Nutrition Assessment and Ideas

Health Canada considers "gluten-free oats" as those that do not contain more than 20 parts per million (ppm) of gluten from wheat, rye, barley, or their hybridized strains. A typical serving would be 1/3 cup dry oats.  For those who are very sensitive to gluten, too much could create a problem. eg small children or others who have had repeated high TTG with very good diet compliance. Gluten Free Oats are a great source of soluble fibre and iron but be aware of the potential  issues with large portions.   http://www.hc-sc.gc.ca/fn-an/ securit/allerg/cel-coe/avoine- gluten-oats-eng.php Theresa Schneider BASc, RD, MPH

The Effect of a FODMAPs Diet on Symptom Production and the Gut Microbiome in Patients with IBS. June 4, 2015 in Quebec City Keith McIntosh, MD, FRCPC, Theresa Schneider BASc, MPH, RD, Hotel Dieu Hospital Kingston Ian Spreadbury PhD, GIDRU Queen’s University Stephen Vanner, MD, FRCPC, Queen’s University Francis Dang Objective : With increasing evidence that the gut microbiome and foods such as fermentable oligo, di, and monosaccharides and polyols (FODMAPs) contribute to symptoms in patients with irritable bowel syndrome (IBS),   this study set out to determine if FODMAPs modulates symptoms in patients with IBS Methods : This prospective, randomized trial comparing the effect of low-FODMAP and high-FODMAP diets on IBS patients (ROME III diagnostic criteria), randomized subjects to either diet for a total of 3 weeks, regardless of their previous reported fodmap intake. A RD taught the diets in a 30 min session: with a booklet, food diary, foods to choose and avo