In this Nutrition Science Bites episode Prof Clare Collins discusses non-coeliac gluten sensitivity with A/Prof Jessica Biesiekierski. They talk about gluten, what it is and where it's found, differences between gluten sensitivity and coeliac disease, and how a sensitivity is diagnosed. The conversation explores the gut-brain connection, highlighting how stress can affect your gut and alter perceptions of normal digestive processes.
They talk about a group of complex carbohydrates called FODMAPs, or fermentable oligo-, di-, mono-saccharide and polyols that can cause gut disruption and digestive health problems for some people with Irritable Bowel Syndrome (IBS) or even Inflammatory Bowel Disease (IBD).
They discuss nutritional implications of going gluten free (or not) and what people can do to try and improve their nutrition related health and wellbeing. They encourage people experiencing health anxiety to discuss it with their doctor and mention the online programs addressing it from This Way Up. Lastly, they mention the research A/Prof Jess is doing, including an online study open to eligible people living anywhere in Australia or the USA with IBD.
Want to join an online research study comparing a low-FODMAP diet with exposure-based therapy to retrain the gut–brain connection? Check your eligibility here
This Way Up: Online programs to address Health Anxiety
Try A/Prof Jess's Veggie Wraps recipe
To access the Healthy Eating Quiz: Click on the top right hand 'green button' called 'How healthy is my diet'
Want a more Personalised Food, Nutrient Assessment Report? Use our Australian Eating Survey - For a 50% discount enter the 'DietCheck' code at the checkout! Purchase here
Here's the link to the No Money No Time closed Facebook group (be sure to take the Healthy Eating Quiz first)
Our No Money No Time email: nmnt@newcastle.edu.au and our Nutrition Science Bites email: nutritionsciencebites@newcastle.edu.au
