GI Institute

Learn from a pioneer in food chemical intolerance!

Food Chemical Intolerance involves adverse reactions to specific chemicals common to many different foods, such as salicylates, amines, glutamate, additives (e.g. colours and preservatives), gluten and /or milk.

The most reliable way to identify which food chemicals may be contributing to symptoms is the Diagnostic Elimination Diet and Challenge Protocol, developed at the Royal Prince Alfred Hospital (RPAH) Allergy Service over 47 years ago.

In this webinar, Dr Swain describes this Protocol and how to utilise it for the investigation and management of chronic urticaria/angioedema, Functional Gastrointestinal Disorders, headache/migraine and other food-related disorders.

IBS, IBD, coeliac and/or disaccharidases deficiencies can result in undigested carbohydrates reaching the large intestine where fermentation and increased osmotic load results in excess gas and volume in the colon, as well as accelerated motility.

Save this post to share with patients to help their understanding.

Can you think of any other conditions which might cause these symptoms?

CSID RESOURCES FOR PATIENTS AND HEALTHACRE PROFESSIONALS- second release!

These resources are designed to be utilised by members who have completed our Congenital Sucrase-Isomaltase Deficiency Management course, to maintain your learnings. This second release are patient-facing resources to help those suffering from CSID to understand which foods to enjoy when been guided through dietary management.

Interested in utilising these resources to support your patients? Become a GI Institute Member today.

Food Chemical Intolerance involves adverse reactions to chemicals common to many foods. These include the natural salicylates, amines, glutamate and additives, gluten and /or milk.

Dr Anne Swain is a longstanding leading voice in the management of dietary intolerances. Dr Swain has served as the Head Dietitian at the Allergy Unit of Royal Prince Alfred Hospital (RPAH), a renowned institution in the treatment of allergies & intolerances, for over 40 years.

Dr Swain co-authored the RPAH Food Intolerance Handbooks and recipe book ‘Friendly Food’, both of which are essential reads for those with dietary intolerances and their clinicians alike. Her extensive research has led to numerous publications on food intolerances, the impact of diet on health, and the broader external factors that influence food choices.

We're incredibly excited to have Dr Anne Swain present our next webinar for GI Institute Members, presented live and recorded for later viewing. Interested? Become a GI Institute Member today!

Clinicians may choose to offer the gentle low FODMAP diet for patients who:

- Don't have the capacity or motivation to undergo the challenging and restrictive traditional approach
- Have increased nutrient requirements from growth, pregnancy, or comorbidities
- Experience mild IBS symptoms

Do you often prescribe the low FODMAP diet? How have you found implementing it?

CSID RESOURCES FOR PATIENTS AND HEALTHACRE PROFESSIONALS.

Here's a first view of the pdf resources that will soon be available for all GI Institute members. These resources are designed to be utilised by members who have completed our Congenital Sucrase-Isomaltase Deficiency Management course, to maintain your learnings. We will also release patient-facing resources to help those suffering from CSID to understand the condition and how to manage symptoms.

Subscribe to our mailing list (link in bio) to be the first to know when these world-first resources are released.

A win is a win 💪

Did you know that deficiencies of disaccharidases such as lactase, sucrase or isomaltase can develop secondary to some conditions?

Want to learn more? 📚 Become a GI Institute Member and you'll have access to our cutting-edge GI courses. Link in bio.

HINT: People with a certain congenital condition would have individual tolerances to these foods & drinks!

What do you think when you see these foods & drinks? Comment below ⬇️

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