Speaker: Dr Malcolm Mackay, BMBS, GDipHumNut, Plant Based Health Australia
What we choose to put on our plates at every meal determines our long-term health and vitality. Whichever aspect of health and disease we consider, the evidence points towards whole plant foods as optimal for human health. The presentation will describe a ‘whole foods, plant-based diet’, discuss its role in supporting a healthy microbiome and restoring gut health, and the effect this might have on allergy and autoimmune disease.
Speaker: Zoe Nicholson, Accredited Practising Dietitian, Accredited Nutritionist, Love What You Eat Consulting
Food sensitivities can affect multiple systems in the body including the gut (stomach and bowel symptoms, reflux, mouth ulcers, nausea), the nervous system (headaches, migraines, mood disturbances, fatigue, sleep issues), skin (eczema, hives, itchy skin) and airways (sinus issues, hay fever, asthma). If you have symptoms in one or more of these areas, you may be food chemical sensitive. The RPAH diet has been designed to identify and manage food chemical sensitivity. This presentation will help you decide if it’s an appropriate avenue for you to explore and guide you with how to work through the process.
Speaker: Olivia Jackson, Owner & Publisher, yum. Gluten Free
After being diagnosed with any medical condition, your first thought is usually, “What next?!” Coeliac disease requires a series of steps after diagnosis to prepare your home, your family and your mental and emotional wellbeing. Knowledge is power, especially when it comes to dining out and travelling. Hear from Olivia as she shares practical advice so you’re well-equipped to take on your coeliac diagnosis and live your best life.
Speaker: Associate Professor Jane Muir, Department of Gastroenterology, Monash University
In Australia around 1% of the population have coeliac disease – a condition that requires strict life-long avoidance of gluten. Yet it has been estimated that around 10-15% of our community are choosing to avoid gluten- and wheat- containing foods. One of the major reasons given for this avoidance relates to gut symptoms including; abdominal pain and bloating and discomfort associated with consumption of wheat-containing foods. While gluten is often blamed for triggering these symptoms research conducted at Monash University is suggesting that there is another component of wheat- and wheat-containing foods called FODMAPs that may be responsible. FODMAPs are short chain carbohydrates that are poorly digested and absorbed by the gut stands for Fermentable Oligo- Di- Mono-saccharides And Polyols. This talk will introduce the concept of FODMAPs and discuss some of the latest research evidence in this area.
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