Episode 29 - Nutrition & Digestibility of Bread with Vanessa Kimbell

10 Feb

Healthily | 02/10/22

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.

TAKEAWAYs

✔️ Early Influences and Passion for Bread:

Vanessa grew up spending part of the year in France, where she developed a fascination with traditional breadmaking.
From the age of 11, she worked in local bakeries, witnessing the cultural connection between bread, food, and communal enjoyment.

✔️ Health Challenges and Gut Microbiome:

Extensive antibiotic exposure from childhood led to a gut microbiome with less than 2% diversity.
A later high-dose antibiotic treatment triggered severe digestive issues and food sensitivities, which highlighted the critical role of gut microbes in overall health.

✔️ Sourdough as a Gateway to Gut Health:

Vanessa discovered that properly fermented sourdough and other fermented foods helped restore tolerance and improve her gut health.
She emphasizes the importance of “diversity bread” — incorporating multiple grains, seeds, and botanicals — to nourish the gut microbiome.

✔️ Impact on Mental and Physical Health:

Vanessa explains that gut health influences cognitive function, mood, and inflammation.
Digestive discomfort isn’t just physical; it affects mental well-being and overall quality of life.

✔️ Bread Industry Insights and Future Trends:

The industrial bread sector often prioritizes speed and cost over gut health, producing “plastic” breads with additives.
Vanessa advocates for long fermentation, diversity bread, and symbiotic breads (combining pre- and probiotics) to support gut health.
She is actively working with both small bakeries and large industry players to educate and implement healthier bread practices.

✔️ Public Empowerment and Food Activism:

Vanessa encourages listeners to examine the ingredients in their bread, aiming to increase diversity in their diet.
Small personal actions, such as choosing fermented and diverse breads, contribute to broader systemic change in food culture.