Life Begins At.....
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YOUR HEALTH Q & A with Amelia Webster I have a friend with Coeliac disease, how do I cater for her when I am providing food? According to the Coeliac Society of Australia, Coeliac Disease affects one in 100 Australians. People with Coeliac disease need to completely avoid all gluten, which is a protein found in some grains. For people with Coeliac disease dietary gluten causes damage and inflammation of the intestine often resulting in unpleasant symptoms. For people with Coeliac Disease a gluten free diet is a necessity, not a choice. Gluten is found in the following grains: • Wheat • Rye • Barley Those with Coeliac Disease need to completely avoid these grains and ingredients derived from these grains. There are obvious sources of gluten like bread and pasta, but ingredients in prepared foods can also contain gluten. It is a requirement under the Australian Food Standards Code that foods labelled as gluten free contain no detectable gluten. These products are suitable for use in a gluten free diet. It is also a requirement that ingredients derived from gluten containing grains must be declared on food labels in the ingredients list. Ingredients that do not have a source grain identified are derived from non- gluten containing products. Basically, if you don’t see wheat, rye, barley, oats or gluten listed on a food label, there should be no ingredients derived from a gluten containing grain in the product. Foods labelled as low gluten are not suitable for those with Coeliac Disease. Products manufactured on the same line as gluten containing products or with a ‘may contain traces of gluten’ statement on the label are not suitable for those with Coeliac Disease. It is also important to avoid cross- contamination of gluten free foods with gluten from other foods. Thoroughly clean utensils and cooking equipment before preparing gluten free foods and use separate condiment containers to prevent crumb contamination. If catering for someone with Coeliac Disease ask them for tips and advice or run • Oats the menu past them beforehand. More information on diagnosing and managing Coeliac Disease is available from the Coeliac Society in your state. I hear that chocolate is a good source of antioxidants, does this mean that chocolate is ‘healthy’? In recent times the research on the antioxidants present in chocolate (particularly dark chocolate) has led to numerous claims about potential positive health outcomes. Flavanoids (a type of antioxidant) have been indentified in cocoa powder. These antioxidants may have a positive effect on heart disease risk factors. No doubt the idea that chocolate may be beneficial to our health would be welcome news to many. However, it is important to remember that chocolate is still high in kilojoules (calories) and high in saturated fats. A high saturated fat intake is associated with an increase in blood cholesterol, a major risk factor for heart disease. There are other foods and drinks which are good sources of antioxidants, without the added kilojoules and saturated fat. These foods include fruits, vegetables, nuts and whole grains. The good news is that chocolate can be enjoyed in small amounts in a balanced diet, however, we shouldn’t be relying on chocolate for antioxidants. I am confused by the multiple weight loss programs that exist. How do I choose one that will work for me? There are numerous weight loss programs that are promoted to the public through a variety of means and this can be confusing. When trying to lose weight it is important to have a plan that fits your individual health and nutrition needs and fits into your lifestyle. In short, one size does not fit all. A good weight loss plan should be realistic and sustainable. It should include a variety of foods from all of the food groups and promote regular physical activity. Beware, fad diets that promote fast weight loss and exclude whole food groups. These diets not only tend to be unsustainable but often do not provide the wide range of essential nutrients for good health. Amelia Webster is both an accredited practising dietitian and accredited exercise physiologist. Amelia has a passion for helping her clients prevent and manage chronic health conditions. As part of the Tree of Life team, Amelia’s qualifications allow her to help her clients understand how to combine diet and exercise to achieve their goals. Amelia is committed to providing her clients with realistic personalised advice and supporting them in making lifelong changes while still enjoying the pleasures food brings to life. To find out more about Tree of Life International visit www.toli.com. au or call (07) 3891 6199. Weight loss requires that you consume less energy through food and beverages than you use. A weight loss plan will involve decreasing your energy intake and/ or increasing your energy expenditure (through exercise). Generally, as part of a weight loss plan, most people should be aiming for 60 minutes of moderate intensity physical activity on most days of the week. Remember – if you are not used to regular physical activity, speak to your doctor before you begin a new exercise program. The energy you consume should be made up of a variety of foods to help ensure a nutritionally adequate diet. It is also important to consider and address the reasons why you may over consume food, whether it is comfort eating, boredom or purely out of habit. Putting strategies in place to address such issues is an important part of any weight loss plan. An Accredited Practising Dietitian can assist in designing an individual weight loss plan. This is general advice only; a dietitian can provide you with individualised advice on healthy eating, an exercise physiologist can provide you with individualised advice on physical activity and exercise. THE RETIREE SUMMER 161