Presentation on theme: "Naturopath, Medical Nutritionist, Multiple Food Intolerant"— Presentation transcript:
1 Naturopath, Medical Nutritionist, Multiple Food Intolerant Michaela Rose DN (Med)Naturopath, Medical Nutritionist, Multiple Food Intolerant
2 Quick Summary Who Needs FF? Why? The Typical Intolerant/Purchaser What They NeedHow We Might Give It To Them, Boost Their Health and Boost Business
3 FreeFrom – Who Needs It? Who Doesn’t?! IgE Allergy Sufferers Coeliacs Gluten SensitivesMultiple IntolerantsAnyone With An IllnessAnyone Who Wants To Get WellTake people off w/dCDs 1 in 50GSs 1 in 7
4 Why Do They Need FreeFrom? Because it makes them ill!Many are buying for perception of healthier food5% buy them because they or a family member have food allergies 5% buy them because they or a family member have food intolerances 18% buy them as part of a general healthy lifestyle What An Opportunity!
5 Do I Recommend FreeFrom Foods? As an important treat, not a staple in most casesMuch better than years ago, but still some issues….
6 Why Hesitate To Recommend? Don’t break their food habits – dependent on grain/dairy dietUsually contain an allergen of some kindCross-contamination due to company’s other foods/practicesPoor nutritional status – fats, salt, sugar, caloriesExpensiveNot fresh food, still processed
7 Let’s look at the typical purchaser. Not just intolerant Let’s look at the typical purchaser. Not just intolerant. Most people are Tired out
12 Nutritional Profile of a Typical Intolerant Poor digestion (low Hcl)Poor absorption (enzymes, bowel)Low in nutrients especiallyProtein/amino acids, Magnesium, Calcium, Zinc, IronInflammationLeaky GutCraves Food
13 They Need.. Nutrient-dense Anti-inflammatory Gut calming & healing Low GL, high proteinSatisfying, tasty foods!
14 How Can FreeFrom Food Help? Need true functional food
15 Stop Them Feeling Sick!Stop allergen exposure by avoiding as many common allergens in products as possiblePrevent cross-contaminationDeclare derivations or ‘used in manufacture’Be specific: ‘vegetable oil’?
16 Make Them Feel Better Nourishing Contain functional, useful, healthy ingredientsGood business: they will want more and will recommend!
17 An Example: Gluten GS: 30 x more prevalent than CD Braly and Hoggan, Dangerous Grains:GS: 30 x more prevalent than CDUp to 15% of people (1in 7) are probably GSDr Peter Green, Dir Coeliac Center, Columbia University:60-70% of suspected coeliacs sent to him are not coeliac but GSDr Peter Osborne, Gluten Free Society:300+ known diseases related to gluten, plus all auto-immune diseasesNo time to talk about all allergens so I will pick my favourite one
18 An Example: GlutenGluten is perceived as antibody to 33-mer gliadin. One type of one glutenOther types of gluten are being identified all the timeAll grains contain glutenNot just gluten – grain starches are known to cause similar bowel reactions to gluten in coeliacs
19 An Example : GlutenCorn is second only to wheat in gluten content and studies show it is a common allergen…….yet most FreeFrom food depends on it heavily
22 Types and Percentages of Gluten GrainType of Gluten% Total ProteinWheatGliadin69%CornZien55%SorghumKafirin52%BarleyHordein46-52%RyeSecalinin30-50%MilletPanicin40%OatsAvenin16%TeffPenniseiten11%RiceOrzenin5%
23 Can We Find Something Better? SAFEUNSAFEAlmond – or any nut inc brazil, pecan, acorn, cashew etcBarley inc barley maltAmaranth but often cross-contaminatedCorn/Maize inc sweetcorn, corn meal and cornflourArrowrootFaroBuckwheat but often cross-contaminated, kashaKamutCassava/Tapioca/Manioc (from yucca/cassava), can be cross-contaminatedMilletChia SeedOatsChestnutOrzoChickpea (Gram)RiceCoconutRyeFava BeanSemolinaFlaxseedTeffHempWheat inc. couscous, bran, farina, spelt, bulgarLentilSeitanMesquitePotatoQuinoa but often cross-contaminatedSago – works same as tapiocaSeeds inc. sesame, sunflower, pumpkinTaro/Dasheen – similar to tapiocaSoya (although GM so could be contaminated)Wild Rice
24 Nutrition Comparison Protein Magnesium Iron Zinc Calcium * Corn 8 127 ProteinMagnesiumIronZincCalcium*Corn81273.41.826Amaranth142667.5*3.18153*2Almond21*275*4.33.36248*3Pecan9.171212.534.53*701Wheat13.71383.882.9334Flaxseed19.5*362*6.224.17*199*4Quinoa13.12109.25*3.360Chickpea8.86482.891.5349Chestnut3.17330.911.129Coconut3.33322.43Pumpkin24.5*535*14.97*7.46*43A base of amaranth and almond with a boost of pumpkin and flaxseed!
25 A Few IdeasFlaxseed – good nutrition, source of w3, filling, bowel cleanser, holds food together – egg replacement (1 tbsp to 3 tbsp water)Pureed or dried fruit and veg eg sweet potato, beetroot, apple, banana, carrot – low GL, nutrient boost, holds muffins etc togetherMixed nuts and seeds – different nutritional profiles, high protein, nutrient dense, low GL, filling
26 Oils – Flax (not heated), Coconut, Olive, Grapeseed, Sunflower, Nut Starches – Arrowroot, PotatoBaking Powder – Bicarb or Corn FreeDried Fruits – minimise as high GL, combine with high protein eg nuts/seeds to lowerSweeteners – honey (easy to digest, but higher GL), agave, FOS powder, xylitol (careful!)Dairy – soya (not isolate, not for kids), nut/seed
27 Gums – Xanthan (from corn), Carageenan (allergen), Guar OK Citric Acid – from cornVitamin C – from corn, get cassavaExtracts – not grain alcohol based, pure vanilla powder
28 My Ideal Product!Flaxseed/Nut/ Amaranth (non CC) base, boosted with veg or fruit powder, held together with arrowroot, egg possibly with bicarb raising agent, honey or fruit to sweeten… …and chocolate!
29 A GoodieA snack bar, still high sugar content but trying alternative ingredients
30 A Not-So-GoodiePure carbohydrate – poor kid will be obese before 12 and diabetic by 30! Salt intake for a whole day for a child.