Diploma in the Nutrition and Digestibility of Bread

Date09 March 2018
Duration1 day
Start Time10:00
End Time18:00
TypeSocial events
AudienceFoundation Doctor, GP, GP Trainee, Medical student, First5, Nurse, Practice nurse, Retired GP
RCGP Accredited
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  1. Overview of bread.  History of bread.
  2. Sourdough discussion on types of lactic acid bacteria, yeasts and their functions, affect on flavour and respective contributions to the nutritional profile of sourdough breads
  3. Sourdough fermentation process: An understanding of the biochemical processes that take place during sourdough fermentation and its effects on gluten degradation, bioactive peptides, lipids, complex carbohydrates (fibre), anti-nutrient compounds such as phytic acid, phenolic compounds (such as flavonoids), antioxidants, bioavailability of vitamins and minerals, in relation to specific clinical evidence, and the significance for health issues.
  4. Sourdough in relation to gluten allergies, intolerances, sensitivities and Coeliac disease. Why is sourdough more tolerated?
  5. Sourdough and its influence on the gut microbiome, glycaemic response and the management of blood sugar.
  6. Sourdough and the mechanism to reduce FODMAP in relation to IBS and how sourdough can support the gut microbiome in relation to the use of specific grains such as rye, spelt, barley, khorasan, oats and sprouted wheat.
  7. Discussion and overview on the types of grains and flour used in sourdough. Including wholegrain, white, stoneground and roller-milled flour, their nutritional and health benefits and understanding the mechanisms of allergies and intolerances in relation to types of flour including modern wheat vs heritage grains and the genetics
  8. Group discussion on gluten intolerance, non-coeliac gluten intolerance, allergies and sensitivities.

For more information and to book please follow this link - http://www.sourdough.co.uk/courses/sourdough-digestibility/ 

VenueMoulton Rd, Pitsford, Northampton, NN6 9AU
ContactThe Sourdough School

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