Series 4 - Episode 5 Nutrition & Digestibility of Bread with Vanessa Kimbell
This episode is a must-listen for anyone on a restrictive diet, who feels fed up and at a loss as to what to do about it. In this episode, baker Vanessa Kimbell shares the story of her love affair with baking, alongside the health challenges she faced following years of multiple rounds of antibiotics, which led to her becoming sensitive to her favourite food: Bread. Vanessa's quest to recover the health of her gut microbiome and tolerate food again spurred her mission to understand bread on a whole new level. Fast-forward to the present day, and Vanessa is now on course to complete a doctorate in Nutrition and Digestibility of Bread, having founded The Sourdough School and authored 5 books on the subject. I can't think of anyone more qualified to discuss bread, baking, and a love of food with! I really hope you enjoy our conversation. Nicola: www.nicola-moore.com @nicolamoorenutrition Short Bio: Vanessa Kimbell is the author of the bestselling The Sourdough School book, and its sister title The Sourdough School – Sweet Baking. Her book Food for Thought won the most Ethical and Sustainable Book at The World Cookbook Awards in 2016. Her fifth book is due to be released in September this year. When she’s not baking, writing or teaching, Vanessa is studying for her doctorate in nutrition and digestibility of bread and mental health. She is passionate about understanding the connection between our food, the gut microbiome and the potential impact on mental health. Business Name: The Sourdough School & The Sourdough Club www.sourdough.co.uk