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Michaela Rose DN (Med) Naturopath, Medical Nutritionist, Multiple Food Intolerant

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Presentation on theme: "Michaela Rose DN (Med) Naturopath, Medical Nutritionist, Multiple Food Intolerant"— Presentation transcript:

1 Michaela Rose DN (Med) Naturopath, Medical Nutritionist, Multiple Food Intolerant

2 Quick Summary Who Needs FF? Why? The Typical Intolerant/Purchaser What They Need How 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 Sensitives Multiple Intolerants Anyone With An Illness Anyone Who Wants To Get Well

4 Why Do They Need FreeFrom? Because it makes them ill! Many are buying for perception of healthier food 5% 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 cases Much better than years ago, but still some issues….

6 Why Hesitate To Recommend? Don’t break their food habits – dependent on grain/dairy diet Usually contain an allergen of some kind Cross-contamination due to company’s other foods/practices Poor nutritional status – fats, salt, sugar, calories Expensive Not fresh food, still processed






12 Nutritional Profile of a Typical Intolerant Poor digestion (low Hcl) Poor absorption (enzymes, bowel) Low in nutrients especially – Protein/amino acids, Magnesium, Calcium, Zinc, Iron Inflammation Leaky Gut Craves Food

13 They Need.. Nutrient-dense Anti-inflammatory Gut calming & healing Low GL, high protein Satisfying, 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 possible Prevent cross-contamination Declare derivations or ‘used in manufacture’ Be specific: ‘vegetable oil’?

16 Make Them Feel Better Nourishing Contain functional, useful, healthy ingredients Good business: they will want more and will recommend!

17 An Example: Gluten Braly and Hoggan, Dangerous Grains: GS: 30 x more prevalent than CD Up to 15% of people (1in 7) are probably GS Dr Peter Green, Dir Coeliac Center, Columbia University: 60-70% of suspected coeliacs sent to him are not coeliac but GS Dr Peter Osborne, Gluten Free Society: 300+ known diseases related to gluten, plus all auto- immune diseases

18 An Example: Gluten Gluten is perceived as antibody to 33-mer gliadin. One type of one gluten Other types of gluten are being identified all the time All grains contain gluten Not just gluten – grain starches are known to cause similar bowel reactions to gluten in coeliacs

19 An Example : Gluten Corn is second only to wheat in gluten content and studies show it is a common allergen… ….yet most FreeFrom food depends on it heavily


21 Maize Bread

22 Types and Percentages of Gluten GrainType of Gluten% Total Protein WheatGliadin69% CornZien55% SorghumKafirin52% BarleyHordein46-52% RyeSecalinin30-50% MilletPanicin40% OatsAvenin16% TeffPenniseiten11% RiceOrzenin5%

23 Can We Find Something Better? SAFEUNSAFE Almond – or any nut inc brazil, pecan, acorn, cashew etc Barley inc barley malt Amaranth but often cross-contaminated Corn/Maize inc sweetcorn, corn meal and cornflour ArrowrootFaro Buckwheat but often cross-contaminated, kashaKamut Cassava/Tapioca/Manioc (from yucca/cassava), can be cross-contaminated Millet Chia SeedOats ChestnutOrzo Chickpea (Gram)Rice CoconutRye Fava BeanSemolina FlaxseedTeff HempWheat inc. couscous, bran, farina, spelt, bulgar LentilSeitan Mesquite Potato Quinoa but often cross-contaminated Sago – works same as tapioca Seeds inc. sesame, sunflower, pumpkin Taro/Dasheen – similar to tapioca Soya (although GM so could be contaminated) Wild Rice

24 Nutrition Comparison ProteinMagnesiumIronZincCalcium* Corn81273.41.826 Amaranth142667.5*3.18153*2 Almond21*275*4.33.36248*3 Pecan9.171212.534.53*701 Wheat13.71383.882.9334 Flaxseed19.5*362*6.224.17*199*4 Quinoa13.12109.25*3.3601 Chickpea8.86482.891.5349 Chestnut3.17330.911.129 Coconut3.33322.431.114 Pumpkin24.5*535*14.97*7.46*434

25 A Few Ideas Flaxseed – 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 together Mixed 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, Potato Baking Powder – Bicarb or Corn Free Dried Fruits – minimise as high GL, combine with high protein eg nuts/seeds to lower Sweeteners – 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 corn Vitamin C – from corn, get cassava Extracts – 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 Goodie

30 A Not-So-Goodie

31 The Future Water, potato starch, arrowroot, grapeseed oil, tapioca starch, egg white, flaxseed powder, honey, guar gum, yeast, cellulose, seasalt, sugar beet flakes, flaxseeds, amaranth flakes

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