Stacey from Natural Spoonfuls shares her favourite Gluten Free Flour choices. There are many different flour options that do not contain gluten. They do behave slightly different from wheat flour, so a bit of adjusting is required. Stacey gives her tips & tricks on how best to use these flours when cooking. Head to Stacey’s website to make any of the mentioned recipes or say hello on Instagram.
Stacey from Natural Spoonfuls is an accredited Health Coach & Aspiring Nutritionist, who passionately advocates embracing nature to nourish one’s life. She has a delicious recipe collection with many GF friendly options that can be found on her online blog. Stacey inspires others to live nutritious, balanced and nourishing lives. She also loves a good nature walk in rain, hail or shine, any excuse for her to wear her cosy Kathmandu puffer jacket! Stacey mostly hangs out on Instagram @naturalspoonfuls
In this live session we will dive deep into the underlying impact of the gut-brain axis in Irritable Bowel Syndrome (IBS) and provide practical strategies to help you better manage symptoms of IBS. We will discuss the top 10 strategies to improve your gut health to feel comfortable, confident and healthy!
Marika Day is an Accredited Practising Dietitian and Nutritionist with over 6 years of experience working with people who suffer from digestive illnesses and concerns.
She now heads the new brand and program Gut Started which aims to do nutrition differently, to reduce the confusion around nutrition, and to make eating healthy fun, enjoyable and simple.
Her Gut Started: IBS Control program has helped hundreds of men and women across Australia bring confidence back to their life, feeling free and in control of their digestive concerns.
With many naturally gluten free options, Japanese food can be agreat choice when dining out. However, although sushi is often safe, there are other places where gluten lurks.
In addition to the obvious gluten unfriendly dishes such as dumplings and noodles, check for the following when confirming which options are gluten free.
1.Soy sauce and wasabi
This is basic but very important to know and keep in mind – standard soy sauce contains wheat! Gluten-free soy sauce and tamari are great substitutes that taste incredibly similar. Some Japanese restaurants may have GF soy sauce available if you ask, but always double-check when dishes are made with soy sauce. In addition, some packaged wasabi uses wheat starch as a thickener.
Not only is there wheat flour in batter used for tempura dishes, but tempura flakes (also known as “crunch”) that are used as a topping on sushi rolls have wheat as well. In addition, keep in mind that if a restaurant offers tempura, there’s a good chance they are using the same fryer for tempura as well as other dishes, so be sure to ask about potential cross-contamination.
3. Imitation Crab
Imitation crab (also known as “crab stick”) almost always contains wheat starch as a binding agent. This is why California rolls – which usually use imitation crab – are almost never gluten-free. Always ask about ingredients if there is any sort of imitation crab or fish in a dish.
4.Sauces and Dressings
Soy sauce and wheat starch are often in dressings and sauces. Watch out for seaweed salad especially – it almost always has soy sauce in the dressing.
Some fish roe (e.g., those orange fish eggs used as a sushi topping) have an added wheat thickener to help bind the eggs together. This isn’t always for the case, but it’s worth checking.
Believe it or not, some restaurants use steam from boiling wheat-based noodles to cook edamame and other vegetables. This can potentially cause cross-contamination. While this practice won’t be used at all Japanese restaurants, it is worth double-checking to be sure.
Born and raised in New York, I relocated to Sydney, Australia in 2018 for work. I love exploring the incredible gluten free food scene in Sydney as well as experimenting with gluten free cooking and baking.
I was diagnosed with Celiac when I was 12 years old and in the 14ish years since my diagnosis, I‘ve maintained a strict gluten free diet. I love sharing tips and tricks I’ve learned through my experience and showing how a GF diet can be exciting and delicious.
This video is for general information and support purposes only and is not intended as a substitute for medical advice from your doctor or other healthcare provider. If this video raises questions for you, please discuss with your treating specialist.
Presenter: Professor Evan S. Dellon
Epidemiology of EGIDs
This talk reviews the epidemiology of eosinophilic gastrointestinal diseases (EGIDs). It first discusses in general how epidemiology can and has been applied to EGIDs, including characterization of the number of cases and trends in the number of cases, description of the natural history of disease, and investigation of risk factors. Next, it reviews the available data on the epidemiology of the non-EoE EGIDs. Then, it reviews the data on the epidemiology of EoE, which is more extensive than for the non-EoE EGIDs. These data include patient characteristics, incidence and prevalence, and risk factors (which can help to increase the understanding of why EoE may be increasing).
Evan S. Dellon, MD, MPH, is a Professor of Medicine and Adjunct Professor of Epidemiology at the University of North Carolina School of Medicine in Chapel Hill. He performed a clinical and a research fellowship in Adult Gastroenterology at UNC, during which he also received a Masters of Public Health degree in Epidemiology from the UNC School of Public Health. Dr. Dellon is currently the Director of the UNC Center for Esophageal Diseases and Swallowing (CEDAS) and serves as an Associate Editor for Clinical Gastroenterology and Hepatology. His main research interest is in the epidemiology, pathogenesis, diagnosis, treatment, and outcomes of eosinophilic esophagitis (EoE) and the eosinophilic GI diseases (EGIDs). The goal of his research is to improve the lives of patients with EoE and EGIDs by learning how to better diagnose, treat, and monitor the condition
Cross contamination & food shopping tips for Coeliac Disease
Are you confused about shopping for gluten free products and ensuring that what you are eating is suitable for your Coeliac Disease? To increase your confidence, I have provided tips for at home and eating out with cross contamination and what it means, along with some handy tips when shopping.
Liz Radicevic is an Accredited Practising Dietitian, Accredited Sports Dietitian and Accredited Nutritionist. She specialises in nutrition to support a range of disabilities, sports nutrition and gastrointestinal health such as IBS, Coeliac and food intolerances. Liz believes it is crucial to maintain a healthy lifestyle in order to lead a happy and healthy life. Liz prides herself in providing evidence-based and professional advice that is realistic to an individual’s lifestyle and implementing changes that make a real difference. She consults via online and face-to-face, tailored towards client’s needs.
Do you find yourself eating the same thing every day to try to prevent IBS symptoms? Are you sick of the repetitive cycle of foods that you know won’t trigger these symptoms? This limited variety can make it difficult to meet all of your nutrient requirements. And besides, it is just plain boring! Today we have our top 5 ways to maintain variety on a low FODMAP diet. So read on and get ready to take your taste buds on a ride throughout the rest of your low FODMAP diet!
#1 Get inspired!
Let’s face it, we all get in the habit of cooking the same thing each week just because we struggle to think of new meals to cook. The best way to add variety to your meals is through gaining inspiration from others. There are a number of trusted low FODMAP sources to follow for some delicious new recipes to try. We recommend following some qualified dietitians who post evidence-based content with balanced and healthy meals. If the meals you want to try are not low FODMAP, don’t be scared off! It’s easy to make some substitutes and swap out the high FODMAP ingredients for some low FODMAP ones. Download our FODMAP food list or the Monash low FODMAP app for some additional support.
You may find a recipe that you love and enjoy eating every week. But to prevent yourself from getting bored, try mixing up your favourite low FODMAP meal. You could swap out one of the ingredients for another low FODMAP alternative. Why not mix up our Thai green lentil curry by replacing the capsicum and carrot with some zucchini and potatoes instead. You could also add a new low FODMAP vegetable that you haven’t been eating lately, like adding some oyster mushrooms to our stuffed capsicums recipe!
#3 Don’t be scared to try new things
It’s important not to let the fear of experiencing IBS symptoms prevent you from trying new things. Just because you are following a low FODMAP diet doesn’t mean the food you eat has to be bland, boring or repetitive. Use the resources you have available such as our website to find new recipes/ingredients to incorporate into your cooking. Do your research so you can be confident in your new recipes and enjoy them, stress-free! Check out our ways to increase flavour on a low FODMAP diet for some tips to keep your low FODMAP meals tasting new and exciting. These tips be a great way to put a spin on old recipes by trying a new flavour.
#4 Take it slow and watch your portions
While it can be great to mix things up and try new things, it is important to make sure the new foods you are trying are still low FODMAP. If you are introducing new foods, it can be a good idea to try new things individually to see if you experience any IBS symptoms. By adding a wide variety of new foods at once, it can be difficult to track down what it was that may have caused these symptoms.
Keep an eye on your portion sizes when trying new meals, especially when you are adjusting a recipe that isn’t low FODMAP to suit your needs. Don’t forget, a few foods that are moderate in FODMAPs can push you over your threshold and may cause IBS symptoms.
#5 Plan ahead
It can seem overwhelming to change up your routine and cook something new. But, the best way to make it easier on yourself is to plan, plan, plan! At the start of each week, look up some new recipes and decide how you are going to mix up your old favourites. This means when you do your grocery shopping you know exactly what you need to buy. The bonus is, when the time comes to try out something new, you know exactly what you are going to add to your meal or the recipe you will be cooking. This keeps your new meals stress free, even in the middle of a hectic work week.
Chloe McLeod is an Accredited Practising Dietitian who is passionate about motivating and helping others to live the best lives they can.
She was inspired to create The FODMAP Challenge to help individuals determine the triggers of their Irritable Bowel Syndrome (IBS) after recognising just how many people needed better support through this process.
With a Bachelor of Nutrition and Dietetics at Flinders University and a Masters of Public Health at the University of Sydney, Chloe loves seeing the improvement in each individual’s quality of life once they are able to make better decisions about their food choices.