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Win Microbiome Tests & Sourdough Lessons This Week!

Win Microbiome Tests & Sourdough Lessons This Week!

Show off your sourdough and win our microbiome test and exclusive goodies with the Sourdough School.

Creating better lifestyle habits can improve your wellbeing, and it starts in the home. We want to help you get cooking. There are so many reasons why taking control of your kitchen can empower you on the road to health, here’s just a few:

1. Great reason to get off the couch and put down the electronics
2. Fun activity to cultivate community and combat social isolation
3. Best way to know what’s in your food, and to fill your freezer

We want to give you an incentive to open your oven and find the joy in cooking, baking and eating. So we’ve donated three prizes for three lucky winners to the Sourdough School for bread bakers passionate about gut health and fermentation.

Bread and Guts Instagram competition

This competition will be running online from Thursday 28 February 2019 until midnight on Sunday 03 March 2019. Check out all the details below or head straight to the Atlas Biomed instagram account.

Where Instagram
When Thurs 28 Feb - Sun 03 March (midnight)
What Share a picture of a sourdough loaf you baked
Tell us why you want to test your gut microbes
How Make sure to include these tags
@sourdoughschool @atlasbiomed
#breadandguts #atlasbiomed
Winners 3 winners receive 1 prize set each
Selected for the best answers
Prize set 1 Atlas Biomed Microbiome Test (value £139)
1-year Online Gold Tutoring Sourdough School Membership (value £299)
1 Atlas Biomed water bottle
1 Atlas Biomed yoga mat
1 Atlas Biomed canvas bag
1 exclusive microbiome test discount, just £99 (usually £139)

What is the Sourdough School?

The Sourdough School was founded by award-winning cookbook author and master baker, Vanessa Kimbell. It is both a school and a centre for research that combines bread baking and fermentation with clinical research and education on the topic of gut health.

Sourdough bread is an ancient human tradition that goes back thousands of years. It was only recently that white and processed bread arrived on our tables. The main difference is the production method.

Sourdough baking uses fermentation that produces vitamins and enzymes that break down tough wheat proteins. It has been suggested that this process enhances the digestibility of bread, a topic that Vanessa Kimbell is investigating in her PhD.

☝️ The Sourdough School has a brand new 3-day Sourdough and Gut Microbial Health course with before and after testing by Atlas Biomed in June and September 2019! Find out more on their website.

Leigh Stewart
Leigh Stewart Head of Atlas Biomed content, trained chef and avid fermenter of edible bacteria.
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