22: The Sourdough School Podcast Nutrigenomics and Bread with Lifecode Founder Emma Beswick

How we can use Nutrigenetics to Personalise BreadNutrigenetics 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 nutritionEmma 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 inflammationWe 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.