Sourdough - transform your bread & your health
The Healthiest Bread in the World: Science-Backed Baking for a Better Gut Heath
Vanessa Kimbell is a time-served baker who specialises in gut health and trained in the art of sourdough bread in the Dordogne. A bestselling author, she holds a doctorate in Baking as Lifestyle Medicine and Preventative Health and is a member of BANT. Vanessa combines deep expertise in sourdough with unparalleled knowledge of the science of bread and digestion. At The Sourdough School, she teaches personalised artisan bread tailored to optimise gut health and genetics. Discover healthy bread recipes, tips, and techniques featuring sourdough fermentation, wholegrain benefits, and personalised baking advice—designed to inspire a slower, healthier approach to baking, eating, and sharing bread.
Vitamin B5 is found in wholegrains and many vegetables. Like the other B vitamins, vitamin B5 plays an important role in energy metabolism, helping convert dietary carbohydrates, proteins and fats into energy. Vitamin B5 also has a number of health benefits, including making red blood cells, maintaining a healthy skin, hair and eyes, supporting the nervous system, and the alleviation of conditions like asthma, allergies, stress and anxiety.
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All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.
