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
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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

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FreeFrom Who Needs It?

• Who Doesnt?!
• IgE Allergy Sufferers
• Coeliacs
• Gluten Sensitives
• Multiple Intolerants
• Anyone With An Illness
• Anyone Who Wants To Get Well

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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!

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Do I Recommend FreeFrom Foods?

• As an important treat, not a staple in most cases
• Much better than years ago, but still some
  issues.

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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

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They Need..

• Nutrient-dense
• Anti-inflammatory
• Gut calming healing
• Low GL, high protein
• Satisfying, tasty foods!

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How Can FreeFrom Food Help?

• Need true functional food

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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?

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Make Them Feel Better

• Nourishing
• Contain functional, useful, healthy ingredients
• Good business they will want more and will
  recommend!

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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

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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

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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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Maize Bread
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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
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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  

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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
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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

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• 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

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• 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

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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!

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A Goodie
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A Not-So-Goodie
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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