Louise specializes in IBS, functional gut disorders, gastric motility, coeliac disease and anti-inflammatory nutrition. She also has a special interest in the link between the food we eat, our gut bacteria and chronic medical conditions.
There are plenty of nutritionists and dietitians who provide advice re IBS, however this is a specialized area, so if you want results it is important to see the right person. That means seeing someone with both professional and personal experience in gastrointestinal conditions.
Louise is the most experienced and qualified IBS and FODMAP dietary specialist on the Coffs Coast. She has completed training through Monash University regarding the treatment and diagnosis of IBS, as well as implementation of the low FODMAP diet and has also attended numerous IBS seminars and courses and can provide the most up-to-date information. There is so much more to IBS than simply completing a course and providing a handout!
Studies indicate that up to 75% of people with IBS can be helped by following a low FODMAP diet – if carried out under the guidance of an experienced Accredited Practising Dietitian (as stipulated by Monash University and the researchers and Dietitians who developed the low FODMAP diet).
FODMAPs are a group of dietary sugars that can be poorly absorbed in the small intestine, and fermented by bacteria to produce gastrointestinal symptoms in some people.
Unfortunately there is a lot of misinformation about the low FODMAP diet on the internet and among the general public, which means that it is common for people to follow a diet that is either unnecessarily restrictive or which reduces the wrong foods. In this situation, the problem foods may not be identified and symptoms may not fully resolve. We have seen many people who were given a handout on the low FODMAP diet by their doctor or other well-meaning person, or who obtained information via the internet but did not achieve the desired improvement in their symptoms due to making some simple errors. In addition, people may be unaware that the way a food is cooked or processed may affect the FODMAP content.
The baseline low FODMAP diet should be trialed for 2-6 weeks, followed by review with our Dietitian, who will then provide advice regarding specific food challenges. This is necessary in order to understand which types of foods (and how much), to reintroduce into your diet. It is essential to gradually reintroduce as much variety into your diet as possible after completion of the baseline low FODMAP diet. This is because we now know that just 3-4 weeks on the low FODMAP diet can result in changes to gut bacteria which may have an adverse impact on future gut health.
It is essential to see a Dietitian who specializes in IBS, and not merely a Dietitian or Nutritionist who sees people with IBS a few times a week. Louise is Coffs Harbour's most experienced Dietitian and Nutritionist specializing in IBS. She has had great results with the low FODMAP diet and has found that the best outcomes are obtained when people see her for an initial nutrition consultation, followed by regular review. This provides the opportunity to look into all the lifestyle and environmental factors that come into play and to ensure that diet is as balanced and varied as possible.
Allergies and food intolerances are very different. Allergies involve reactions to the unique protein components of a specific food and can be detected via blood tests, whereas food intolerances involve reactions to specific chemicals that are common to many different foods. Skin tests and blood tests are not accurate methods of detecting food intolerances.
Natural chemicals that are present in many healthy foods, as well as the artificial chemicals used in food additives, can be a problem for people with food sensitivities. The substances most likely to upset food-sensitive individuals are salicylates, amines and glutamate.
Attempting to eliminate foods or food chemicals one at a time can often produce misleading results. The only accurate method for determining food intolerances to natural and added food chemicals is via the RPAH Elimination Diet / Failsafe Diet which is carried out for 2-6 weeks, followed by specific food “challenges” to identify which chemicals are responsible for producing symptoms.
This is a restrictive diet, and anyone following it will benefit from carrying out the diet and subsequent “challenges” under the support and guidance of our Dietitian.
Are you worried that your diet may be lacking in valuable nutrients while you or your family are following the low FODMAP diet or the Elimination Diet? Why not ask about our individualized dietary analysis.
We use the latest Australian-based software which provides access a data base of more than 20,000 commercial food products plus 15,000 generic Australian foods.
We will supply details regarding your intake of more than 20 essential vitamins & minerals, as well as protein, carbohydrate, sugars, starch, fibre, fat (saturated, polyunsaturated, monounsaturated), sodium & calories / kJ.
We can also supply information regarding the salicylate, amine and glutamate content of your diet if you are following the Failsafe Diet or the RPAH elimination diet.
The information from your dietary analysis will be compared to your individualized requirements and you will receive information regarding which specific nutrients are lacking in your diet, and easy changes you can make to improve your intake.
Go to REQUEST AN APPOINTMENT tab or the CONTACT tab at the top of our website or phone (02) 6652 7529
(02) 6652 7529
