Transcript Michaela Rose

Michaela Rose DN (Med)
Naturopath, Medical Nutritionist,
Multiple Food Intolerant
www.purehealthclinic.co.uk
www.trulyglutenfree.co.uk
Quick Summary
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Who Needs FF?
Why?
The Typical Intolerant/Purchaser
What They Need
How We Might Give It To Them, Boost Their
Health and Boost Business
FreeFrom – Who Needs It?
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Who Doesn’t?!
IgE Allergy Sufferers
Coeliacs
Gluten Sensitives
Multiple Intolerants
Anyone With An Illness
Anyone Who Wants To Get Well
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!
Do I Recommend FreeFrom Foods?
• As an important treat, not a staple in most
cases
• Much better than years ago, but still some
issues….
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
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
They Need..
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Nutrient-dense
Anti-inflammatory
Gut calming & healing
Low GL, high protein
Satisfying, tasty foods!
How Can FreeFrom Food Help?
Need true functional food
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’?
Make Them Feel Better
• Nourishing
• Contain functional, useful, healthy ingredients
• Good business: they will want more and will
recommend!
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 autoimmune diseases
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
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
Maize Bread
Types and Percentages of Gluten
Grain
Type of Gluten
% Total Protein
Wheat
Gliadin
69%
Corn
Zien
55%
Sorghum
Kafirin
52%
Barley
Hordein
46-52%
Rye
Secalinin
30-50%
Millet
Panicin
40%
Oats
Avenin
16%
Teff
Penniseiten
11%
Rice
Orzenin
5%
Can We Find Something Better?
SAFE
Almond – or any nut inc brazil, pecan, acorn,
cashew etc
Amaranth but often cross-contaminated
Arrowroot
Buckwheat but often cross-contaminated, kasha
UNSAFE
Barley inc barley malt
Corn/Maize inc sweetcorn, corn meal and
cornflour
Faro
Kamut
Cassava/Tapioca/Manioc (from yucca/cassava),
can be cross-contaminated
Chia Seed
Chestnut
Chickpea (Gram)
Coconut
Fava Bean
Flaxseed
Hemp
Millet
Lentil
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)
Seitan
Wild Rice
Oats
Orzo
Rice
Rye
Semolina
Teff
Wheat inc. couscous, bran, farina, spelt, bulgar
Nutrition Comparison
Protein
Magnesium
Iron
Zinc
Calcium
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Corn
Amaranth
8
14
127
266
3.4
7.5*
1.82
3.18
6
153*
2
Almond
Pecan
Wheat
Flaxseed
Quinoa
Chickpea
Chestnut
Coconut
Pumpkin
21*
9.17
13.7
19.5*
13.1
8.86
3.17
3.33
24.5*
275*
121
138
362*
210
48
33
32
535*
4.3
2.53
3.88
6.22
9.25*
2.89
0.91
2.43
14.97*
3.36
4.53*
2.93
4.17*
3.3
1.53
1.1
1.1
7.46*
248*
70
34
199*
60
49
29
14
43
3
1
4
1
4
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
• 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
• 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
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!
A Goodie
A Not-So-Goodie
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