The Food Intolerance Dietitian in Mentone, Victoria, Australia | Medical and health

The Food Intolerance Dietitian

Locality: Mentone, Victoria, Australia

Phone: +61 412 586 836

Address: 6 View Street Mentone 3194 Mentone, VIC, Australia

Website: http://www.thefoodintolerancedietitian.com.au

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23.01.2022 Bananas-they have so much a-peel- but they just don't agree with some people. Bit of a love 'em or hate 'em type of relationship. What is it about bananas? Green bananas are supposed to be really high in resistant starch- a type of starch resistant to digestion by our enzymes in the gut so then are available for our gut microbes/bacteria who use resistant starch as a fuel source, and in turn produce gases such as butyrate which a... Resistant starch could be said to have similar health benefits as FODMAPs, the difference being that resistant starch is fermented by our gut bacteria SLOWLY, not quickly as happens with FODMAPs, so does not triggers the typical IBS symptoms. Note that green banana flour is low in FODMAPs (fructose) JUST RIPE BANANAS: low in fructose so the way to go on the Low FODMAP diet. If you are on the moderate #RPAHeliminationdiet (low salicylates, low amines and low glutamates) then just ripe bananas have only a moderate content of amines - so good to go! When bananas ripen- the fructose goes up so becomes high in FODMAPs. Although 1/3 ripe bananas is quite tolerable on the Low FODMAP diet. The amines also increase - in fact 1/3 ripe banana has the same amine content as one firm banana so can be eaten but just in reduced quantities. How do you go with bananas- can you tolerate only when just ripe, do you react to green bananas or do you find ripe bananas are terrible or do you avoid bananas altogether? See more

15.01.2022 Great product if you need to avoid gluten- eating out frequently results in cross contamination with gluten so this can take out the stress and worry if you are not sure if a meal may contain some gluten.

14.01.2022 Heal your gut? Healthy gut? Getting that microbiome in order? YOU NEED FIBRE. And not just one type. As many DIFFERENT types as you can =... Don't get stuck on 'amounts'- but also include diversity. The more diversity of microbes we have in our biome, the lower the risk of disease and allergies.The best way to feed our gut microbes and promote diversity is to eat a range of different fibres EVERY DAY! Fibre is in foods such as fruit and veggies, legumes, & wholegrain cereals Grains- we tend to stick to our same old choices- and we really need to mix it up a bit.. well a lot. This becomes extra important if you are on a restricted diet. If you are on a low FODMAP diet so choosing low fructan grains If you are GF so avoiding wheat/rye/barley If you are on a low salicylate | amine | glutamate diet and avoiding wheat/gluten If you avoid wheat for any reasons Look for some alternative and different grains you may not have tried before The following are WHOLEGRAIN cereals that are high in protein content, low in FODMAPs, high in fibre, as well as gluten free- if you have not tried these yet- it might be time! QUINOA: a complete protein (unlike most gluten free flours)- have as flour or flakes (use to make porridge) or as a grain as an alternative to rice. High in calcium, zinc & iron. BUCKWHEAT: related to rhubarb and certainly not wheat! Great source of protein- use the flour to make pancakes or wraps. You can get buckwheat crackers & pasta. MILLET/TEFF: Teff in is another complete protein- & also has a good amount of calcium! Millet can be used to make flat bread or puffed and eaten with puffed rice and puffed quinoa. SORGHUM: If you eat GF weet-bix- you are having sorghum! OATS: has a protein component called AVENIN which is related to gluten but often tolerated, even for many people with Coeliac Disease. Great fibre source- excellent soluble fibre. If you find you are relying on the same old fibre sources- then its time to mix it up-get those GUT MICROBES SINGING! #gutdietitian #healthygut #gutfibre #glutenfreegrains #lowfodmapgrsains #lowsalicylategrains

04.01.2022 Do you find your tolerance changes? Can you eat foods you normally would react to while on holidays? If you have been pregnant- did you find you became less sensitive or more sensitive to foods? Do things get worse when you are sick or stressed? All these changing conditions can change metabolic processes in the body such as changing hormone levels. This affects your tolerance levels, be it salicylates( as pictured) or FODMAPs. Sometimes you can find you are more or less sens...itive at different times in your life. Times where there is more growth or important changes in our lifecycle, such as small babies, near puberty, during menopause. All these times are characterised by changes in hormone levels and associated with increased sensitivity. The types of symptoms can also change, especially if it is naturally occurring food chemicals (eg salicylates) you are sensitive to. Being sick or stressed are big ones- at these times, sometimes it can help to pull back on your diet a bit and ride it out- taking what you need to help recover and calm down symptoms, then release the diet back to normal levels when you are well or less stressed. The picture shows foods moderate in salicylate content and a tolerance level that is fine with this as long as too much is not eaten (builds up over time). Increased stress or falling sick can reduce the threshold (move down) and the foods you generally are fine with may then cause issues. Pulling back to more low salicylate foods until the stress passes or you recover can be a good interim measure. Food intolerance is never black and white but knowing it can wax and wane can help you identify how to manage your diet to keep yourself under your personal tolerance threshold.