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Q & A with Luke Mangan on ‘how best prepare for eating out around Christmas time
Q & A with Luke Mangan on 'how best to prepare for eating out around Christmas time'
Join Luke Mangan, Coles Ambassador & Restaurateur for an open discussion as to how best prepare for eating out around Christmas time. Luke shares industry insight into Chefs and restaurateurs in dealing with customers with allergies/intolerances and provides tips and tricks on what to ask the staff. Watch this session with us at 9:30am on the 5th December to kick off day two of the virtual show.
Luke Mangan
Luke Mangan is a leading Australian restaurateur and chef. His influence on the food and wine industry can be found on the carriages of the Eastern Oriental Express, at sea, on P&O Cruise ships and most recently, on TV as a Coles Supermarkets ambassador sharing recipes on the “What’s for dinner” cooking campaign.
Luke’s Australian restaurants range from fine dining to more casual fare and are renowned for his unexpected creations, which highlight his French culinary training and Asian influences, paired with fresh, clean flavours.
For 13 years, Luke owned and operated restaurants in Japan, Singapore and Indonesia under the Salt brand. He sold his remaining share in the business in 2018 to focus on his Australian restaurants and new ‘Luke’s’ ventures, including Luke’s Kitchen, Luke’s Steakhouse and Luke’s Burger Bar to name a few.
He has written five best-selling cookbooks and an autobiography ‘The Making of a Chef’, has his own line of gourmet products and makes regular TV appearances.
Further testament to Luke’s excellence are the requests he has received to cook for former U.S. President Bill Clinton, Sir Richard Branson, actor Tom Cruise and the Danish Crown Prince Frederik and Princess Mary’s wedding. On Australia Day in 2019, Luke was also awarded the Medal of the Order of Australia (OAM) for his services to the hospitality industry, tourism and his contributions to charity.
As the co-founder of Australia’s largest hospitality awards program, Appetite for Excellence, and The Inspired Series program, Luke is also extremely passionate about promoting and enabling the development of young up-and-coming chefs, waiters and restaurateurs in Australia.
Having good food, good wine and most importantly a really good time is what Luke Mangan & Company are all about and what we believe every dining experience should entail.
A day in the life of FodShop
A day in the life of FodShop
What is FodShop?
FodShop is the world’s first online FODMAP expert Commercial Nutritionist-run shop & gastroenterology resource, supplying more than 2,000 low FODMAP approved food products from hundreds of local & international brands, additionally meeting various food intolerance, allergen-friendly and nutrition requirements.
FodShop’s tag filtering system enables website visitors to search products by medical condition and dietary & lifestyle choice. The range can also be triaged by brand and grocery category.
FodShop has a physical store presence within its Cheltenham VIC warehouse in Melbourne, Australia, enabling customers & patients to come and visit the team to obtain product & nutrition advice from our in-house nutrition team, purchase food products directly off the shelves of the warehouse, and receive referrals to local nutrition practitioners.
There is something for everyone, no matter your food intolerance, food allergy, or personal, ethical, religious and/or lifestyle choices.
View their products here: fodshopper.com.au/collections/grocery-products
So you have been diagnosed with lactose tolerance… what next? – Frances Walker
So you have been diagnosed with lactose tolerance… what next?
Being diagnosed with lactose intolerance does not mean you have to avoid dairy. In this video I look at 3 easy low lactose hacks so you know which dairy foods to avoid, and which dairy foods can be safely included in your eating plan. Not only that, but how you can reduce lactose in your diet without compromising the all important calcium. Get savvy about lactose, manage your lactose intolerance and boost your calcium intake in one quick 10 minute update.
Frances Walker
I love working as a food Intolerance Dietitian and find my work is split across FODMAPs, whole food intolerances (including dairy protein intolerance) and food chemical sensitivities. Working with breast fed babies, children and adults- I find myself covering the whole spectrum of ages. Dairy intolerance is often an issue in the food sensitive people I see- with either lactose intolerance, protein intolerance/allergy or both being at play. Hence, I have developed a particular interest in dairy! With an education background, I relish opportunities to inform my client, groups and undertake education sessions to help food sensitive people become empowered with knowledge on how to move forward.
The Stance on SOY: What Does The Research Say? – Tahlia Claringbold
The Stance on SOY: What Does The Research Say?
There is great debate on its health impacts, so let’s dive into the science of soy.
It can be incredibly confusing to navigate through the numerous good, and bad claims about soy consumption. Soybeans are a type of legume and can be found as:
- Whole food sources (most commonly edamame beans)
- Fermented sources (soy sauce, natto and miso)
- Processed foods (e.g. yoghurt, cheese, bread, breakfast cereals and meat alternatives – tofu, tempeh, TVP).
Isoflavones and Oestrogen:
When it comes to soy, the components of most debate are the isoflavones, which are polyphenols with oestrogen properties – meaning the isoflavone chemical structure is likened to oestrogen (a hormone).
Many people will avoid soy due to the fact that soy, or soy products will act like the hormone oestrogen in our bodies – so to what extent is this true?
Since isoflavones and oestrogen have a similar chemical structure, isoflavones can bind to oestrogen receptors in the body, causing a weak, anti-oestrogenic, (prevent oestrogen from mediating any effect), or NIL effect. It is important to note that the human body contains a number of different oestrogen receptors, and isoflavones do not bind to ALL of those receptors. Therefore, phytoestrogens will not reflect the typical agonist response of classical oestrogens.
Picture source: https://www.superfoodly.com/estrogen-foods-list-50-high-phytoestrogen-sources/
Reference: G, Rizzo & L, Baroni, 2018, ‘Soy, Soy Foods and Their Role in Vegetarian Diets’, The Science of Vegetarian Nutrition and Health, 10(1), Accessed from: https://www.mdpi.com/2072-6643/10/1/43/htm
Soy and our Health:
As the science currently stands, the following points are evidence-based facts on the consumption of soy products.
- Complete source of plant-based protein (i.e. contains all 9 essential amino acids)
- Source of unsaturated fatty acids; has exerted positive effects towards cholesterol status.
- May reduce LDL cholesterol for those with high cholesterol status.
- May reduce risk of coronary heart disease
- Soy will not affect testosterone levels in men
- Source of B vitamins
- High in fibre (1 cup cooked soybeans = 14g fibre)
- The type of carbohydrates in soy are indigestible to humans, so they are fermented in the large intestine to feed and grow our gut microbiota
- May be protective against development of breast, prostate and bowel cancer
- Contains phytic acid – which affects the absorption of some minerals such as calcium and iron. By cooking or fermenting soy, it deactivates the phytic acid.
- Unlikely effects to overall thyroid function. However, it is suggested for those on levothyroxine, to distance soy consumption from medication intakes due to potential interference/interactions.
So, to summarise:
Soy is not AS BAD as the claims set it out to be. As with all foods, try to avoid consuming excessive amounts of soy. 25g of soy per day is the recommended amount – which is equivalent to around 100g of tofu, tempeh, or soybeans.
Tahlia Claringbold
Based in Sydney, Australia, I have recently graduated as a Nutritionist from the University of Wollongong, completing my Bachelor of Nutrition Science (BNutSci) in 2019.
I am now completing my Master of Nutrition and Dietetics (also at UOW) to graduate as an Accredited Practicing Dietitian (APD) in 2021.
I am a passionate foodie who loves to cook, bake, learn and educate others.
My favourite foods include sushi, chocolate and avocado. I love cats, yoga, baking, and my friends. I have particular interests in digestive health, adolescent nutrition and women’s nutrition.
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What are Eosinophilic Gastrointestinal Disorders (EGIDs)? – ausEE Inc
ausEE Inc. a charity dedicated to improving lives affected by eosinophilic disorders
What are Eosinophilic Gastrointestinal Disorders (EGIDs)?
Eosinophilic gastrointestinal disorders (EGIDs) occur when eosinophils (pronounced ee-oh-sin-oh-fills), a type of white blood cell, are found in above-normal amounts within the gastrointestinal tract.
Eosinophils are an important cell in your body. It has many roles including defence against parasitic infections (e.g. worms), and involvement in some forms of hypersensitivity and allergy. In some individuals, eosinophils accumulate in the gut potentially in response to drugs, food, airborne allergens and other unknown triggers. This infiltration can cause inflammation and tissue damage.
In EGIDs, if abnormal amounts of eosinophils are found in different regions it is called:
- oesophagus (eosinophilic oesophagitis)
- stomach (eosinophilic gastritis)
- duodenum (eosinophilic duodenitis)
- small intestine (eosinophilic enteritis)
- large intestine (eosinophilic colitis)
- throughout the gastrointestinal tract (eosinophilic gastroenteritis)
What is Eosinophilic Oesophagitis (EoE)?
Eosinophilic Oesophagitis (EoE) is the most common type of Eosinophilic Gastrointestinal Disorder (EGID). The exact cause of EoE in most individuals is unclear. In some, it appears to be due to an allergy to food(s) and/or aero-allergens.
The current estimated prevalence of EoE is 1 in 2,000 individuals and rising. People with EoE may have other allergic diseases such as IgE (immediate) food allergies, asthma, eczema and/or hay fever. EoE affects people of all ages, gender and ethnic backgrounds. In certain families, there may be an inherited (genetic) tendency. Males are more commonly affected than females.
In its most severe form, EoE may cause scar tissue (called fibrosis) in the oesophagus.
What are the symptoms of EGID & EoE?
The symptoms of eosinophilic oesophagitis vary from one individual to the next and can include:
- Feeding difficulty (such as needing to puree foods, being slow to chew foods, avoidance of textured foods)
- Difficulty in swallowing foods and/or regularly requiring a drink after eating
- A food suddenly becoming stuck in the oesophagus (called food impaction)
- Nausea, persistent vomiting and retching
- Abdominal or chest pain
- Reflux that does not respond to anti-acid medication
- Failure to thrive (failure to put on or loss of weight) due to inadequate intake
In other types of eosinophilic gastrointestinal disorders, symptoms depend on which part of the gut is affected (e.g. diarrhoea and bloody stools if the small or large intestine is involved).
How is EGID & EoE Diagnosed?
Endoscopy with biopsies are the only way to confirm the diagnosis of an EGID and EoE at present. The diagnosis cannot be based upon symptoms alone.
Endoscopy – a gastroenterologist performs an endoscopy by using an endoscope (a tube with a light and camera at the end) to look at the GI tract and take small biopsies, usually from the upper oesophagus, lower oesophagus, stomach and duodenum. The oesophagus may look visually normal, but when the tissue is examined under a microscope, an abnormal accumulation of eosinophils can be detected. It is also possible that the endoscopist could visually detect rings or furrowing, thickened folds and white plaques.
Biopsy – the biopsies taken are later reviewed by a pathologist. A high number of eosinophils (counted per high power field under the microscope) suggest the diagnosis of EGID. Eosinophils can normally be found in small numbers in all areas of the GI tract except the oesophagus. GERD/GORD (acid reflux disease) is associated with low numbers of eosinophils in the oesophagus. With eosinophilic oesophagitis, the number of eosinophils seen is much higher and remains elevated despite treatment with acid reflux medication. A minimum of 15 eosinophils per high-power field are required to make the diagnosis of EoE.
What is the Treatment for EGID & EoE?
There is no cure for EGID and EoE, but the goal of treatment is to eliminate the eosinophils in the affected area, thereby alleviating symptoms and reducing inflammation to minimal safe levels. Treating specialists should discuss the treatment options with patients/families and tailor treatment to the individual. EGIDs are chronic diseases that require ongoing monitoring and management.
Treatment options for EoE include:
- Elimination diet/elemental diet
- Antacid medications/Proton pump inhibitors (PPIs)
- Corticosteroids (usually topically administered)
- Oesophageal dilation
An Elimination diet is one common treatment option. It is important to speak with a qualified Allergist/Gastroenterologist, and have a Dietitian experienced in food allergy before undertaking an elimination diet. The elimination diet is tailored to the individual. Some individuals may be able to identify specific food(s) that trigger symptoms, but most cannot. More than one food may be involved. Some doctors may suggest removal of up to 6/8 common food allergens (milk, egg, soy, wheat, peanut/tree nut, shellfish/fish). Recent studies indicate milk, egg, wheat and soy are the most common food triggers of EoE, and hence some specialists may recommend removal of these 4 food triggers only. There is no test (skin prick test, blood test or patch test) that can reliably indicate the specific food trigger(s) in EoE. With any elimination diet it is important to ensure diet is balanced, growth is maintained and that there is a plan in place to re-assess.
An Elemental diet consists of only a special medical food called an elemental formula, which contains amino acids (the building blocks of proteins), fats, sugars, vitamins and minerals. They provide all the nutrition a person needs if enough is taken. Some individuals need a feeding tube to ensure they are getting enough of the formula or to give the oesophagus a rest. The patient is placed on the formula alone for a number of weeks and will then have a repeat endoscopy to see if there has been improvement. If the condition has improved, then foods are slowly introduced back into the diet and a repeat endoscopy is often performed to ensure ongoing control with food reintroduction.
Medication can be used alone and/or along with dietary management. The most common medications used in EoE are swallowed corticosteroids, often a fluticasone puffer (which is swallowed) or budesonide ampoules (which are made into a slurry) are used. These medications coat the oesophagus and assist in getting rid of eosinophils. Acid reflux medications may also be used. The doctor will determine which, if any, medications are appropriate for each individual.
Oesophageal dilation can be used in people with severe narrowing or strictures of the oesophagus to provide instant relief, and secondly in those with long-standing symptoms who have tried diet or medications and have not improved. Whilst dilation is relatively safe, this treatment is less convenient as it involves an endoscopic procedure and is best used in carefully selected cases only.
References:
1. Australasian Society of Clinical Immunology and Allergy (ASCIA) Available at: www.allergy.org.au
2. Cincinnati Center for Eosinophilic Disorders (CCED) Available at: www.cincinnatichildrens.org
3. American Partnership for Eosinophilic Disorders (APFED) Available at: www.apfed.org
4. Updated International Consensus Diagnostic Criteria for Eosinophilic Esophagitis: Proceedings of the AGREE Conference
Available at: www.gastrojournal.org/article/S0016-5085(18)34763-2/fulltext
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Establishing a healthy relationship with food- Nadia Felsch
Establishing a healthy relationship with food- Nadia Felsch
Kickstarting a healthy relationship to food
Health includes a healthy relationship to food and body. Which can be tough in our weight-centric society, and even tougher around the holidays, especially if you’re also dealing with food allergies and intolerances.
This can leave us feeling out of control around food, confused about what to do and possibly disconnected from our own bodies.
In this session, qualified Nutritionist and Intuitive Eating Counsellor Nadia Felsch will be teaching the hallmarks of a healthy relationship to food and including practical tools that you can implement straight away.
