Thursday, 26 March 2015

The truth behind non-coeliac gluten sensitivity



By Dr Jane Varney

Biesiekierski, J. R., et al. (2013). "No effects of gluten in patients with self-reported non-celiac gluten sensitivity after dietary reduction of fermentable, poorly absorbed, short-chain carbohydrates." Gastroenterology 145(2): 320-328 e321-323.

The gluten-free diet is more popular among consumers now, than ever before. This popularity is despite a scarcity of scientific evidence to suggest a benefit of excluding gluten in people without coeliac disease. Monash researchers have responded to this trend by measuring the effect of a gluten-free diet in people with IBS and so called, ‘non-coeliac gluten sensitivity’ (NCGS). Participants consumed a gluten-free, low FODMAP diet for two weeks and were then randomly assigned to one of 3 diets (high gluten, low gluten or zero gluten). The study found - while all participants experienced an improvement in gastrointestinal symptoms on the initial low FODMAP diet, there were no independent, gluten-specific effects observed. The study calls the clinical diagnosis of NCGS into question and suggests that FODMAPs, not gluten, are the trigger of gastrointestinal symptoms in people with so-called, NCGS. 


Other reading suggestions:
Click here to read our other blog instalment on Gluten-free vs FODMAPs:



Thursday, 19 March 2015

Adding flavour without adding symptoms

Feel like your low FODMAP diet is a bit plain and boring? Well it needn’t be! Try adding the following ingredients to enhance the flavour of your meals, without aggravating IBS symptoms.


Thursday, 5 March 2015

Debunking the myth behind SUPERFOODS

By Dr Jane Varney

We've had many queries regarding the FODMAP content of coconut water, kale and chia seeds? These are just some of the many foods in the long line of so-called ‘superfoods’ to hit the supermarket shelves. 

But how healthy are they really? And are they low in FODMAPs?



Tuesday, 3 March 2015

A curry recipe to add some spice to your low FODMAP diet

Recipe by Trish Veitch


Sri Lankan beef curry

(serves 4-6)


Ingredients:
·         1-2 tbs of canola oil
·         800g lean beef (stewing cuts cut into 1 inch cubes)
·         2 tsp (10g) salt
·         1 tsp (5g) cracked black pepper
·         2 heaped tbs (45g) Sri Lankan curry powder (see recipe below)
·         1 heaped tsp (7g) turmeric powder
·         1½ tbs (30g) grated ginger
·         2 red large chillies
·         7 stalks curry leaves
·         6 x 5cm lengths pandan (rampe)
·         4 stalks lemongrass
·         2 tbs vinegar
·         750 mL coconut milk