1 / 31

Michaela Rose DN (Med)

Michaela Rose DN (Med). Naturopath, Medical Nutritionist, Multiple Food Intolerant. www.purehealthclinic.co.uk www.trulyglutenfree.co.uk. 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.

muniya
Download Presentation

Michaela Rose DN (Med)

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Michaela Rose DN (Med) Naturopath, Medical Nutritionist, Multiple Food Intolerant www.purehealthclinic.co.uk www.trulyglutenfree.co.uk

  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 allergies5% buy them because they or a family member have food intolerances18% buy them as part of a general healthy lifestyleWhat 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

  7. 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

  8. They Need.. • Nutrient-dense • Anti-inflammatory • Gut calming & healing • Low GL, high protein • Satisfying, tasty foods!

  9. How Can FreeFrom Food Help? Need true functional food

  10. 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’?

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

  12. 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

  13. 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

  14. 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

  15. Maize Bread

  16. Types and Percentages of Gluten

  17. Can We Find Something Better?

  18. Nutrition Comparison

  19. 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

  20. 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

  21. 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

  22. 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!

  23. A Goodie

  24. A Not-So-Goodie

  25. 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

More Related