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Michaela Rose DN (Med)

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Michaela Rose DN (Med) Naturopath, Medical Nutritionist, Multiple Food Intolerant www.purehealthclinic.co.uk www.trulyglutenfree.co.uk * Take people off w/d CDs 1 in ... – PowerPoint PPT presentation

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Title: Michaela Rose DN (Med)


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 Doesnt?!
  • 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 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?
  • Dont break their food habits dependent on
    grain/dairy diet
  • Usually contain an allergen of some kind
  • Cross-contamination due to companys other
    foods/practices
  • Poor nutritional status fats, salt, sugar,
    calories
  • Expensive
  • Not fresh food, still processed

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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

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21
Maize Bread
22
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
23
Can We Find Something Better?
SAFE UNSAFE
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
Arrowroot Faro
Buckwheat but often cross-contaminated, kasha Kamut
Cassava/Tapioca/Manioc (from yucca/cassava), can be cross-contaminated Millet
Chia Seed Oats
Chestnut Orzo
Chickpea (Gram) Rice
Coconut Rye
Fava Bean Semolina
Flaxseed Teff
Hemp Wheat inc. couscous, bran, farina, spelt, bulgar
Lentil Seitan
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
  Protein Magnesium Iron Zinc Calcium
Corn 8 127 3.4 1.82 6  
Amaranth 14 266 7.5 3.18 153 2
Almond 21 275 4.3 3.36 248 3
Pecan 9.17 121 2.53 4.53 70 1
Wheat 13.7 138 3.88 2.93 34  
Flaxseed 19.5 362 6.22 4.17 199 4
Quinoa 13.1 210 9.25 3.3 60 1
Chickpea 8.86 48 2.89 1.53 49  
Chestnut 3.17 33 0.91 1.1 29  
Coconut 3.33 32 2.43 1.1 14  
Pumpkin 24.5 535 14.97 7.46 43 4
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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