October 2, 2024 • 31 mins
Struggling with bloating and stomach discomfort? Tired of running to the toilet? Dr. Falquier chats with Registered Dietitian, Kelsey Moore, about the Low FODMAP Diet and how it can provide lasting relief for those suffering with Irritable Bowel Syndrome (IBS). From learning about which foods to eat and avoid, to how to manage in restaurants, these thirty minutes could change your quality of life forever.
In this episode you’ll hear:
1:30 – What is the Low FODMAP Diet?
2:00 – Difference between Irritable Bowel Syndrome (IBS) and Irritable Bowel Disease (IBD).
3:00 – Sub-types of IBS and their symptoms.
4:00 – The importance of getting diagnosed by a healthcare provider.
4:45 – What does FODMAP mean?
6:30 – How to implement a low FODMAP diet?
9:15 – Low FODMAP foods and what foods to eliminate initially?
12:00 – Re-introduction phase
13:30 – How to make it easier to implement a low FODMAP diet?
16:15 – Garlic-infused oil
17:30 – Onion alternative
18:30 – Improvements in work life, social life, travel.
20:50 – Eating out with IBS.
22:50 – Working with a healthcare provider on a low FODMAP diet.
24:50 – What if you’re on medication?
26:30 – Canadian Digestive Health Foundation
29:00 – What to do if your child has IBS?
Referenced in the episode:
Credits:
Host - Dr. Sabrina Falquier, MD, CCMS, DipABLM
Sound and Editing - Will Crann
Executive Producer - Esther Garfin
©2024 Alternative Food Network Inc.
In this episode you’ll hear:
1:30 – What is the Low FODMAP Diet?
2:00 – Difference between Irritable Bowel Syndrome (IBS) and Irritable Bowel Disease (IBD).
3:00 – Sub-types of IBS and their symptoms.
4:00 – The importance of getting diagnosed by a healthcare provider.
4:45 – What does FODMAP mean?
6:30 – How to implement a low FODMAP diet?
9:15 – Low FODMAP foods and what foods to eliminate initially?
12:00 – Re-introduction phase
13:30 – How to make it easier to implement a low FODMAP diet?
16:15 – Garlic-infused oil
17:30 – Onion alternative
18:30 – Improvements in work life, social life, travel.
20:50 – Eating out with IBS.
22:50 – Working with a healthcare provider on a low FODMAP diet.
24:50 – What if you’re on medication?
26:30 – Canadian Digestive Health Foundation
29:00 – What to do if your child has IBS?
Referenced in the episode:
Credits:
Host - Dr. Sabrina Falquier, MD, CCMS, DipABLM
Sound and Editing - Will Crann
Executive Producer - Esther Garfin
©2024 Alternative Food Network Inc.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
We know that a low FODMAP diet can help majority
of the people with IBS, and it's usually the first
line of treatment.
Speaker 2 (00:08):
You're listening to the Culinary Medicine Recipe podcast. If you've
ever been told to eat healthier and want healthy food
to be delicious, This podcast delivers the diced and delectable details.
I'm your host, Doctor Saprinafalkie. I truly enjoyed delicious food
and am passionate about the field of medicine. In this series,
I'll be spending time in the space where the two
(00:29):
intersect you might have heard about food is medicine, medically
tailored meals, produce prescriptions, and teaching kitchens. In this series,
I interview top chefs, doctors, healthcare visionaries, and food service
professionals who are making leaps forward in the field of
culinary medicine. In addition to hosted interviews, I am also
sharing practical tips in short, bite sized episodes to give
(00:52):
you immediate, actionable steps to optimize your health. These bites
are available in both English and my first language, which
is Spam. Join me as we explore the amazing new
world of culinary medicine, where I will empower you to
make changes to your health and wellness right away. Welcome
to today's episode. I'm really looking forward to my conversation
(01:12):
today with Kelsey Moore, who is a registered dietitian and
the senior account manager in nutrition for the Canadian Digestive
Health Foundation. Given the digestive issues are so common and
I'm really excited to have this conversation and dive deep
into the FODMAP diet as well as IBS. Welcome Kelsey,
thank you. I'm really happy that we're here having this
conversation on digestive issues and specifically IBS and the FODMAP diet.
(01:38):
It is something that so many individuals are affected by.
So to start, what is the FODMAP diet.
Speaker 1 (01:45):
The low Fladmap diet is an elimination diet. So it's
a tool that we use to help improve symptoms in
those living with IBS. The research is showing us that
it can help about eighty percent of people.
Speaker 2 (01:57):
And what is IBS because I know sometimes time there
can be this confusion between well IBS, what does A
stand for? And between IBS and IBD or inflammatory bowel disease.
Speaker 1 (02:09):
So IBS sense for irub a bowel syndrome, and so
really the difference is IBS is a functional gut disorder
that can cause a variety of symptoms and people. It
can really vary depending on the type that you have,
and it can cause symptoms like floating gas, thomo cramps, diarrhea, constipation,
and these symptoms can kind of come and go over
(02:29):
time with people with IBS. And then IBD, on the
other hand, is actually an inflammatory disease, so it causes
inflammation anywhere really along the digestive track, which can lead
to soores or narrowing out the intestine over time. And
really the treatment for both of those conditions is completely different,
so they are really different diseases.
Speaker 2 (02:51):
So within IBS itself, so irritable bowel syndrome, there's sometimes
a description of more diarrhea or constipation type. Kelsey, would
you go into that a little bit more?
Speaker 1 (03:03):
We actually know now there's several different subtypes of IBS.
So we have IBSD, which is more diarrhea prominent, so
those individuals typically experience more diarrhea, whereas we have IBSC
and certain individuals with IBS C will typically experience more constipation.
And then we have IBSM, which is a mix between
(03:25):
the two, so anividual can experience both symptoms and that
can vary over time. And then we also have IBSU,
which is IBS undefined, so you know that can really
kind of look like anything at a lot of different
symptoms going on there. So as you can see, there's
kind of a whole variety of subtypes of IBS and
what people can experience.
Speaker 2 (03:45):
If somebody has been having symptoms, and with all the
information that's out there on the internet and so many
resources available and want to jump right into exploring fodmap diet,
what would be your recommendations for somebody with that.
Speaker 1 (04:00):
Really before that, I would actually recommend that somebody go
and see their doctor first. So when it comes to
something like IBS, the symptoms can look very similar to
other that health disorders, and we really want to make
sure that, you know, somebody does actually have the proper
diagnosis because the treatment will be different depending on you know,
what kind of that health disease they may be experiencing.
(04:23):
So first that diagnosis is really key, and then from
there we would typically move into working with a registered
dietitian on a low FODMAP diet because we know that
a low FODMAP diet can help majority of the people
with IBS and it's usually the first line of treatment.
Speaker 2 (04:39):
Now, that lovely acronym needs a big explanation, so I
would really appreciate you explaining what that acronym is.
Speaker 1 (04:49):
So we all, yeah, no problem, I know. It's it's
a long way. So really, in short, what it means
is it's talking about these carbohydrates that are easily fermentable
in our guts for people living with IBS. So the
F actually stands for fermentable, and then we can jump
into the nice long words illegal saccharides, So really that
(05:10):
refers to it's these fruit dans and galacto illegal sacharides
that cause sensitivity in the gut. But really these types
of foods are things like legomes, grains, garlic, and onion
are really high in fruit dans, so those are usually
you know, some common irritants for people with IBS. And
then we move into die saccharides, So those are more
(05:30):
of our dairy products, so think things like milk, soft cheeses,
yogurt as well. Some of those can cause sensitivities for
people because of the lactose in those products. And then monosaccharides,
so that refers to typically things like fruit or honey
or a high fructose corn syrup that can be another
(05:51):
possible gut irritant for people. And then the last one
is polyols. So polyols are found in things like our
sugar free gums, so like artificial sweeteners, a little bit
in vegetables and some fruits too, but really it's those
artificial sweeteners that you know sometimes can cause that gut
distress for.
Speaker 2 (06:07):
Some Thank you, Kelsey. So as you went through the acronym,
I noticed that you did not mention what the A
stands for.
Speaker 1 (06:15):
Yeah, you know what, good point. I just skipped over
it really because it just means and so they probably
just threw it in the acronym to make it a
little bit easier for people to say.
Speaker 2 (06:24):
So now that this is clear as mud, and I
say that because I imagine you hear this right, and those
are giant words. And I am listening to this and
feeling confused by the language if I have these symptoms
and also paralyzed by feeling like there's so many foods
that I can no longer eat, And I imagine that
that's a common thing when you start seeing patients. So
(06:46):
what next? So now people feel like I can't eat anything.
How does the conversation go to feeling like my plate's
now empty? What do I put on that plate?
Speaker 1 (06:56):
It's a really good question, and I mean I still
go back to definitely work with a registered dietitian just
because it can be so confusing, so overwhelming that there's
lots of different tools available that can help as well.
The Monash University app can break things down really easy
for individuals experiencing IBS. But I'll go into a little
(07:17):
bit what that diet kind of looks like specifically, so
it can vary per person, but typically the diet can
be anywhere from two to six weeks or ongoing, and
I'll explain that. So really it starts with that low
fodmap diet. So what we're doing in those beginning weeks
is we're removing all of those nice long acronyms that
I talked about, and that's where that app can be
(07:38):
really helpful because it can help individual see which foods
are higher or lower in these podmaps. So we start
with that elimination diet, and then once we've eliminated all
of those in our diet, for like I said, a
few weeks. This next step is where it's really key
to work where the healthcare provider, because that's the reintroduction phase.
So what we do is we reintroduce groups of those
(08:00):
fod maps at a time. So that might be you know,
in the beginning, introducing those fruit tands that I talked about,
those illegal pack rides. For the first few days, you
might introduce them garl like an onion and leaygoms back
in your diet and then see how you tolerate and
handle that. If you're tolerating that all right, you would
go on to the next one and perhaps start introducing
some dairy back into your diet and seeing how you're
(08:23):
handling that and so forth. And during this time too,
you're keeping track of symptoms. So if you are starting
to experience symptoms from one of these these groups of podmaps,
then of course you would just you would leave those
foods out or keep them in very very minimally where
they're not causing any distress. So step three is kind
of where that personalization piece comes in. So that's where
(08:44):
I say the FODMAT diet can essentially be ongoing for
however long you need it. But really it's a it's
a personalized diet, so some individuals may not tolerate the
fruit tans, but they may be okay with the dairy,
and then some of those like artificials, eateners and things
like that. So really the low fod map diet isn't
a forever elimination tool, and it's not eliminating all of
(09:06):
those foods forever. It's just about helping you find which
specific triggers you have.
Speaker 2 (09:13):
So during the elimination phase, what can they eat?
Speaker 1 (09:17):
I can give you a few different ideas, but that's
where it can be really helpful to have an app
to use or a list or a tool, because it
is really hard to memorize so all these foods, even
as a dietician, you know, I'll refer back to those
just to kind of give you a few examples of
I'll give you a few like fruits and vegetables to start,
so things like pineapples are typically lower in fog maps,
(09:40):
oranges as well, cucumbers, things like that. And then for
dairy and wheat products, like I said, it's really that
lactose and dairy. So sometimes lower lactose foods usually are
tolerated well, or foods that have no lactose, so like
a like a lactose free milk or a hard cheese
is usually lower in lactose. Yeah, when it comes to
(10:00):
some of those wheat products, typically choosing gluten free foods
to start it can be a good way to start.
Or some traditionally fermented sour doughs as well. Those can
be easy or tolerated on the gut, but universally garlic
an onion do seem to be and some of those
artificial sweeteners, some of those higher fenders, so they might
be more likely to cause symptoms. So eliminating foods like
(10:22):
that as well too, even things like coffee. We know
that coffee can cause some more gut and motility, especially
in the morning or if you're eating on an empty stomach,
so typically during that phase, removing foods high in caffeine too,
is usually a good idea that's helpful.
Speaker 2 (10:38):
I'm starting to be able to shape a little bit
would go, because again I find that it can really
paralyze people, and now food is an enemy, right.
Speaker 1 (10:48):
Products can also be a really useful tool because, as
you said, sometimes it's really hard to memorize what to
choose and whatnot, but you can find products in a
retail setting that'll be certified low flawed maps looking for
that MONASH certification. So things like photy foods, they have
some really really great options, especially for sauces, so things
like tomato sauce, salsa that are free from garlic and
(11:11):
onion and any other high FODMAT foods. Those can be
really useful tools as well, and just kind of takes
that thinking out. Yeah, and then one other thing I'll
just mention too with god Maps is is like I
really want to stress that individualized approach because some people
might actually be able to tolerate a little bit of
that garlic or onion or dairy, and other people might
(11:34):
not be able to tolerate any at all. So in
the long term, it's not necessarily about eliminating all of
these foods forever. It's just understanding, you know, can I
handle half a clove of garlic in a large pot
of chili or do I need not to have any
at all? So it really just kind of varies personal person.
That's where it's a real kind of individual journey exploring that.
Speaker 2 (11:55):
So when somebody's in the reintroduction phase and you're exploring
some of those groups that could give symptoms. Is there
a certain amount of symptoms that are quote unquote allowed,
or is it as soon as someone starts having symptoms
you say, okay, that's out. Because I can see there's
so many different variables that can cause irritants, Like somebody
(12:16):
has spicy food and that causes an irritant, but maybe
they had spice with dairy and now they feel that
all dairy is out. How do you tease that out?
Speaker 1 (12:24):
And that's where you know the reintroduction phase. It can
go really quickly for some people, or we might need
to take a little bit more time because we might
notice that with larger serving sizes of foods they may
cause symptoms as opposed to smaller serving sizes. So as
you mentioned, maybe something like blueberries, those are typically lower
fog map for sure, But if somebody were to have
(12:45):
like a very very large portion typically though fruit we're
thinking maybe like a strawberry serving something like that, they
may experience symptoms, but they may be okay on half
a serving size. So it's really just trial and error.
You usually like to start slow, so we might try
with some of these higher fudmatfoods, maybe like half a serving.
(13:06):
See how an individual tolerates that, and if they are
experiencing really any symptoms that are causing them discomfort, then
that's when we'll start kind of tailoring things and say, okay,
let's pair back and have less of this, or even
if a small amount is causing those symptoms, then we
just say, you know, you might want to try and
swap that for another food going forward.
Speaker 2 (13:26):
I hope our listeners are seeing the intricacies of this
and how utilizing resources is so important. And I love
when you mentioned products and I saw that in your
bio too. I wasn't sure what you meant by that,
but I appreciate you mentioning how there are ways out
there to make it easier, like you mentioned apps or
(13:47):
you mentioned I was at the store the other day
and I saw a sensitive marinerosauce and that's the wording
I found so interesting, and I saw it had no
garlic and onions, so it absolutely made sense because that's
the whole goal I imagine with the words you do, is
to really empower people to be able to navigate this
really confusing the name alone the full name without the acronym,
(14:11):
and how how does that play out to make decisions
on a day to day.
Speaker 1 (14:16):
Yeah, no, it can be really confusing, you know. That's
why it is exciting to see that there are more
and more products on the market. And like I said,
looking for that certification on labels, a Monish certified Amnish
University is they're kind of like the gold standard, I
would say when it comes to the low fodmap diet.
So that's where they have tons of resources on low
(14:39):
fodmap and IBS and how to navigate that. And it's
really great that they've come up with a certification so that,
you know, people know when they walk into a retail setting,
they can look, they can pick up a product, they
can see that certification. I know that it's not going
to have those those high fodmap foods. And you know,
I have to say, like working with you know, different
food companies, like I've seen some really great innovation in
(15:00):
the food space and these products do not lack on flavors.
So I really do want to let the audience know
that you can still really really enjoy what you eat
by choosing these little fondmap products because I've tried some
myself and they're really great.
Speaker 2 (15:14):
Thank you for emphasizing deliciousness because often when there is
a diagnosis, no matter if it's something like this like
IBS or diabetes or heart disease, there's the sense of
I need to quote unquote eat healthy, which often means
a bland boiled broccoli with no flavor. But I'm guessing
broccoli would not be on the Fondmap diet as far
as I know I've heard, and just going to that
(15:36):
empowering piece of really helping people know what to choose,
and I know you're mentioning products that already pre made,
and with culinary medicine, a lot of our goal is
really to get people to cook in their own homes
and starting to learn. Number one is how multidisciplinary this
(15:56):
work is. Because you mentioned dietitians, which are so key
in this work, and I imagine a chef in this situation,
somebody who is this team that's really able to give
the tools, and each person on the team needs to
understand the nuances. One of the classes that I've gone
to in the culinary medicine was Fodmap specific and one
(16:18):
of the things that we learned is infusing oil with garlics,
so you never have the pieces of garlic, but infusing
it with that flavor as a way to empower and
I imagine that that's not one hundred percent. Maybe not
all patients could tolerate this, but it could be a
way to have garlic flavor. Are there other easy ways
(16:38):
that you have found? And I realize this won't be universal,
but that patients or clients can use in their own
homes to be able to continue to have that delicious
food without having irritation or their symptoms act up.
Speaker 1 (16:51):
I will say the garlic infused oil is probably one
of my favorite hacks. I was really excited about. I
learned that too, so just engage people are curious how
that worked is Garlic is actually water soluble, so when
we put garlic in a fat source like olive oil,
we don't have those fruit tans leach out as they
as they normally would. And you know, if you were
(17:12):
just to have it in your cooking, like just to
have cut off garlic. So typically like a garlic infused
oil should work really well for people with IBS as
long as, like you said, there is no you know,
garlic chunks remaining in that oil when you're consuming it.
But that's a really nice way to get that flavor
without you know, actually eating garlic. But yeah, another one
of my favorite hats is I know onions also used
(17:34):
in a lot of food too, and unfortunately those red,
yellow and white onions those can cause as I've mentioned,
sensitivity for people. So a great switch for that is
actually using green or spring onions, so specifically using the
tips of them, so trying to stay away from kind
of that root piece, you know, maybe give that to
family members, the white on the end there, but the
(17:55):
green portion is low FOD map, so that can be
a really you know, nice way to still include some
some onion, some of that flavor in your diet, but
just using those tips of those green onions.
Speaker 2 (18:07):
Ooh, that's a good one. I'm going to add that
to my arsenal. And I want to clarify too that
it's not just chunks of garlic, and it's also powder,
so any garlic powder onion powder could have the same
the same effects, but the greens are I love that.
That is again really empowering. Is there any kind of
wins that you've felt You mentioned a couple, and I
(18:28):
mean wins like either stories you've had anecdotal or testimonials
with patients where you feel that they've been able to
really change their life by being empowered with this information.
Speaker 1 (18:40):
Oh definitely. You know, I want to start off by saying,
you know, the whole goal of the diet really is
to empower people and to liberate them and give them
more choice. It might seem like at first it's less
choice with eliminating some of those foods, but the idea is,
you know, how do we include the most amount of
foods possible that you can tolerate? Because just from an
overall diet perspective, you know, we want to make sure
(19:03):
that individuals are getting all the nutrients that they need
across a variety of food groups. But yeah, so in
terms of some wins, you know, specifically, I would say
people who do have IBS and work like a desk
job or a day job or something where they have
to go into an office, you know, maybe that is
even working in a hospital, being on their feet all day.
(19:24):
Really when they're kind of away from home, it can
be a real challenge because, as I mentioned, some of
those symptoms that people can experience, and that can be
really debilitating for people. If they're having symptoms, maybe when
they have a presentation coming up, or they have something
really important going on at work, because we know that
the nervous system can also contribute to some of those
(19:44):
symptoms too. So I've had a patient before it was
just so relieved that they were actually able to go
into the office and not experience all those symptoms of
needing to you know, run to the bathroom regularly and
be worried about that coming up during like I said,
some of those important meetings and things like that. Yeah,
so that would be one I'm trying to think. Yeah,
(20:07):
just in general, like improving daily living. Like I say,
it can be a real challenge for people. Traveling can
be really tricky, I know, but once you start to
get familiar with a die and understand what your personal
triggers are, it gets easier to choose foods when you're out.
So yeah, I've heard for people that this can be
really liberating when they're traveling. Kind of having that knowledge
(20:28):
and information, it's really empowering.
Speaker 2 (20:30):
Thank you, Kelsey. You bring up such realistic, real life scenarios. Right,
I'm thinking someone's going on a date or they're going
to the theater, So all these situations that come up
where just thee anxiety that what if my symptoms start
acting up, and that right there might activate the symptoms.
(20:51):
I also imagine how paralyzing it would be to go
to restaurants, right because how do you have those conversations,
especially something like garlic and onions at such a base
for so many dishes. Do you have any recommendations on
how to have a client or patient work with a
restaurant a server.
Speaker 1 (21:10):
I have a serving background myself, so I can appreciate
that it can be a challenge, especially when restaurants are busy.
But you know what, you can always just express to
the kitchen some sensitivities that you have and ask if
they have any foods that don't currently have those ingredients
in them, or if they're able to swap them. It's
also good to get familiar with restaurants maybe that have
(21:31):
some safe foods for you that you know aren't going
to cause any symptoms. So maybe it's you know, maybe
if you're about to go on a date, maybe it's
trialing out that restaurant before and understanding you know, which
foods aren't going to cause symptoms for you. I can
really vary person to person, but I'm just trying to
think of examples, like if you know that garlic and
onion cause issues. You know, maybe Italian might not be
(21:54):
your first go to for a date. Maybe you might
choose like a sushi sushi restaurant and you know, stick
to some more simple like fish and rice dishes that
you know may not have some of those foods, but
you're always going to want to check with your server first.
Things like things like sauces is really where you kind
of have to be aware because those can typically include garlic, onion,
(22:15):
or like you said, like the powder in there. Yeah,
and then some of those dairy foods as I mentioned too,
those are typically a little bit easier for swaps. And
we see more and more restaurants now offering like plant
based options. They might have like a dairy free option,
and then even some restaurants too will carry like some
lactose free products, which is really.
Speaker 2 (22:33):
Great when patients are starting this process. So we're going
backwards a little bit to the elimination or even all
these phases. How how often kind of ideal scenario and
I realize I'm based in the United States, You're based
in Canada, so things might be a little bit different,
But how often would somebody be in contact with their
(22:55):
team if they're going through these different the two to
six week phases, so the elimination, the reintroduction, and the
personalization phase.
Speaker 1 (23:04):
You know, it can vary person a person, but I
would say typically they're going to want to have an
initial meeting with their dietitian or you know, they're got
health team, which could involve a doctor too, but yeah,
that additional meeting just to get familiarized with the concept
of the low fond math diet. And then typically patients
so we'll go off on their own and trial that
potentially for a few weeks, and it really depends on
(23:26):
the care provider, but some care providers providers will provide
email access so they can check in when they need to.
I find that's really nice if patients are able to
have that, But they might go off and try that
for a week or two themselves. If they're really struggling,
they might book in for another appointment, and then it's
that reintroduction phase where there could potentially be a little
bit more follow up if needed, So again it might
(23:48):
be every week or if they have those email touchpoints,
sometimes it's nice every few days is to kind of
do a quick check in, but once they've gone through
that and they've reached like the personalization stage. From there,
it's typically more as needed, Like if that individual has
found foods that are working well from them, you know,
they may not need to do a check in as frequent.
It could be it could be three months, six months,
(24:09):
it could be a year later, or like I said,
it could just be you know, they've been doing really
well with little fo map diet and all of a
sudden they're experiencing more symptoms. So sometimes that's worth exploring.
And you know, maybe there's something else going on, or
maybe there's more stress in your life, or you know,
maybe you've accidentally included a few more foods in that
you haven't really realized. So yeah, in the beginning, some
more touch points for sure. Definitely a couple within the
(24:30):
first few weeks to a month, and then and then
from there kind of individualized.
Speaker 2 (24:35):
That's actually a relief. I was thinking you were going
to say once a week, and I say a relief
because I imagine from resource standpoint that would be really
tricky as far as scheduling for everybody involved in this team.
A lot of times people come in and they've been
taking medications, right, like anti diarrheals, for example, how do
you navigate that conversation and the patient or client might
(24:59):
be really nerve about removing an anti diarrheal with all
the scenaries you've talked about and now using food, So
how do you navigate the conversation of pill versus food.
Speaker 1 (25:10):
So when it comes to this diet, typically we take
a food first approach. That being said, like you mentioned,
some people might already be on medications, and I would
always always say check with your doctor before removing any medications.
That's where in the beginning too. If you can have
that initial appointment, either in combination with some some offices
do like with a dietician and a doctor, or if
(25:32):
you can kind of see them one after another, that
can be really helpful just to navigate the food versus
the medication piece. So always check with your doctor before
you know, altering or eliminating any medications. But if it
is cleared by them and it's safe to do so,
you know, it'll really depend on the person's symptoms. You know,
we might we might want to keep them on that
medication if they are really having these extreme symptoms, or
(25:55):
we might see what it's like, you know, not using
some of those medications and try food first, but medications
are definitely sometimes just something people need to manage this diet. Yeah,
so it's kind of individualized, but always you know, listen
to your doctor and that's a good place to start.
Speaker 2 (26:14):
Different the collaborative approach with different disciplines, that we're not
in silos, and the importance of having those communications with
your different team members that we're all here for you
and to improve your health. So I appreciate you seeing
that now with your work specifically with the Canadian Digestive
Health Foundation, what that foundation brings to the world.
Speaker 1 (26:35):
Yeah, So essentially we create resources for the public. So
we are a nonprofit, the patient facing entity of the
Canadian Association of gastro Entrology. That's a healthful Yeah, Essentially
we create we create reliable, evidence based resources in collaboration
with healthcare providers. Right now, we have over twenty different
(26:59):
digestive health conditions that we cover on our website, so
these resources can vary. We've got articles, we have infographics,
we have animations, videos, and then we post these on
our socials as well. But really we're just a place
for people to access these resources. Whether you live in
Canada or the US. You can access these resources for
free on our website.
Speaker 2 (27:20):
And you've mentioned also Manash University. For US that are
not familiar with that university, I assume it's okay in Canada.
Speaker 1 (27:28):
You know what, it's actually Australian based, I know. So
I'm actually glad you asked because even here in Canada,
we're you know, likely in the US too. I would
say most dieticians would still refer to Manash University as
kind of the gold standard for low FODMAP education just
because they have such a force that they've built behind
them and they've tested a lot of these foods. So
(27:50):
that's actually how we know, you know, which foods are
low fodmap or not is mainly from Manash University because
they've actually gone through and done the testing, and they
regularly test ingredients and do updates in their apps so
that you know, we can all kind of stay on
top of, you know, the best low f odmap choices.
So so, yeah, Australian base, but it's it's a really
great resource.
Speaker 2 (28:10):
That's I'm glad you mentioned it. We'll make sure in
the show notes to include that information. And also the
Canadian Digestive Health Foundation as well. Is there anything I
did not ask you today that you want to share
with our audience.
Speaker 1 (28:24):
Yeah, you know what, I guess I would just say,
I know that I can be really, really overwhelming, and
it's it's hard to know where to start. And you
know what, sometimes it can be even hard to find
a healthcare provider or the right healthcare provider because you know,
healthcare providers, whether it's a dietician or doctor, they might
specialize in different areas. So you really want to seek
out those experts you know that work in that space
(28:47):
in digestive health in IBS, it can be a challenge
to find those. Like I said, but that's why it's
great that we have those resources on our website. We
can always help connect people with a healthcare provider. Yeah.
And then lastly, I would say too, you know, if
anybody is having, like any of their children are experiencing
some of these symptoms, definitely definitely want to check with
(29:08):
their doctrine, work with a registered dietitian. Just because we
might approach things differently in a children. We really don't
want to be restricting food in children because we know
they're growing, they have lots of needs to support their growth.
So that's where that situation needs to be handled really
carefully if they are experiencing digestive health conditions. So I
just kind of wanted to put that disclaimer out there.
Speaker 2 (29:29):
Great, and you mentioned how can people reach you or
the work that you're doing. What's the easiest way.
Speaker 1 (29:35):
Yeah, easiest ways on our website, so it's just CDHF
dot CA. But you can find us on socials as well.
But we have all of those listed on our website
and we have our contact information there. We have a
newsletter that people can sign up for and you can
see the latest resources that we've created. Yes, that's the
best way to reach out to us.
Speaker 2 (29:55):
Thank you so much, Kelsey for your time and your
expertise and really emphasizing the empowerment piece of really hoping
that people who are affected by IBS feel empowered to
know that there are so many resources and ways to
help you navigate your condition to help move forward.
Speaker 1 (30:14):
Yeah, no problem, Thank you for having me. This is great.
Speaker 2 (30:19):
I hope you feel motivated by this episode. Please leave
us a rating and a review and mention our show
to others who you think could use this information. That
could be your doctor, it could be somebody who works
in the food service industry who's interested in the health components.
It could be a friend that is working on their
health journey. If you want to hear more, please remember
to follow Culinary Medicine Recipe on your favorite podcast listening platform.
(30:42):
Until next time, Sanuth and Bona Pettie. All content provided
or opinions expressed in this episode are for informational purposes
only and are not a substitute for professional medical advice.
Please take advice from your doctor or other qualified healthcare
per professional
We know that a low FODMAP diet can help majority
of the people with IBS, and it's usually the first
line of treatment.
Speaker 2 (00:08):
You're listening to the Culinary Medicine Recipe podcast. If you've
ever been told to eat healthier and want healthy food
to be delicious, This podcast delivers the diced and delectable details.
I'm your host, Doctor Saprinafalkie. I truly enjoyed delicious food
and am passionate about the field of medicine. In this series,
I'll be spending time in the space where the two
(00:29):
intersect you might have heard about food is medicine, medically
tailored meals, produce prescriptions, and teaching kitchens. In this series,
I interview top chefs, doctors, healthcare visionaries, and food service
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sharing practical tips in short, bite sized episodes to give
(00:52):
you immediate, actionable steps to optimize your health. These bites
are available in both English and my first language, which
is Spam. Join me as we explore the amazing new
world of culinary medicine, where I will empower you to
make changes to your health and wellness right away. Welcome
to today's episode. I'm really looking forward to my conversation
(01:12):
today with Kelsey Moore, who is a registered dietitian and
the senior account manager in nutrition for the Canadian Digestive
Health Foundation. Given the digestive issues are so common and
I'm really excited to have this conversation and dive deep
into the FODMAP diet as well as IBS. Welcome Kelsey,
thank you. I'm really happy that we're here having this
conversation on digestive issues and specifically IBS and the FODMAP diet.
(01:38):
It is something that so many individuals are affected by.
So to start, what is the FODMAP diet.
Speaker 1 (01:45):
The low Fladmap diet is an elimination diet. So it's
a tool that we use to help improve symptoms in
those living with IBS. The research is showing us that
it can help about eighty percent of people.
Speaker 2 (01:57):
And what is IBS because I know sometimes time there
can be this confusion between well IBS, what does A
stand for? And between IBS and IBD or inflammatory bowel disease.
Speaker 1 (02:09):
So IBS sense for irub a bowel syndrome, and so
really the difference is IBS is a functional gut disorder
that can cause a variety of symptoms and people. It
can really vary depending on the type that you have,
and it can cause symptoms like floating gas, thomo cramps, diarrhea, constipation,
and these symptoms can kind of come and go over
(02:29):
time with people with IBS. And then IBD, on the
other hand, is actually an inflammatory disease, so it causes
inflammation anywhere really along the digestive track, which can lead
to soores or narrowing out the intestine over time. And
really the treatment for both of those conditions is completely different,
so they are really different diseases.
Speaker 2 (02:51):
So within IBS itself, so irritable bowel syndrome, there's sometimes
a description of more diarrhea or constipation type. Kelsey, would
you go into that a little bit more?
Speaker 1 (03:03):
We actually know now there's several different subtypes of IBS.
So we have IBSD, which is more diarrhea prominent, so
those individuals typically experience more diarrhea, whereas we have IBSC
and certain individuals with IBS C will typically experience more constipation.
And then we have IBSM, which is a mix between
(03:25):
the two, so anividual can experience both symptoms and that
can vary over time. And then we also have IBSU,
which is IBS undefined, so you know that can really
kind of look like anything at a lot of different
symptoms going on there. So as you can see, there's
kind of a whole variety of subtypes of IBS and
what people can experience.
Speaker 2 (03:45):
If somebody has been having symptoms, and with all the
information that's out there on the internet and so many
resources available and want to jump right into exploring fodmap diet,
what would be your recommendations for somebody with that.
Speaker 1 (04:00):
Really before that, I would actually recommend that somebody go
and see their doctor first. So when it comes to
something like IBS, the symptoms can look very similar to
other that health disorders, and we really want to make
sure that, you know, somebody does actually have the proper
diagnosis because the treatment will be different depending on you know,
what kind of that health disease they may be experiencing.
(04:23):
So first that diagnosis is really key, and then from
there we would typically move into working with a registered
dietitian on a low FODMAP diet because we know that
a low FODMAP diet can help majority of the people
with IBS and it's usually the first line of treatment.
Speaker 2 (04:39):
Now, that lovely acronym needs a big explanation, so I
would really appreciate you explaining what that acronym is.
Speaker 1 (04:49):
So we all, yeah, no problem, I know. It's it's
a long way. So really, in short, what it means
is it's talking about these carbohydrates that are easily fermentable
in our guts for people living with IBS. So the
F actually stands for fermentable, and then we can jump
into the nice long words illegal saccharides, So really that
(05:10):
refers to it's these fruit dans and galacto illegal sacharides
that cause sensitivity in the gut. But really these types
of foods are things like legomes, grains, garlic, and onion
are really high in fruit dans, so those are usually
you know, some common irritants for people with IBS. And
then we move into die saccharides, So those are more
(05:30):
of our dairy products, so think things like milk, soft cheeses,
yogurt as well. Some of those can cause sensitivities for
people because of the lactose in those products. And then monosaccharides,
so that refers to typically things like fruit or honey
or a high fructose corn syrup that can be another
(05:51):
possible gut irritant for people. And then the last one
is polyols. So polyols are found in things like our
sugar free gums, so like artificial sweeteners, a little bit
in vegetables and some fruits too, but really it's those
artificial sweeteners that you know sometimes can cause that gut
distress for.
Speaker 2 (06:07):
Some Thank you, Kelsey. So as you went through the acronym,
I noticed that you did not mention what the A
stands for.
Speaker 1 (06:15):
Yeah, you know what, good point. I just skipped over
it really because it just means and so they probably
just threw it in the acronym to make it a
little bit easier for people to say.
Speaker 2 (06:24):
So now that this is clear as mud, and I
say that because I imagine you hear this right, and those
are giant words. And I am listening to this and
feeling confused by the language if I have these symptoms
and also paralyzed by feeling like there's so many foods
that I can no longer eat, And I imagine that
that's a common thing when you start seeing patients. So
(06:46):
what next? So now people feel like I can't eat anything.
How does the conversation go to feeling like my plate's
now empty? What do I put on that plate?
Speaker 1 (06:56):
It's a really good question, and I mean I still
go back to definitely work with a registered dietitian just
because it can be so confusing, so overwhelming that there's
lots of different tools available that can help as well.
The Monash University app can break things down really easy
for individuals experiencing IBS. But I'll go into a little
(07:17):
bit what that diet kind of looks like specifically, so
it can vary per person, but typically the diet can
be anywhere from two to six weeks or ongoing, and
I'll explain that. So really it starts with that low
fodmap diet. So what we're doing in those beginning weeks
is we're removing all of those nice long acronyms that
I talked about, and that's where that app can be
(07:38):
really helpful because it can help individual see which foods
are higher or lower in these podmaps. So we start
with that elimination diet, and then once we've eliminated all
of those in our diet, for like I said, a
few weeks. This next step is where it's really key
to work where the healthcare provider, because that's the reintroduction phase.
So what we do is we reintroduce groups of those
(08:00):
fod maps at a time. So that might be you know,
in the beginning, introducing those fruit tands that I talked about,
those illegal pack rides. For the first few days, you
might introduce them garl like an onion and leaygoms back
in your diet and then see how you tolerate and
handle that. If you're tolerating that all right, you would
go on to the next one and perhaps start introducing
some dairy back into your diet and seeing how you're
(08:23):
handling that and so forth. And during this time too,
you're keeping track of symptoms. So if you are starting
to experience symptoms from one of these these groups of podmaps,
then of course you would just you would leave those
foods out or keep them in very very minimally where
they're not causing any distress. So step three is kind
of where that personalization piece comes in. So that's where
(08:44):
I say the FODMAT diet can essentially be ongoing for
however long you need it. But really it's a it's
a personalized diet, so some individuals may not tolerate the
fruit tans, but they may be okay with the dairy,
and then some of those like artificials, eateners and things
like that. So really the low fod map diet isn't
a forever elimination tool, and it's not eliminating all of
(09:06):
those foods forever. It's just about helping you find which
specific triggers you have.
Speaker 2 (09:13):
So during the elimination phase, what can they eat?
Speaker 1 (09:17):
I can give you a few different ideas, but that's
where it can be really helpful to have an app
to use or a list or a tool, because it
is really hard to memorize so all these foods, even
as a dietician, you know, I'll refer back to those
just to kind of give you a few examples of
I'll give you a few like fruits and vegetables to start,
so things like pineapples are typically lower in fog maps,
(09:40):
oranges as well, cucumbers, things like that. And then for
dairy and wheat products, like I said, it's really that
lactose and dairy. So sometimes lower lactose foods usually are
tolerated well, or foods that have no lactose, so like
a like a lactose free milk or a hard cheese
is usually lower in lactose. Yeah, when it comes to
(10:00):
some of those wheat products, typically choosing gluten free foods
to start it can be a good way to start.
Or some traditionally fermented sour doughs as well. Those can
be easy or tolerated on the gut, but universally garlic
an onion do seem to be and some of those
artificial sweeteners, some of those higher fenders, so they might
be more likely to cause symptoms. So eliminating foods like
(10:22):
that as well too, even things like coffee. We know
that coffee can cause some more gut and motility, especially
in the morning or if you're eating on an empty stomach,
so typically during that phase, removing foods high in caffeine too,
is usually a good idea that's helpful.
Speaker 2 (10:38):
I'm starting to be able to shape a little bit
would go, because again I find that it can really
paralyze people, and now food is an enemy, right.
Speaker 1 (10:48):
Products can also be a really useful tool because, as
you said, sometimes it's really hard to memorize what to
choose and whatnot, but you can find products in a
retail setting that'll be certified low flawed maps looking for
that MONASH certification. So things like photy foods, they have
some really really great options, especially for sauces, so things
like tomato sauce, salsa that are free from garlic and
(11:11):
onion and any other high FODMAT foods. Those can be
really useful tools as well, and just kind of takes
that thinking out. Yeah, and then one other thing I'll
just mention too with god Maps is is like I
really want to stress that individualized approach because some people
might actually be able to tolerate a little bit of
that garlic or onion or dairy, and other people might
(11:34):
not be able to tolerate any at all. So in
the long term, it's not necessarily about eliminating all of
these foods forever. It's just understanding, you know, can I
handle half a clove of garlic in a large pot
of chili or do I need not to have any
at all? So it really just kind of varies personal person.
That's where it's a real kind of individual journey exploring that.
Speaker 2 (11:55):
So when somebody's in the reintroduction phase and you're exploring
some of those groups that could give symptoms. Is there
a certain amount of symptoms that are quote unquote allowed,
or is it as soon as someone starts having symptoms
you say, okay, that's out. Because I can see there's
so many different variables that can cause irritants, Like somebody
(12:16):
has spicy food and that causes an irritant, but maybe
they had spice with dairy and now they feel that
all dairy is out. How do you tease that out?
Speaker 1 (12:24):
And that's where you know the reintroduction phase. It can
go really quickly for some people, or we might need
to take a little bit more time because we might
notice that with larger serving sizes of foods they may
cause symptoms as opposed to smaller serving sizes. So as
you mentioned, maybe something like blueberries, those are typically lower
fog map for sure, But if somebody were to have
(12:45):
like a very very large portion typically though fruit we're
thinking maybe like a strawberry serving something like that, they
may experience symptoms, but they may be okay on half
a serving size. So it's really just trial and error.
You usually like to start slow, so we might try
with some of these higher fudmatfoods, maybe like half a serving.
(13:06):
See how an individual tolerates that, and if they are
experiencing really any symptoms that are causing them discomfort, then
that's when we'll start kind of tailoring things and say, okay,
let's pair back and have less of this, or even
if a small amount is causing those symptoms, then we
just say, you know, you might want to try and
swap that for another food going forward.
Speaker 2 (13:26):
I hope our listeners are seeing the intricacies of this
and how utilizing resources is so important. And I love
when you mentioned products and I saw that in your
bio too. I wasn't sure what you meant by that,
but I appreciate you mentioning how there are ways out
there to make it easier, like you mentioned apps or
(13:47):
you mentioned I was at the store the other day
and I saw a sensitive marinerosauce and that's the wording
I found so interesting, and I saw it had no
garlic and onions, so it absolutely made sense because that's
the whole goal I imagine with the words you do, is
to really empower people to be able to navigate this
really confusing the name alone the full name without the acronym,
(14:11):
and how how does that play out to make decisions
on a day to day.
Speaker 1 (14:16):
Yeah, no, it can be really confusing, you know. That's
why it is exciting to see that there are more
and more products on the market. And like I said,
looking for that certification on labels, a Monish certified Amnish
University is they're kind of like the gold standard, I
would say when it comes to the low fodmap diet.
So that's where they have tons of resources on low
(14:39):
fodmap and IBS and how to navigate that. And it's
really great that they've come up with a certification so that,
you know, people know when they walk into a retail setting,
they can look, they can pick up a product, they
can see that certification. I know that it's not going
to have those those high fodmap foods. And you know,
I have to say, like working with you know, different
food companies, like I've seen some really great innovation in
(15:00):
the food space and these products do not lack on flavors.
So I really do want to let the audience know
that you can still really really enjoy what you eat
by choosing these little fondmap products because I've tried some
myself and they're really great.
Speaker 2 (15:14):
Thank you for emphasizing deliciousness because often when there is
a diagnosis, no matter if it's something like this like
IBS or diabetes or heart disease, there's the sense of
I need to quote unquote eat healthy, which often means
a bland boiled broccoli with no flavor. But I'm guessing
broccoli would not be on the Fondmap diet as far
as I know I've heard, and just going to that
(15:36):
empowering piece of really helping people know what to choose,
and I know you're mentioning products that already pre made,
and with culinary medicine, a lot of our goal is
really to get people to cook in their own homes
and starting to learn. Number one is how multidisciplinary this
(15:56):
work is. Because you mentioned dietitians, which are so key
in this work, and I imagine a chef in this situation,
somebody who is this team that's really able to give
the tools, and each person on the team needs to
understand the nuances. One of the classes that I've gone
to in the culinary medicine was Fodmap specific and one
(16:18):
of the things that we learned is infusing oil with garlics,
so you never have the pieces of garlic, but infusing
it with that flavor as a way to empower and
I imagine that that's not one hundred percent. Maybe not
all patients could tolerate this, but it could be a
way to have garlic flavor. Are there other easy ways
(16:38):
that you have found? And I realize this won't be universal,
but that patients or clients can use in their own
homes to be able to continue to have that delicious
food without having irritation or their symptoms act up.
Speaker 1 (16:51):
I will say the garlic infused oil is probably one
of my favorite hacks. I was really excited about. I
learned that too, so just engage people are curious how
that worked is Garlic is actually water soluble, so when
we put garlic in a fat source like olive oil,
we don't have those fruit tans leach out as they
as they normally would. And you know, if you were
(17:12):
just to have it in your cooking, like just to
have cut off garlic. So typically like a garlic infused
oil should work really well for people with IBS as
long as, like you said, there is no you know,
garlic chunks remaining in that oil when you're consuming it.
But that's a really nice way to get that flavor
without you know, actually eating garlic. But yeah, another one
of my favorite hats is I know onions also used
(17:34):
in a lot of food too, and unfortunately those red,
yellow and white onions those can cause as I've mentioned,
sensitivity for people. So a great switch for that is
actually using green or spring onions, so specifically using the
tips of them, so trying to stay away from kind
of that root piece, you know, maybe give that to
family members, the white on the end there, but the
(17:55):
green portion is low FOD map, so that can be
a really you know, nice way to still include some
some onion, some of that flavor in your diet, but
just using those tips of those green onions.
Speaker 2 (18:07):
Ooh, that's a good one. I'm going to add that
to my arsenal. And I want to clarify too that
it's not just chunks of garlic, and it's also powder,
so any garlic powder onion powder could have the same
the same effects, but the greens are I love that.
That is again really empowering. Is there any kind of
wins that you've felt You mentioned a couple, and I
(18:28):
mean wins like either stories you've had anecdotal or testimonials
with patients where you feel that they've been able to
really change their life by being empowered with this information.
Speaker 1 (18:40):
Oh definitely. You know, I want to start off by saying,
you know, the whole goal of the diet really is
to empower people and to liberate them and give them
more choice. It might seem like at first it's less
choice with eliminating some of those foods, but the idea is,
you know, how do we include the most amount of
foods possible that you can tolerate? Because just from an
overall diet perspective, you know, we want to make sure
(19:03):
that individuals are getting all the nutrients that they need
across a variety of food groups. But yeah, so in
terms of some wins, you know, specifically, I would say
people who do have IBS and work like a desk
job or a day job or something where they have
to go into an office, you know, maybe that is
even working in a hospital, being on their feet all day.
(19:24):
Really when they're kind of away from home, it can
be a real challenge because, as I mentioned, some of
those symptoms that people can experience, and that can be
really debilitating for people. If they're having symptoms, maybe when
they have a presentation coming up, or they have something
really important going on at work, because we know that
the nervous system can also contribute to some of those
(19:44):
symptoms too. So I've had a patient before it was
just so relieved that they were actually able to go
into the office and not experience all those symptoms of
needing to you know, run to the bathroom regularly and
be worried about that coming up during like I said,
some of those important meetings and things like that. Yeah,
so that would be one I'm trying to think. Yeah,
(20:07):
just in general, like improving daily living. Like I say,
it can be a real challenge for people. Traveling can
be really tricky, I know, but once you start to
get familiar with a die and understand what your personal
triggers are, it gets easier to choose foods when you're out.
So yeah, I've heard for people that this can be
really liberating when they're traveling. Kind of having that knowledge
(20:28):
and information, it's really empowering.
Speaker 2 (20:30):
Thank you, Kelsey. You bring up such realistic, real life scenarios. Right,
I'm thinking someone's going on a date or they're going
to the theater, So all these situations that come up
where just thee anxiety that what if my symptoms start
acting up, and that right there might activate the symptoms.
(20:51):
I also imagine how paralyzing it would be to go
to restaurants, right because how do you have those conversations,
especially something like garlic and onions at such a base
for so many dishes. Do you have any recommendations on
how to have a client or patient work with a
restaurant a server.
Speaker 1 (21:10):
I have a serving background myself, so I can appreciate
that it can be a challenge, especially when restaurants are busy.
But you know what, you can always just express to
the kitchen some sensitivities that you have and ask if
they have any foods that don't currently have those ingredients
in them, or if they're able to swap them. It's
also good to get familiar with restaurants maybe that have
(21:31):
some safe foods for you that you know aren't going
to cause any symptoms. So maybe it's you know, maybe
if you're about to go on a date, maybe it's
trialing out that restaurant before and understanding you know, which
foods aren't going to cause symptoms for you. I can
really vary person to person, but I'm just trying to
think of examples, like if you know that garlic and
onion cause issues. You know, maybe Italian might not be
(21:54):
your first go to for a date. Maybe you might
choose like a sushi sushi restaurant and you know, stick
to some more simple like fish and rice dishes that
you know may not have some of those foods, but
you're always going to want to check with your server first.
Things like things like sauces is really where you kind
of have to be aware because those can typically include garlic, onion,
(22:15):
or like you said, like the powder in there. Yeah,
and then some of those dairy foods as I mentioned too,
those are typically a little bit easier for swaps. And
we see more and more restaurants now offering like plant
based options. They might have like a dairy free option,
and then even some restaurants too will carry like some
lactose free products, which is really.
Speaker 2 (22:33):
Great when patients are starting this process. So we're going
backwards a little bit to the elimination or even all
these phases. How how often kind of ideal scenario and
I realize I'm based in the United States, You're based
in Canada, so things might be a little bit different,
But how often would somebody be in contact with their
(22:55):
team if they're going through these different the two to
six week phases, so the elimination, the reintroduction, and the
personalization phase.
Speaker 1 (23:04):
You know, it can vary person a person, but I
would say typically they're going to want to have an
initial meeting with their dietitian or you know, they're got
health team, which could involve a doctor too, but yeah,
that additional meeting just to get familiarized with the concept
of the low fond math diet. And then typically patients
so we'll go off on their own and trial that
potentially for a few weeks, and it really depends on
(23:26):
the care provider, but some care providers providers will provide
email access so they can check in when they need to.
I find that's really nice if patients are able to
have that, But they might go off and try that
for a week or two themselves. If they're really struggling,
they might book in for another appointment, and then it's
that reintroduction phase where there could potentially be a little
bit more follow up if needed, So again it might
(23:48):
be every week or if they have those email touchpoints,
sometimes it's nice every few days is to kind of
do a quick check in, but once they've gone through
that and they've reached like the personalization stage. From there,
it's typically more as needed, Like if that individual has
found foods that are working well from them, you know,
they may not need to do a check in as frequent.
It could be it could be three months, six months,
(24:09):
it could be a year later, or like I said,
it could just be you know, they've been doing really
well with little fo map diet and all of a
sudden they're experiencing more symptoms. So sometimes that's worth exploring.
And you know, maybe there's something else going on, or
maybe there's more stress in your life, or you know,
maybe you've accidentally included a few more foods in that
you haven't really realized. So yeah, in the beginning, some
more touch points for sure. Definitely a couple within the
(24:30):
first few weeks to a month, and then and then
from there kind of individualized.
Speaker 2 (24:35):
That's actually a relief. I was thinking you were going
to say once a week, and I say a relief
because I imagine from resource standpoint that would be really
tricky as far as scheduling for everybody involved in this team.
A lot of times people come in and they've been
taking medications, right, like anti diarrheals, for example, how do
you navigate that conversation and the patient or client might
(24:59):
be really nerve about removing an anti diarrheal with all
the scenaries you've talked about and now using food, So
how do you navigate the conversation of pill versus food.
Speaker 1 (25:10):
So when it comes to this diet, typically we take
a food first approach. That being said, like you mentioned,
some people might already be on medications, and I would
always always say check with your doctor before removing any medications.
That's where in the beginning too. If you can have
that initial appointment, either in combination with some some offices
do like with a dietician and a doctor, or if
(25:32):
you can kind of see them one after another, that
can be really helpful just to navigate the food versus
the medication piece. So always check with your doctor before
you know, altering or eliminating any medications. But if it
is cleared by them and it's safe to do so,
you know, it'll really depend on the person's symptoms. You know,
we might we might want to keep them on that
medication if they are really having these extreme symptoms, or
(25:55):
we might see what it's like, you know, not using
some of those medications and try food first, but medications
are definitely sometimes just something people need to manage this diet. Yeah,
so it's kind of individualized, but always you know, listen
to your doctor and that's a good place to start.
Speaker 2 (26:14):
Different the collaborative approach with different disciplines, that we're not
in silos, and the importance of having those communications with
your different team members that we're all here for you
and to improve your health. So I appreciate you seeing
that now with your work specifically with the Canadian Digestive
Health Foundation, what that foundation brings to the world.
Speaker 1 (26:35):
Yeah, So essentially we create resources for the public. So
we are a nonprofit, the patient facing entity of the
Canadian Association of gastro Entrology. That's a healthful Yeah, Essentially
we create we create reliable, evidence based resources in collaboration
with healthcare providers. Right now, we have over twenty different
(26:59):
digestive health conditions that we cover on our website, so
these resources can vary. We've got articles, we have infographics,
we have animations, videos, and then we post these on
our socials as well. But really we're just a place
for people to access these resources. Whether you live in
Canada or the US. You can access these resources for
free on our website.
Speaker 2 (27:20):
And you've mentioned also Manash University. For US that are
not familiar with that university, I assume it's okay in Canada.
Speaker 1 (27:28):
You know what, it's actually Australian based, I know. So
I'm actually glad you asked because even here in Canada,
we're you know, likely in the US too. I would
say most dieticians would still refer to Manash University as
kind of the gold standard for low FODMAP education just
because they have such a force that they've built behind
them and they've tested a lot of these foods. So
(27:50):
that's actually how we know, you know, which foods are
low fodmap or not is mainly from Manash University because
they've actually gone through and done the testing, and they
regularly test ingredients and do updates in their apps so
that you know, we can all kind of stay on
top of, you know, the best low f odmap choices.
So so, yeah, Australian base, but it's it's a really
great resource.
Speaker 2 (28:10):
That's I'm glad you mentioned it. We'll make sure in
the show notes to include that information. And also the
Canadian Digestive Health Foundation as well. Is there anything I
did not ask you today that you want to share
with our audience.
Speaker 1 (28:24):
Yeah, you know what, I guess I would just say,
I know that I can be really, really overwhelming, and
it's it's hard to know where to start. And you
know what, sometimes it can be even hard to find
a healthcare provider or the right healthcare provider because you know,
healthcare providers, whether it's a dietician or doctor, they might
specialize in different areas. So you really want to seek
out those experts you know that work in that space
(28:47):
in digestive health in IBS, it can be a challenge
to find those. Like I said, but that's why it's
great that we have those resources on our website. We
can always help connect people with a healthcare provider. Yeah.
And then lastly, I would say too, you know, if
anybody is having, like any of their children are experiencing
some of these symptoms, definitely definitely want to check with
(29:08):
their doctrine, work with a registered dietitian. Just because we
might approach things differently in a children. We really don't
want to be restricting food in children because we know
they're growing, they have lots of needs to support their growth.
So that's where that situation needs to be handled really
carefully if they are experiencing digestive health conditions. So I
just kind of wanted to put that disclaimer out there.
Speaker 2 (29:29):
Great, and you mentioned how can people reach you or
the work that you're doing. What's the easiest way.
Speaker 1 (29:35):
Yeah, easiest ways on our website, so it's just CDHF
dot CA. But you can find us on socials as well.
But we have all of those listed on our website
and we have our contact information there. We have a
newsletter that people can sign up for and you can
see the latest resources that we've created. Yes, that's the
best way to reach out to us.
Speaker 2 (29:55):
Thank you so much, Kelsey for your time and your
expertise and really emphasizing the empowerment piece of really hoping
that people who are affected by IBS feel empowered to
know that there are so many resources and ways to
help you navigate your condition to help move forward.
Speaker 1 (30:14):
Yeah, no problem, Thank you for having me. This is great.
Speaker 2 (30:19):
I hope you feel motivated by this episode. Please leave
us a rating and a review and mention our show
to others who you think could use this information. That
could be your doctor, it could be somebody who works
in the food service industry who's interested in the health components.
It could be a friend that is working on their
health journey. If you want to hear more, please remember
to follow Culinary Medicine Recipe on your favorite podcast listening platform.
(30:42):
Until next time, Sanuth and Bona Pettie. All content provided
or opinions expressed in this episode are for informational purposes
only and are not a substitute for professional medical advice.
Please take advice from your doctor or other qualified healthcare
per professional
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