertise in artisanal bread-making. He gained significant recognition as the head baker at Tartine Bakery in San Fransico and at Hart Bakery a partner of  Noma in Copenhagen, one of the world’s most acclaimed restaurants. Later, He established Hart Bageri in Copenhagen in 2019, where he continued to innovate in the field of high-quality, flavourful bread. Richard's approach blends traditional techniques with modern methods, focusing on fermentation and natural ingredients.

Collaborations with Dr. Vanessa Kimbell

Richard Hart and Dr. Vanessa Kimbell, an expert in bread nutrition, and fermentation, have worked together over the years, sharing a passion for elevating the craft of bread-making. 

USA (Tartine Bakery 2016 ): During Vanessa's time at Tartine in the USA, she gained valuable insights into the flour and techniques used by this iconic bakery with Richard. Vanessa found flour that mirrored the quality used at Tartine for Richard's Hart Bageri, ensuring that he could achieve the same exceptional standards of bread.

France: In France, Vanessa sourced flour with Foricher for Richard that matched the high quality used at Tartine. This flour was crucial for Richard as he established Hart Bageri, enabling him to maintain a consistency in flavour and texture that is characteristic of his phenomenal bread.

Italy (Collaboration with Gabrielle Bonci): Vanessa met Gabrielle Bonci, a celebrated Italian baker, and they baked at Mulino Marino, a well-known mill in Italy. Vanessa introduced Richard to Bonci, and over two visits, they delved into the world of Italian flour, traditional baking techniques, and the art of making panettone. These experiences enriched both Vanessa and Richard's baking repertoire, incorporating beautiful Italian methods and flavours into his own creations.

Denmark and the UK: In the UK, Vanessa took Richard to Heygates Mill Laboratory, where they explored flour quality and milling processes, giving Richard a deeper understanding of the ingredients he used. They also visited Noma in Copenhagen, allowing Richard to experience the innovative culinary practices of the restaurant, which influenced his baking style.

Richard is now in Mexico, to be closer to his amazing family and opening a bakery called Green Rhino. 

We hope you will enjoy this recording from Tartine in 2016